The inclination towards vegetarianism may be inherent within one's genetic makeup

A recent study suggests that adopting a meatless diet may not solely depend on an individual's willpower. The study, published in PLOS One on Wednesday, reveals that four genes are associated with an individual's ability to adhere to a vegetarian lifestyle. The lead author of the study, Dr. Nabeel Yaseen, a professor emeritus of pathology at Northwestern University's Feinberg School of Medicine, stated that genetics plays a significant role in vegetarianism, and some individuals may be genetically better suited for a vegetarian diet than others. While religious and cultural practices, health, moral, and environmental reasons motivate people to reduce or eliminate their meat consumption, they are not always successful. According to Yaseen, many self-described vegetarians report consuming meat products, indicating that genetics may be a contributing factor. The study did not identify who would or would not be genetically predisposed to vegetarianism, but researchers hope to address this question in future work. Dr. José , director of nutrition and genomics and professor of nutrition and genetics at Tufts University, believes that the study highlights the intricate connection between genes and dietary choices, suggesting that personalized dietary recommendations based on genetic predispositions may be possible in the future.

The researchers utilized data from the UK Biobank, a substantial biomedical database and research resource that tracks individuals over a prolonged period. The study compared over 5,000 strict vegetarians, defined as individuals who had not consumed any animal flesh within the past year, with more than 300,000 individuals in a control group who had consumed meat in the previous year.

The researchers identified three genes that are strongly associated and an additional 31 that are potentially associated with vegetarianism. Through genetic analysis, the researchers observed that vegetarians are more likely than non-vegetarians to possess different variations of these genes. This may be attributed to how individuals process lipids, or fats.

The study found that several of the genes associated with vegetarianism are involved in metabolizing lipids. As plants and meat differ in the complexity of their lipids, it is possible that some individuals genetically require certain lipids found in meat. The lead researcher, Yaseen, speculated that this may be linked to genetic differences in lipid metabolism and how it affects brain function. However, further research is necessary to examine this hypothesis.

Not all individuals experience positive effects from this approach. However, it is important to note that the study does have certain limitations, as pointed out by Ordovás.

One limitation is that the analysis only included individuals of White ethnicity. Yaseen explained that this was done intentionally to maintain a homogeneous sample and minimize the influence of cultural practices on the results.

While this approach ensures consistency within the sample, it also restricts the generalizability of the findings to the entire population, according to

Despite the fact that this study may not offer a definitive answer, it provides valuable insights into the field of nutrition, Ordovás emphasized.

He further stated, "This study sheds light on a relatively unexplored area of research, namely the genetic factors influencing dietary preferences. The identification of genetic variants associated with long-term strict vegetarianism suggests that there may be a biological basis for this dietary choice, extending beyond cultural, ethical, or environmental factors."