A new study conducted by researchers at the University of Houston has identified 10 genes that could potentially be involved in vegetarianism. The research, which used data from more than 400,000 participants, found that these genes are all related to taste, smell, and digestion. This suggests that there may be a genetic component to vegetarianism, and that people may be predisposed to certain dietary preferences. The study also found that people with certain genetic variants are more likely to have a vegetarian diet. This could be useful in helping to understand why some people may choose to avoid meat, as well as provide insight into how to tailor diets to individual needs.

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source: Phys.org