Your preferences stem from more than just your background and taste buds.
Scientists found 401 genetic variations linked to food liking and disliking traits and bundled them into three categories of high-calorie foods, strong-tasting foods, and liking of fruits and vegetables.
However, the researchers noted those predisposed to liking high-calorie foods may also have additional brain-related factors at play. Whether you’re someone who adds hot sauce to everything you eat or someone who requests mild sauce on the side, it’s clear that we all have different taste preferences. And though it’s frustrating when you have to tame a dish for a dinner guest or request a not-so-spicy option when ordering at a restaurant, new research may explain our taste preferences.
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