Experts from Kings College London believe our genes may play a key role in our food likes and dislikes. They compared the eating habits of thousands of pairs of twins and then find out that identical twins were far more likely to share the same dietary patterns suggesting tastes may be inherited.
Identical twins means that have exactly the same genetic make-up as each other, so scientists, by comparing them to non-identical twins, can work out the likelihood that their characteristics are due to “nature” or “nurture”.
By looking at a total of more than 3,000 female twins aged between 18 to 79, working out their broad preferences using five different dietary “groups” Their results, published in the journal Twin Research and Human Genetics, suggested that between 41% and 48% of a person's leaning towards one of the food groups was influenced by genetics.
For example, the strongest link between individual liking and genes involved a taste for garlic and coffee. Professor Tim Spector, who led the research, said: "For so long we have assumed that our upbringing and social environment determine what we like to eat. This has blown that theory out of the water - more often than not, our genetic make-up influences our dietary patterns." Furthermore there is some supporting findings. Professor Jane Wardle, from University College, said that the findings, and other similar research, pointed to genetics playing a "moderate" part in the development of preferred foods. She said that it was possible that genes involved with taste, or the "reward" chemicals released by the body in response to certain foods, might play a role.
Identical twins means that have exactly the same genetic make-up as each other, so scientists, by comparing them to non-identical twins, can work out the likelihood that their characteristics are due to “nature” or “nurture”.
By looking at a total of more than 3,000 female twins aged between 18 to 79, working out their broad preferences using five different dietary “groups” Their results, published in the journal Twin Research and Human Genetics, suggested that between 41% and 48% of a person's leaning towards one of the food groups was influenced by genetics.
For example, the strongest link between individual liking and genes involved a taste for garlic and coffee. Professor Tim Spector, who led the research, said: "For so long we have assumed that our upbringing and social environment determine what we like to eat. This has blown that theory out of the water - more often than not, our genetic make-up influences our dietary patterns." Furthermore there is some supporting findings. Professor Jane Wardle, from University College, said that the findings, and other similar research, pointed to genetics playing a "moderate" part in the development of preferred foods. She said that it was possible that genes involved with taste, or the "reward" chemicals released by the body in response to certain foods, might play a role.
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