New research has shed light on genetic mutations that induce excessive drinking in South Koreans.
 
According to researchers at the Graduate School of Cancer Science and Policy on Tuesday, genetic mutations that make people less sensitive to sweet and savory tastes boost the risk of excessive drinking.

Mutations that make people less sensitive to bitterness on the other hand lowers such a risk.
 
The research team reached the conclusion after studying SNPs, or single-nucleotide polymorphisms, in taste receptor genes, alcohol consumption and alcohol preference in 997 male and 832 female South Koreans.
 
Specifically, those who had SNPs less sensitive to bitterness were 25 percent less likely to be drinkers compared with people with more sensitive ones. On the other hand, people who had SNPs in their sweet and savory taste receptors were one-point-53 times more likely to drink excessively.
 
The research was recently published in the online edition of the international journal Appetite.