Are Genes Why We Can't Fit in Jeans?

USU researcher Tim Gilbertson says certain fats activate receptors in our bodies that make sweet and salty foods taste better. This may account for our love of potato chips and chocolate. Craving and storing fat was critical for our Paleolithic ancestors’ survival but creates a formidable health challenge in our current era of plentiful food and leisure.

For more information, contact Timothy Gilbertson, professor, Biology Department, College of Science, Utah State University, 435-797-7314, tag@biology.usu.edu. Gilbertson is featured speaker at USU’s June 13 Sunrise Session in Salt Lake highlighting USU research. For more information about Sunrise Sessions, contact Kent Clark, director of corporate and foundation relations, USU, at 435-797-2645, kent.clark@usu.edu.