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Especially in childhood, many people food choice familiar. Almost everyone has a “There’s no moon, I haven’t eaten it since I was a kid.” There’s food, he says.
Especially in childhood, many people food choice familiar. Almost everyone has a “There’s no moon, I haven’t eaten it since I was a kid.” There’s food, he says. Until now, it was thought that people who chose food determined these preferences based on the taste of the food.
A new study has a different perspective brings. When a study in the UK revealed the link between the foods people prefer and the foods they don’t eat, the results were quite interesting.
Which food according to the researchers why we loveIt differs according to how delicious it is instead of sweet, salty, sour taste. To this end, the researchers conducted a large-scale study with participants aged between 50 and 70. About 189 thousand people In a survey he completed, participants were asked to rate from 1 to 9 how much they liked the foods and drinks on the given list.
Meals according to the results in three categories can leave. These categories include highly likable meals such as fast foods, meats and desserts that are already designed to be delicious, low-calorie meals consisting of foods such as fruits and vegetables, honey and oats, and acquired tastes consisting of foods with strong aromas such as alcohol and coffee, which being loved over time is formed.
According to the results of the study, drinks such as cola, which are essentially sugary, overly sweet while strong flavors such as onion or hot pepper become closer to acquired tastes. Researchers investigating the genetic cause of this condition have found it especially effective on the human brain. 325 different genes managed to identify. Another interesting result was the discovery that there are two different taste processing systems in our brain. While one of these two systems tries to avoid overly likeable foods, the other shapes our overall perception of taste.
As a result, if we look at other studies that have been conducted concurrently, in childhood Although the environment influences the taste of the palate, this situation disappears in adulthood. Half of our taste in food is our genes, and the other half is our personal experience.
Source: Web Tekno
Ashley Johnson is a science writer for “Div Bracket”. With a background in the natural sciences and a passion for exploring the mysteries of the universe, she provides in-depth coverage of the latest scientific developments.
