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Is there a connection between predisposition and vegetarianism?
The fact that some people have no problem giving up meat could actually have genetic causes.
Vegetarian diets are literally on everyone's lips.
Meatless alternatives for classic home cooking are becoming social media trends and even during the barbecue season, people in this country are increasingly turning to meat-free sausages and steaks.
In fact, there are many good reasons for the growing popularity of vegetarianism.
Concerns about animal welfare and the associated criticism of factory farming are just one of the many arguments that vegetarians use to persuade meat eaters to change their ways.
In times of climate crisis, the lower environmental impact of a meat-free diet is also convincing many people to live a completely or at least mostly vegetarian life.
Last but not least, the potential health risks associated with regular meat consumption are also well documented.
In order to make it easier for meat lovers to switch to a vegetarian lifestyle, the food industry has been increasingly relying on corresponding substitute products for some time, which are usually made from plant proteins.
Nevertheless, many people find it difficult to permanently go without sausage, schnitzel and roast meat.
This phenomenon is well known in science.
A study published in the scientific magazine “PLOS” recently even established a connection between certain genes and the ability to live a vegetarian life without any problems.
Is the tendency towards vegetarianism also genetic?
A new study points to genetic predispositions to vegetarianism
Many people find it difficult to give up meat permanently.
© Kzenon/Imago
A research unit at Northwestern University in Chicago investigated the extent to which certain genes influence our diet.
“Are all people capable of maintaining a strict vegetarian diet in the long term?
“This is a question that has not yet been seriously investigated,”
Spiegel
quoted lead author Dr.
Nabeel Yaseen (64).
For their study, the scientists compared the genetic makeup of over 5,000 strict vegetarians with that of almost 330,000 meat eaters.
They discovered that certain gene variants are more common among vegetarians.
According to the results, three genes in particular appear to be “significantly associated” with effortless meat avoidance.
Thirty-one other genes could be “potentially linked,” according to the report.
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All of these gene variants influence fat metabolism.
Since plant products differ from meat specifically in their fats, also known as lipids, the presence of certain genes could indicate that those affected can more easily give up meat.
Study leader Yaseen explains: “My guess is that there are lipid components in meat that some people need.
And perhaps people whose genetics favor vegetarianism are able to synthesize these components endogenously.”
What we like to eat doesn't just depend on personal taste
Based on their results, the scientists speculate that people without the corresponding genes can be vegetarian, but have become accustomed to the effects of meat - comparable to consuming coffee.
“I think there is something similar with meat,” says Dr.
Yaseen about his theory.
"Maybe there's a certain component - I suspect a lipid component - that makes you need it and crave it." Which foods you prefer is also influenced by how your metabolism copes with them.
Accordingly, people with a genetic predisposition to a vegetarian diet could also avoid meat more easily.
However, an important note regarding the study is that its results represent only the beginning of the research and should by no means be viewed as representative.
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Can passionate meat eaters simply not help their preference?
The connection between genetics and dietary preferences will undoubtedly continue to interest scientists.
At this point in time, however, the question for many is how they can finally manage to give up meat - despite possible genetic disadvantages.
Anyone who can accept it should know that even reduced and conscious meat consumption has an impact on animal welfare, the climate and health.
The key word here is flexitarianism.
While vegetarians and vegans only make up around twelve percent of the population, according to a survey by the
Federal Association of the German Food Trade (BVLH
)
, 41 percent of Germans already describe themselves as flexitarians.
The results of further research may also make it easier for meat lovers to kick their habit in the future, for example through nutritional tips or dietary supplements.
The influence of external factors on individual preferences should not be neglected.
What tastes good to someone can also be determined by their environment, values or culture.
In vegetarianism, both genetic predisposition and other external factors play a role.
This article only contains general information on the respective health topic and is therefore not intended for self-diagnosis, treatment or medication. It in no way replaces a visit to the doctor. Our editorial team is not allowed to answer individual questions about medical conditions.