The Chronicle

Issue date: 4/9/07 Section: News
Last update: 4/9/07 at 6:19 AM EST

Media Credit: Jianghai Ho Jed Rose (right) conducted a study that connected genetic indicators to the ability to quit cigarette smoking.

Media Credit: MICHAEL CHANG Researchers at Duke Medical Center identified products that either improve or worsen the taste of cigarettes.

A new study conducted by Duke University Medical Center and the National Institute on Drug Abuse may present another reason why smokers can't kick the habit-their genes.

The study, which was published April 2 in the online version of the journal BMC Genetics, identified genes responsible for physical and behavioral predispositions to smoking addiction. The research was funded by the National Institutes of Health and Phillip Morris USA.

Researchers collected blood samples from 134 smokers intending to quit.

Six weeks later, they compared the DNA of those who had actually stopped with that of those who had failed, and discovered 221 gene variants present only in those who had successfully stopped.

"We can now calculate a genetic liability score for a smoker and tailor treatment based on the level of difficulty they will have in quitting," said Jed Rose, director of Duke's Center for Nicotine and Smoking Cessation Research.

Rose described the study as the first to examine the impact of genetic markers on a smoker's ability to quit.

Of the 221 genes identified in the study, at least 30 have been linked to dependence on nicotine and other addictive drugs, Rose said.

"We now have further evidence that there is a biological basis not only for an addiction, but for a smoker's ability to successfully beat the addiction," George Uhl, a neuroscientist at the National Institute on Drug Abuse, said in a press release.

In addition to discovering a link between genes and tobacco addiction, the scientists also discovered a link connecting certain genes with memory and habit formation processes-which could also contribute to addiction, Uhl said.

In a separate study conducted at Duke's Center for Nicotine and Smoking Cessation Research, researchers reported that smokers' diets may influence the taste of cigarettes.

Researchers asked 209 smokers to identify foods and beverages that enhanced or worsened the taste of cigarettes.

Nineteen percent of respondents reported non-caffeinated beverages such as water and juice worsened cigarette taste, and 16 percent identified fruits and vegetables as making cigarettes less palatable.

"If I eat fruit and smoke a cigarette right after, it makes the smoke leave a nasty taste in my mouth," said Dominique Edwards, an employee at Alpine Atrium.

Certain foods and beverages were found to improve cigarette taste as well.

In total, 44 percent of survey participants said alcoholic beverages improved cigarette taste, while 45 percent reported caffeinated beverages such as coffee, tea and soda enhanced tobacco taste.

Sophomore Tommy McGraw said that although he has not noticed that drinking alcohol improves the taste of cigarettes, he enjoys the combination because it gives him "a better buzz."

Joseph McClernon, director of Duke's Tobacco Neuroscience Research Lab, said he hopes the findings will augment traditional smoking cessation treatments with the development of a specialized diet to help smokers quit.

"We know that taste and other sensory effects of smoking are really important in maintaining the habit," McClernon said.

The researchers are now exploring the possibility of developing smoking cessation gums and lozenges incorporating the chemical silver acetate, which is known to negatively impact cigarette taste.

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