Taste Genes Explain Food Preferences and Aversions

People who have never outgrown an aversion to broccoli, or an addiction to potato chips, can place part of the blame on their genes, preliminary research suggests.

The study, of over 6,200 adults, turned up correlations between certain taste-related genes and people's preferences for particular food groups.

Those whose genes made them sensitive to bitter flavors, for example, tended to eat fewer whole grains

Meanwhile, people with a particularly acute ability to sense savory flavors were less likely to eat their veggies.

Diet is complicated, and influenced by everything from culture to economics, said researcher Julie Gervis, a doctoral candidate

But, she said, the findings do highlight the role of taste-related genes in food choices.

People often don't know why they struggle with eating things they know are good for them, like green vegetables, Gervis noted. Understanding the influence of genes can shed some light on the matter.

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