Found 34 genes that increase the propensity for vegetarianism
Variations in genes that affect lipid metabolism and certain brain functions increase a person's likelihood of switching to a vegetarian diet.Researchers from Northwestern University studied the influence of genes on the propensity to abandon animal foods. A study of the genomes of 330,000 people revealed 34 "vegetarianism" genes. Sections of DNA that regulate how the body processes fats and their effect on the brain increase the likelihood of giving up meat.
Geneticists compared the genomes of 5,324 strict vegetarians and 329,455 people who eat animal-based foods. All the data for the study came from the British Biobank, a large-scale medical database.
The analysis identified variants in 34 genes that contribute to the choice of a vegetarian diet. Some of these genes regulate lipid metabolism - how cells process these bioorganic molecules and how lipid metabolism affects brain function.
People give up meat and other animal products for a number of religious, ethical, environmental, and health reasons. Switching to a vegetarian diet likely involves a combination of personal tastes, metabolism, and the effects of different foods on the body. All of these factors are influenced by genetics, but the role of genes has so far been poorly understood.
The scientists note: While the results of the study show a link, we need to further investigate the differences between lipid synthesis and metabolism in vegetarians and non-vegetarians, as well as changes in other physiological processes. A better understanding of these pathways will help nutritionists develop effective dietary recommendations based on an individual's genetics.