Whether youre someone who adds hot sauce to everything you eat or someone who requests mild sauce on the side, its clear that we all have different taste preferences. And though its frustrating when you have to tame a dish for a dinner guest or request a not-so-spicy option when ordering at a restaurant, new research may explain our taste preferences. The reason people love certain foods and dislike others is based off of than your culture, taste buds, or exposure to food as a childscience says its actually linked to our genetics.

The study, published in the journal Nature Communications, discovered hundreds of genetic variations that are linked to specific foods, including ones that can make you like or dislike foods like oily fish, avocados, chiles, and more.

In the large genetic study of food preferences, researchers from the University of Edinburgh looked at responses from more than 160,000 participants from the UK Biobank about the likes and dislikes of 139 different foods and beverages using a nine-point scale. Participants responded to questionnaires and researchers used genetic information to find if food groups or flavors were influenced by specific genetic traits.

Scientists found 401 genetic variations, many of which impacted multiple food-liking or disliking traits. Based on the results, the researchers created a food map that outlined three clusters of food tied to genetics: highly palatable, low caloric, and acquired foods.

These include genetic components that made people lean toward high-calorie (highly palatable) foods, like meat, dairy, and sweets. Another genetic component was linked to those who liked strong-tasting foods (acquired ) like alcohol and pungent vegetables. The third group of genetics is linked to people who are drawn to fruits and vegetables (low caloric).

Researchers noted that those who had genetics tying them to one category of food also shared genetics for specific health traits. For example, people who typically enjoyed highly palatable foods also carried gene variants connected to increased risk for obesity and lower activity levels. Whereas people who enjoyed strong-tasting foods often were genetically predisposed to lower cholesterol levels and higher physical activity, but a higher chance of high alcohol intake or smoking. And, those who leaned toward fruits and vegetables were genetically predisposed to perform more physical activity.

The research did indicate that those who were genetically predisposed to like vegetables didnt necessarily like all vegetables. Scientists found a weaker link to enjoying salad vegetables, cooked vegetables, and some stronger-tasting vegetables, like spinach and asparagus. Additionally, researchers indicated those who were predisposed to turn to higher-calorie, more palatable foods may have more going on than just genetics. They hypothesize after MRI scans that this may be more likely linked to the part of the brain involved in pleasure processing, according to the news release.

Our food preferences arent always within our control. This research may at some point aid in discovering ways to help people change their diet to achieve specific health goals, but in the meantime, its a great excuse to use when your taste preferences get in the way. After all, your genes tell you that you have to have some sriracha on top of your scrambled eggs.

Arielle Weg is the associate editor at Prevention and loves to share her favorite wellness and nutrition obsessions. She previously managed content at The Vitamin Shoppe, and her work has also appeared in Womens Health, Mens Health, Cooking Light, MyRecipes, and more. You can usually find her taking an online workout class or making a mess in the kitchen, creating something delicious she found in her cookbook collection or saved on Instagram.

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Genetics May Play a Role in Taste Preferences, Study Finds - Prevention Magazine