The Food You Consume Shapes Who You Are

 

The Food You Consume Shapes Who You Are

As the conversation around reducing meat consumption gains momentum, we observe an interesting trend in the United States. While terms like vegetarians, vegans, reducetarians, flexitarians, and pescetarians have become increasingly familiar, the percentage of the U.S. population who identify as non-meat eaters is on the decline. In 1999, six percent of U.S. adults claimed to be vegetarians, but as of August, that number has dropped to four percent. What's even more surprising is that overall meat consumption in the U.S. has remained relatively constant, with studies indicating little change between 2000 and 2019.

Given the growing ethical and environmental concerns surrounding meat consumption, this decline raises a crucial question: Why do so few people opt to abstain from consuming chicken, pork, and beef? A new study published in the scientific journal PLOS ONE suggests that a genetic predisposition might play a role in this choice.

Nabeel Yaseen, a professor emeritus at Northwestern University and the lead author of the study, notes, "We have shown basically that yes, there is a genetic influence on vegetarianism." To arrive at this conclusion, researchers analyzed the genomes of 5,324 strict vegetarians (individuals who had not consumed any animal flesh in the past year) and compared them to 329,455 non-vegetarians from the United Kingdom Biobank database. Their goal was to identify genetic differences between the two groups.

The study revealed a connection between a specific genetic marker, 'rs72884519,' and individuals who follow a vegetarian diet. While it's well-established that genetics can influence food preferences, such as the infamous cilantro-taste gene (OR6A2), this research delves into the more complex realm of vegetarianism.

However, it's crucial to remember that vegetarianism is a multifaceted choice influenced by social, environmental, and ethical factors. People may adopt a vegetarian diet due to concerns about animal welfare, environmental impact, or personal health. Additionally, social networks and the availability of meat alternatives can significantly impact an individual's dietary choices.

Joanne Cole, an assistant professor of biomedical informatics at the University of Colorado School of Medicine, commended the study for its well-defined definitions of vegetarianism and rigorous genetic analysis. She also pointed out that these types of studies can establish correlations but not causations, highlighting the need for further research to understand the mechanisms at play.

Research suggests that genetics may contribute up to 10 percent of an individual's food preferences, a modest yet noteworthy influence. Yaseen acknowledges that it is premature to establish causal connections, but some of the genes identified in the study may affect how the body metabolizes lipids, including fats. This suggests that there could be a lipid component in meat that serves as an essential nutrient for some, while others do not require it.

This research comes at a time when many are advocating for reduced meat consumption, primarily beef, due to its significant environmental impact. Animal agriculture is responsible for roughly 14.5 percent of global greenhouse gas emissions and uses nearly 80 percent of the world's agricultural land. Adopting a vegan or vegetarian diet can help reduce an individual's carbon footprint by up to one metric ton of carbon dioxide annually, akin to one international flight. Nevertheless, the majority of Western populations still prefer meat-based diets, often citing health and taste as their primary motivations, rather than environmental concerns.

Matthew Ruby, a senior lecturer in psychology at La Trobe University in Australia, notes that while environmental concerns are gaining prominence in the decision to go vegetarian, the shift towards vegetarianism and veganism remains gradual. He suggests that the reducetarian and flexitarian movements might be growing more rapidly.

In response to these consumption trends, some companies are betting on the idea that people won't relinquish meat until there are convincing alternatives. Companies like Beyond Meat and Impossible Foods have popularized plant-based meat alternatives, while others are exploring lab-grown meat options. While the consumption of environmentally intensive meats like beef is declining, meeting climate goals may still necessitate a more substantial reduction in meat consumption.

In summary, the decline in the percentage of vegetarians in the U.S., despite ethical and environmental considerations, may be influenced by genetics, among other factors. Research has identified specific genetic markers associated with vegetarianism, shedding light on the complexity of dietary choices. However, further research is needed to establish causal links and better understand these genetic influences. In the midst of increasing awareness of meat's environmental impact, the transition to vegetarian and vegan diets remains a gradual process, with health and taste often outweighing environmental concerns in people's dietary decisions. As alternative meat options gain popularity, they may play a significant role in shaping future dietary preferences and addressing environmental challenges.