Becoming vegetarian is definitely good for your health. For several years, scientific studies have been almost unanimous: provided it is well balanced, this diet slows down the aging of the body, reduces the risk of migraines, reduces the risk of overweight and obesity, and reduces the cardiac risk.
Currently, in France, experts estimate that 2% to 3% of the population has chosen to go without meat. Yes, but here it is: becoming vegetarian is easier said than done. So many of us have difficulty giving up meat and fish for good – and it’s often a question of taste.
Genes for vegetarianism? Why not !
But according to a new study from Northwestern University (in the United States), genetics may also have a role to play. Thus, by studying medical data concerning 5,324 British people following a strict vegetarian diet (no fish or meat, red or white) and comparing this to medical data concerning 329,455 non-vegetarian British people, the American researchers noticed something surprising: vegetarians have particular genes.
Thus, according to American scientists, 3 specific genes are associated with vegetarianism: among them, 2 are involved in fat metabolism and/or in the proper functioning of the brain.
What does it mean ? “Our hypothesis is that there are fats in meat that the body needs to function optimally: this need would push us to consume meat products. However, in certain people (endowed with the famous “vegetarian genes”), these fats could be synthesized by the body itself, which would reduce the need for meat, and which would therefore authorize a vegetarian diet.” analyze the researchers, who specify, however, that this is (to date) only speculation.
Source :PLOS ONE
