Research suggests that people who are genetically predisposed to liking onions may have a lower risk of developing type 2 diabetes and high blood pressure. According to the report, onions have health-boosting effects, although eating them alone is unlikely to lower the risk of developing these conditions.
Genetic Predisposition to Liking Onions
A new study published in BMC Medicine found that having a genetic predisposition to liking onions was linked to a lower risk of developing type 2 diabetes or high blood pressure. The study analyzed data from over 160,000 people between the ages of 37 and 73 who participated in the UK Biobank, a long-running health study in the U.K.
The researchers found that people with a particular variant of the OR2T6 smell receptor gene were more likely to prefer onions. They then examined a range of health outcomes in those with the OR2T6 smell receptor gene, determining that having this gene variant—and liking onions as a result—was linked to a lower risk of being diagnosed with high blood pressure and type 2 diabetes.
Experts Weigh In
Daniel Liang-Dar Hwang, Ph.D., lead study author and genetic epidemiologist, says that one of the biggest challenges in nutrition research is figuring out whether a food actually affects health or whether it simply happens to be eaten by healthier people. The study aimed to develop a better way to answer this question by investigating whether genes that influence taste and smell could help understand the relationship between diet and health.
Jessica Cording, R.D., author of a book on nutrition, points out that onions have important compounds, including flavonoids, quercetin, and fiber, which are beneficial for cardiovascular health. Onions are also often found in nutrient-dense meals, including dishes with a lot of vegetables, which can help reduce the risk of developing type 2 diabetes.
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It’s also possible that people who like onions also prefer other healthy plant-based foods, says Richard Siegel, M.D., co-director of the Diabetes and Lipid Center at Tufts Medical Center. This could mean that they are more likely to eat a plant-based, unprocessed diet that includes onions and other foods containing phytochemicals that may reduce the risk of high blood pressure and diabetes.
For people who are genetically predisposed to liking onions, it’s possible that their diet may be richer in certain nutrients, which could contribute to a lower risk of type 2 diabetes and high blood pressure. However, it’s essential to note that this doesn’t mean that eating onions alone will automatically lower the risk of these conditions.
While the study suggests that onion consumption may be linked to a lower risk of high blood pressure and type 2 diabetes, experts aren’t ready to recommend eating more onions specifically for these purposes. Instead, they suggest that onions can be part of an overall healthy eating pattern, and that people should focus on staying active and following a balanced diet, such as the Mediterranean or DASH diets, to support their health.
Danielle Reed, Ph.D., study co-author and chief science officer of the Monell Chemical Senses Center, notes that individual results may vary, and that a healthy diet and lifestyle are essential for overall well-being. The relationship between onions and health is complex, and more research is needed to fully understand it.
A healthy diet is key to reducing the risk of type 2 diabetes and high blood pressure. Eating a variety of nutrient-dense foods can help support overall health.
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