Your Genes Could Play a Part in Why You Love Some of Your Favorite Foods, Study Finds
Scientists found 401 genetic variations linked to food liking and disliking traits and bundled them into three categories of high-calorie foods, strong-tasting foods, and liking of fruits and vegetables.
Whether you’re someone who adds hot sauce to everything you eat or someone who requests mild sauce on the side, it’s clear that we all have different taste preferences. And though it’s frustrating when you have to tame a dish for a dinner guest or request a not-so-spicy option when ordering at a restaurant, new research may explain our taste preferences.
Scientists found 401 genetic variations, many of which impacted multiple food-liking or disliking traits. Based on the results, the researchers created a “food map” that outlined three clusters of food tied to genetics: highly palatable, low caloric, and acquired foods. Researchers noted that those who had genetics tying them to one category of food also shared genetics for specific health traits. For example, people who typically enjoyed highly palatable foods also carried gene variants connected to increased risk for obesity and lower activity levels. Whereas people who enjoyed strong-tasting foods often were genetically predisposed to
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