In a new study, scientists have revealed that a person’s genetic Texture can play a role in determining whether they vegetarianism Can stick to the habit or not.
This research published on Wednesday in the scientific journal ‘PLOS One’ Nutrition Recommendations regarding and further studies on the production of meat substitutes may be helpful.
Scientists from Northwestern University in the US and others said: ‘Although a large number of people identify themselves primarily as ‘vegetarians’, there are reports that they eat fish, poultry products and sometimes red meat. also used to say that there may be environmental or biological barriers to sticking to a completely vegetarian diet.’
Nabil Yasin, co-author of the study, said: ‘It seems that more people would prefer to do this than true vegetarians and we think that’s because there’s something that people haven’t been doing before. were.’
In the study, researchers compared 5,324 vegetarians with genetic data from the UK Biobank to 329,455 controls who did not consume fish, eggs, poultry or red meat.
Through this comparison, the scientists identified three genes associated with herbivory and another 31 genes, which are possibly associated with this habit.
Several of these genes are involved in lipid metabolism and brain function, with two of the top three genes being NPC1 and RMC1, according to the study.
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Dr Nabil Yasin said: ‘I believe that there may be one or more lipid components in meat, which some people need, and that those with vegetarian genetics may not have enough. Have the ability to make these ingredients internally.’
However, he says: ‘This is just speculation at the moment and much work needs to be done to understand the physiology of herbivores.’
Although vegetarianism is growing in popularity, vegetarians are still very rare worldwide, with 2.3% of adults and 1.9% of children in the UK identifying as vegetarians.
Scientists believe that the driving factor in food preferences is not only taste, but also how an individual’s body processes it.
Giving an example, he said that when alcohol is tasted for the first time, most people do not find its taste pleasant, but with the passage of time they get used to the taste of alcohol.
As Dr Nabil Yasin said: ‘I think it’s the same with meat. Maybe you have a particular component, I’m guessing a lipid component here, that causes you to need it and want it.’
“While religious and moral considerations certainly play an important role in encouraging the adoption of vegetables as a diet, data suggests that our genes reduce our ability to consume such foods,” he added.
Scientists hope that future studies will help better understand the physiological differences between vegetarians and meat eaters.
“Such information will enable us to make personalized dietary recommendations and better alternatives to meat,” he said.
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