The reasons why people love certain foods and turn their noses up at others, has to do with more than their cultures or even their taste buds… their genes play a significant role too, a new study conducted by scientists from the University of Edinburgh and Milan’s Human Technopole reveals.
Researchers have identified hundreds of genetic variants – differences in peoples’ genetic make-up – linked with their liking for specific foods, including ones associated with a love of aniseed, avocados, chilies, steak, oily fish and many more.
