December 26,
According to an Australian study, our preference for tea or coffee is determined in part by genetics. It is the perception of bitterness that would make us prefer one to the other.
Genetics play a role in the perception of bitterness
An Australian study published in the journal Nature, reveals that our tastes are in part determined by genetics. To arrive at this observation, the study was based on genetic data from 438,000 Britons.
Daniel Liang-Dar Hwang of the University of Brisbane reveals that “ the study used a very large sample “To show that” the perception of bitterness influences the consumption of tea and coffee “. Paradoxically, the study shows that the people most sensitive to the bitter taste of coffee are those who drink it the most. For the professor of preventive medicine Marilyn Cornelis, this “ suggests that coffee drinkers develop a taste or ability to sense caffeine “.
Tastes change according to behavior
According to Daniel Liang-Dar Hwang tastes are influenced by our behavior : ” Although humans naturally don’t like bitterness, we can learn to appreciate bitter foods. “.
“Since coffee drinkers are generally less sensitive than tea drinkers to bitterness, they are also more likely to enjoy the bitterness of other foods, such as green vegetables.“. he continues. However, the authors recognize the limitations of the study which is “not generalizable to other countries and cultures“.
Anne-Flore Renard
