Researchers claimed that human body's reaction to foods' smell, taste sensation could be a factor of risk for diabetes.

Researchers at Duke University Medical Center have discovered the specific mechanism in human samples and in rats.

According to researchers, when a human being anticipates or smells a food, the parasympathetic nervous system actuates salivation and boosts insulin fabrication in reaction to the expectation, which glucose will be getting into the bloodstream.

Vann Bennett, the James B. Duke professor in the departments of cell biology, biochemistry, and neurobiology and Howard Hughes Medical Institute investigator stated that they believe this parasympathetic reaction is potentially vital in type 2 diabetes.

"Our study showed there is a novel mutation in the gene encoding ankyrin-B, which increases the risk of type 2 diabetes. This happens through an impairment of the insulin secretion that is added by the parasympathetic nervous system," Prof. Bennett added.

The results of the research were published online on Tuesday, March 16 in Science Signaling. (With Input from Agencies)