The study, led by Professor Nophar Geifman, analyzed data from 180,000 volunteers in the UK Biobank to investigate the link between food preferences and health outcomes. Using artificial intelligence, the researchers identified three distinct groups based on food preferences:

• Omnivores: Individuals who enjoy a variety of foods, including meats, fish, vegetables, and sweets.

The researchers then analyzed blood samples from these groups to compare levels of proteins and metabolites, which provide valuable insight into the body’s biological functions. This in-depth analysis revealed significant differences between the groups, highlighting the impact of food preferences on overall health.

Professor Geifman commented on the findings, stating, “Our results suggest that individuals who prefer cakes, sweets, and sugary drinks are at a 31% higher risk of experiencing depression. Additionally, this group showed higher rates of diabetes and vascular heart conditions compared to other groups. These findings underscore the importance of considering the impact of food choices on overall health.”

Using data-driven artificial intelligence methods, the researchers were able to identify meaningful patterns in food preferences that correlated with health outcomes and biological markers. The study emphasizes the need for individuals to be mindful of their dietary choices and the potential impact on their health.

In addition to health outcomes, the researchers also examined differences in standard blood biochemistry tests among the three groups. Individuals with a sweet tooth exhibited higher levels of C reactive protein, a marker for inflammation, as well as elevated glucose levels and poor lipid profiles, which are warning signs for diabetes and heart disease.

On the other hand, the health-conscious group, characterized by higher dietary fiber intake, demonstrated lower risks for heart failure, chronic kidney diseases, and stroke. The omnivore group fell somewhere in between, with moderate health risks.

According to the British Nutrition Foundation, the average individual in the UK derives between 9% to 12.5% of their daily calories from free sugar, which includes added sugars in food and drinks. Biscuits, cakes, pastries, and sugary beverages are major contributors to this intake, highlighting the need for more awareness and informed dietary choices.

As Professor Geifman summed up, “Processed sugar plays a significant role in many diets, and our study provides further evidence of the impact of sweet preferences on health outcomes. It is crucial for individuals to think carefully about their food choices and prioritize their health and well-being.”