A large genome-wide association study suggests that the choice to follow a strictly vegetarian diet is influenced not only by ethics or culture but also by biology. Researchers analysed genetic data from more than 300 000 adults in the UK Biobank and compared the DNA of committed vegetarians with that of meat-eaters. They found three genes – and over thirty others of possible interest – whose variants were linked to a greater likelihood of remaining meat-free. Many of these genes help the body handle fats and are active in the brain, hinting that some people may naturally make (or crave) certain fatty molecules that others obtain mainly from meat. The authors emphasise that their results show association, not causation, yet the work points to a biological “ceiling” on how easy it is for different individuals to live without animal products. Understanding these pathways could eventually lead to more personalised dietary advice and better plant-based substitutes.
Being a vegetarian may be partly in your genes
University press release with comments from lead author Dr Nabeel Yaseen, underscoring potential implications for personalised nutrition.
The Vegetarian Code: Your Genes Might Dictate Your Diet
Accessible summary highlighting the study’s relevance to brain research and meat-substitute development.
Expert reactions: study identifies genes that may be associated with vegetarianism
Independent experts discuss the study’s strengths (large dataset) and limitations (self-reported diet, limited diversity).
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