Emma Wilson
Mushrooms are a polarizing food, with some people loving them and others despising them. While some people dislike mushrooms due to their distinct sponginess, pungent aroma, or lingering aftertaste, others may have a genetic predisposition to mushroom intolerance. Food aversions can arise from various factors, including texture, taste, cultural influences, and psychological factors. However, research has identified a link between mushroom intolerance and a specific genetic variant of the OCTN1 gene, now known as SLC22A4, which affects the transport of ergothioneine, a compound abundant in mushrooms. This gene has also been associated with an increased risk of Crohn's disease and inflammatory bowel diseases. Understanding the underlying reasons for mushroom aversion can help individuals devise strategies to incorporate mushrooms into their diet or find alternative ingredients and recipes to suit their preferences.
| Characteristics | Values |
|---|---|
| Aversion to mushrooms | May be due to genetics, psychological factors, or individual preferences |
| Genetic factors | A variant of the OCTN1 (SLC22A4) gene may cause mushroom intolerance, particularly in those with Crohn's disease |
| Psychological factors | Disgust or aversion to the texture, taste, or appearance of mushrooms |
| Individual preferences | Some people may dislike mushrooms due to personal taste or sensory perceptions |
| Health considerations | Mushroom intolerance or allergy can cause intestinal issues or allergic reactions |
| Cultural influences | Food aversions can be influenced by cultural norms and upbringing |
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What You'll Learn
The OCTN1 gene and mushroom intolerance
Mushrooms are polarizing foods, with some people loving them and others despising them. While some people dislike mushrooms due to their odd texture, others may have a mushroom intolerance, which can cause intestinal issues and abdominal discomfort. This mushroom intolerance may be linked to a genetic variant of the OCTN1 gene, which has been associated with an increased risk of Crohn's disease.
The OCTN1 gene, also known as SLC22A4, codes for a transporter of organic cations, moving solutes with a positive charge across the plasma membrane. Specifically, SLC22A4 transports ergothioneine, a compound abundant in mushrooms, and gabapentin. Ergothioneine is a natural compound produced by bacteria and fungi with antioxidant properties. While ergothioneine is typically consumed in small quantities and can be beneficial, genetic variants in the ergothioneine transporter can cause an excessive absorption of ergothioneine, leading to adverse effects.
In a study published in the British Journal of Nutrition, researchers linked mushroom intolerance to a genetic variant of the OCTN1 gene. The study included participants from New Zealand, some with Crohn's disease and some without, and investigated the interaction between foods, disease symptoms, and genetics. The results showed that mushrooms were among the top foods that aggravated intestinal symptoms, particularly in individuals with Crohn's disease. This finding suggests a connection between mushroom intolerance and the OCTN1 gene variant, as those with the variant may have an enhanced risk of adverse symptoms when consuming mushrooms.
The OCTN1 gene variant has been associated with a 50% increased transport of ergothioneine. While antioxidants are typically considered beneficial, high levels of ergothioneine may lead to an overload in red blood cells or epithelium, resulting in pro-oxidant effects and an imbalance in immune reaction. This imbalance can trigger inflammatory responses and gastrointestinal issues, contributing to mushroom intolerance.
While mushroom intolerance is linked to the OCTN1 gene variant, it is important to note that not everyone with the variant will experience mushroom intolerance or Crohn's disease. Additionally, the extent of mushroom intolerance symptoms may vary among individuals. Further research is needed to fully understand the relationship between the OCTN1 gene variant and mushroom intolerance, especially in individuals without Crohn's disease.
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Genetic variants and taste receptors
While many food aversions are psychological, some are genetically driven. For instance, genetic studies have shown that how strongly we sense bitter and sweet flavours is influenced by a single gene that codes for a taste receptor on our tongues.
Mushroom intolerance or sensitivity may also be linked to genetics. A study published in the British Journal of Nutrition found that mushrooms were among the top foods that aggravated intestinal symptoms in patients with Crohn's disease. The researchers linked mushroom intolerance to a genetic variant of the OCTN1 gene (now known as SLC22A4), which codes for a transporter of organic cations, moving solutes with a positive charge across the plasma membrane. Specifically, SLC22A4 moves ergothioneine, a compound abundant in mushrooms, across the plasma membrane.
Ergothioneine is a natural compound found in mushrooms and fungi with antioxidant properties. While ergothioneine is considered beneficial in the right amounts, for people with intestinal issues, variants in the ergothioneine transporter can cause excessive absorption, exacerbating symptoms. The OCTN1 gene has also been associated with an increased risk of Crohn's disease.
It is worth noting that food aversions can also be influenced by factors beyond genetics. For example, the texture, aroma, and cooking methods of mushrooms may contribute to their appeal or aversion. Additionally, cultural and psychological factors play a significant role in shaping our food preferences.
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The role of upbringing and culture
While some people may have a genetic intolerance to mushrooms, it is clear that cultural and societal factors also play a significant role in mushroom aversion.
Upbringing and culture are key factors in shaping our food preferences and aversions. This is especially true for mushrooms, which have a long history of being feared and avoided in certain societies.
The term "fungophobia" was coined by British mycologist William Delisle Hay in 1887 to describe the social and cultural fear of mushrooms he observed in England. Hay suggested that fungophobia was a product of industrialization, as people moved to cities and lost their connection to the land and the oral knowledge associated with it. This fear of mushrooms, or "mycophobia," has persisted and spread beyond Britain through colonization to the Americas and Australia.
In some cultures, mushrooms are viewed with suspicion and even disgust. They are associated with toxicity and danger, and this negative perception is reflected in how they are treated in popular culture. For example, the idea that the spores from puffball mushrooms can cause blindness is often used to deter children from playing with them.
However, not all cultures share this aversion to mushrooms. Countries like Italy, France, Spain, and Switzerland have large markets for foraged mushrooms and actively educate their citizens about the values and potential dangers of fungi.
Upbringing also plays a significant role in shaping our food preferences. A single negative experience, such as getting sick after eating mushrooms, can create a lasting aversion. Additionally, the way we are socialized to think about certain foods can influence our preferences. For example, most people find the idea of eating insects disgusting, even though it is a common practice in many parts of the world.
Overcoming mushroom aversion
Recognizing the role of culture and upbringing in mushroom aversion can help individuals question and potentially overcome their fears. Education about the benefits of mushrooms, including sustainability, self-sufficiency, and culinary enrichment, can help shift negative perceptions. Additionally, learning to identify safe and edible mushrooms can help reduce the fear associated with wild mushroom foraging.
Overall, while genetic factors may play a role in mushroom intolerance, the influence of upbringing and culture cannot be understated. By understanding and addressing these cultural and societal factors, individuals can challenge their aversions and potentially develop a more positive relationship with mushrooms.
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Food allergies and intolerances
Mushroom intolerance, for example, has been linked to a genetic variant of the OCTN1 gene, also known as SLC22A4. This gene codes for a transporter of positively charged compounds, specifically ergothioneine, which is present in high levels in mushrooms. People with intestinal issues and this specific genetic variant may experience exacerbated symptoms when consuming mushrooms due to increased absorption of ergothioneine. Other foods containing ergothioneine include tempeh, liver, black and red beans, and oat bran.
Food allergies, unlike intolerances, can trigger severe reactions, including a life-threatening response called anaphylaxis, characterised by a drop in blood pressure and narrowing of the airway. While mushrooms are not commonly associated with severe allergies, they can cause allergic reactions in certain individuals.
It is important to distinguish between food allergies and intolerances, as the former can have serious health implications. Food allergies are typically identified through allergy testing, while food intolerances can be determined through elimination diets or food intolerance tests.
Food aversions are different from allergies and intolerances and can be influenced by various factors, including taste, texture, cultural norms, and psychological factors. For example, some individuals may dislike the distinct sponginess, pungent aroma, or lingering aftertaste associated with mushrooms. Others may have negative associations with mushrooms due to unpleasant memories or cultural influences. However, it is possible to overcome food aversions by gradually introducing the food in different cooking methods and challenging one's beliefs about the food.
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Overcoming mushroom aversion
While some food aversions are genetically driven, most are culturally acquired. For instance, a genetic variant of the OCTN1 gene, which codes for a transporter of organic cations, has been linked to mushroom intolerance, particularly in people with inflammatory bowel diseases such as Crohn's disease. However, for those without this specific genetic variant, there are ways to overcome mushroom aversion.
The first step is to identify the underlying reasons for the aversion. For some, it may be the distinct sponginess, the pungent aroma, or the lingering aftertaste of mushrooms that is off-putting. For others, it may be an unpleasant memory associated with eating mushrooms, such as a negative first encounter. Once the reason for the aversion is understood, small steps can be taken to gradually introduce mushrooms into the diet. This might involve incorporating mushrooms into dishes where their flavour is less pronounced, such as soups or stir-fries, or experimenting with different cooking methods to find the most appealing texture and taste. For example, pan-frying basic white button mushrooms in butter with some salt and herbs is recommended as a simple way to prepare mushrooms that retain their flavour.
Keeping an open mind and approaching the process with patience is important. Repeated exposure to mushrooms may help reshape one's preference and foster a newfound appreciation for them. Additionally, challenging beliefs about mushrooms by learning about their health benefits can increase willingness to try them. For instance, mushrooms are a "powerhouse of nutrition" and contain flavour enhancers, making them a popular choice for pizza toppings. They also have antioxidant properties and can help lower the risk of diseases such as cancer, Alzheimer's, and Parkinson's.
For those with a mushroom aversion, there are alternative ingredients and recipes that can be explored to create fulfilling culinary experiences without mushrooms. However, it is possible to develop a liking for mushrooms by taking small steps to incorporate them into one's diet and learning more about their nutritional benefits.
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Frequently asked questions
While many food aversions are psychological, some are genetically driven. Genetic studies have shown that how strongly we sense bitter and sweet flavours is influenced by a single gene that codes for a taste receptor on our tongues. Research has also identified a genetic component to the perception of cilantro, for example, that may explain why some people claim it tastes soapy rather than refreshing. Similarly, a study published in the British Journal of Nutrition found that mushroom intolerance was linked to a genetic variant of the OCTN1 gene, which in previous studies had links to an increased risk of Crohn's disease.
Mushroom intolerance symptoms, such as intestinal issues, may stem from your genes. People with gut issues, such as inflammatory bowel diseases, may experience exacerbation of symptoms due to a variant in the ergothioneine transporter causing too much of the natural compound ergothioneine, found in mushrooms, to be absorbed.
Yes, it may be possible to overcome your mushroom aversion. Kimberley Wilson, a Chartered Psychologist, suggests trying small amounts of the food you're averse to repeatedly and in a calm and relaxed state. You can also try the food cooked in different ways, as well as challenging your beliefs about the food by reading up on its benefits.
