It is known that many people choose food, especially in childhood. Almost everyone has a “There is no moon, I haven’t eaten it since I was a kid.” There’s a food he says. Until now, it was thought that people who chose food shaped these preferences according to the taste of the food.
A new study brings a different perspective to this situation. When a study in the United Kingdom revealed the link between the food people prefer and the food they don’t, the results were quite interesting.
It’s not the taste that matters, it’s the likability.
According to the researchers, what food we like and why depends on how likable it is, rather than how sweet, salty, or sour it tastes. For this, the researchers conducted a large-scale study with participants aged between 50 and 70. In a survey completed by approximately 189,000 people, participants were asked to rate from 1 to 9 how much they liked the food and drink on the list provided.
According to the results, the meals can be divided into three categories. These categories include highly likable meals such as fast food, meats and desserts that are already designed to be delicious, low-calorie meals consisting of foods such as vegetables and fruits, honey and oats, and acquired tastes consisting of foods with strong aromas such as alcohol and coffee, which are loved over time. is formed.
According to the results of the research, drinks such as cola, which are essentially sugary, are close to extremely likable foods, while strong flavors such as onion or hot pepper are closer to the acquired tastes. Researchers investigating the genetic cause of this condition were able to identify 325 different genes that are particularly effective on the human brain. Another interesting result was the discovery that there are two different taste processing systems in our brains. While one of these two systems tries to prevent overly likable foods, the other shapes our general perception of taste.
As a result, when we consider other studies conducted simultaneously, although the environment affects the taste of individuals in childhood, this situation disappears in adulthood. Half of our taste in food is our genes, and the other half is our personal experiences.
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