Struggling to stick to a vegetarian diet? It might not be all about willpower. A new study suggests that your genes could be partly to blame.
Published in the journal PLOS ONE, the research identifies a set of genes associated with individuals who have successfully adhered to a vegetarian diet for at least a year. Lead author Nabeel Yaseen, a professor emeritus of pathology at Northwestern University, emphasizes that genetics play a role in determining the suitability of a vegetarian diet for each person.
The study compared the genetics of thousands of vegetarians and meat-eaters using data from the U.K. Biobank. It identified three genes significantly linked to choosing a vegetarian lifestyle. These genes are found on a chromosome associated with brain function and lipid metabolism, the process of breaking down fats for energy. Additionally, the study identified 31 other genes weakly associated with vegetarianism, many of which also relate to lipid metabolism.
Yaseen suggests that one’s ability to adhere to a vegetarian diet may be linked to how their body processes fats and how this affects brain function. However, the study does not claim that these genes directly cause individuals to prefer a vegetarian diet.
To qualify for the study, participants had to be strict vegetarians who had not consumed animal flesh or meat products for at least a year. Genetic connections to dietary preferences have long been recognized, with previous research establishing links between genes and food preferences.
While the findings are groundbreaking in their specific link between genes and vegetarianism, Yaseen acknowledges limitations. The study only included white Caucasians to avoid incorrect associations between specific races and vegetarianism. Additionally, only a fraction of the human genome was examined, leaving room for additional genes to be associated with vegetarianism.
These findings highlight the complex interplay between genetics and environmental factors in determining dietary preferences. Upbringing, surroundings, religious and moral beliefs, health concerns, and culture all contribute to a person’s dietary choices. Further research is needed to determine if these genetic findings apply to a broader population.
(Source: Katie Mogg | NBC News | Madeline Holcombe | CNN)
