Vegetarianism is an option that, at least in part, may be in our genes, according to a study that identified 34 of them potentially to a greater or lesser extent involved in the decision not to consume meat.
Research published by Plos One, led by Northwestern University (USA), analyzed the genomes of 5,324 strict vegetarians and 329,455 of those who were not, in order to identify genetic variations that could be associated with vegetarianism.
The study identified three genes “significantly associated with vegetarianism and 31 others potentially associated.” Several of them, including two of the three main ones, are included in the lipid metabolism I in brain functionaccording to the study.
This result opens up the possibility that differences in the way organism processes lipids and resulting effects on brain can be the basis of ability and choice a vegetarian diet.
One of the aspects in which herbal products are different from meat complex lipidssaid the study’s lead author Nabeel Yaseen, quoted by The Northwestern University.
The scientist believes that there may be lipid components in meat that some people need, adding that “maybe people whose genetics favors vegetarianism are able to synthesize these components endogenous form“.
However, “at this point, this is mere speculations and we have to do much more to understand physiology of vegetarianism“he warned”
The genomes of 5,324 strict vegetarians and 329,455 non-strict vegetarians were studied.
The findings raise the possibility that differences in the way the body processes lipids and the resulting effects on the brain may underlie the ability and choice of a vegetarian diet.
Additional research is needed on possible differences between lipid synthesis and metabolism in vegetarians and non-vegetarians.
Therefore, the team points out that more research is needed on possible differences between lipid synthesis and metabolism in vegetarians and non-vegetarians, as well as other physiological pathways that could underlie vegetarianism.
The deciding factor dietary preferences It’s not just the taste, but the way the body metabolizes it. organism.
Furthermore, although considerations religious and morals “undoubtedly play an important role” in the motivation to adopt a vegetarian diet, the study data suggest that the “ability to adhere” to it is “limited by genetics,” he said.
The researcher hoped that future studies would lead to a better understanding physiological differences between vegetarians and not a vegetarianwhich will enable us to offer dietary recommendations personalize and produce better meat substitutes.
Source: Panama America
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