Inseparable from your coffee? It may be genetic


If you are a coffee imbiber, this here is your safe space.

This post is also dedicated to my parents who do not approve of my coffee drinking habits.

These precious beans have proven benefits such as preventing heart and liver diseases, Alzheimer’s and Parkinson’s diseases and erm, day to day living like keeping you functional at work and ensuring you graduated.

While it contains many different active compounds, caffeine seems to be the main compound driving coffee consumption. Researchers from the University of Edinburgh set to find out which genes affect the metabolism of coffee in the body. Their study conducted in two Italian villages and replicated in Netherlands, involved 1207 and 1731 people respectively. The participants of this study were queried on how many cups of coffee they drank and genetic studies conducted revealing that the PDSS2 gene was linked to coffee metabolism. Consumption ranged between 1 and 6 cups while those who took more than 9 cups were excluded from the study.

It was found that people with higher levels of the PDSS2 gene drunk less coffee than those who expressed lower levels of the gene. PDSS2 gene reduced the ability of the cells to metabolize coffee meaning caffeine lingered in the body more and the ‘coffee high’ lasted longer.

“I think that this study reinforces the idea that genetics play a very important role in our everyday habits and lifestyles and understanding this is helping us not only know how people behave but also why, which will allow us to understand how to act on them,” says Pirastu, the lead author of the study.

This information might be useful in knowing how different people react to different medications as the genes responsible for the metabolism for coffee are also linked to the metabolism of some drugs.


Photo by PICSELI on Unsplash.






2 thoughts on “Inseparable from your coffee? It may be genetic

  1. There has not been any studies conducted linking the PDSS2 gene and tea (drinkers)…maybe in the future.
    There are over 100 shared components in tea and coffee with polyphenols and caffeine being the most characterized.They however occur in varying amounts in tea and coffee. For example, the caffeine in tea is about 37%-53% lower than that of coffee- based on the mode of coffee preparation (filtered, espresso etc)


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