Several genetic variants appear to influence a person’s likelihood of being vegetarian, with two of the most important genes involved in fat metabolism. This suggests that individuals who naturally produce certain fat molecules may find it easier to give up meat. The findings indicate that there may be specific fats essential for some people’s diets but not for others.
While about 5% of people in the UK and US avoid all meat and fish, some individuals who identify as vegetarians still consume meat occasionally. This suggests that these individuals may desire to be vegetarian but find it challenging to adhere to the diet.
Genetic factors are known to influence other dietary preferences, such as preferences for coffee or alcohol. To investigate whether genes also affect vegetarianism, researchers analyzed data from the UK Biobank—a large study that includes lifestyle surveys and DNA sequencing. The study consisted of approximately 5,300 strict vegetarians and 330,000 meat eaters.
Three gene variants were found to be more common in vegetarians. Two of these genes, called NPC1 and RMC1, are involved in the transport and metabolism of cholesterol and other fatty molecules. The third gene, called RIOK3, has various functions, including an impact on the immune system.
The exact relationship between these genes and vegetarianism is still unknown. However, one key difference between animal-based and plant-based foods is the composition of their fats or oils (lipids). Researchers speculate that some individuals may fare better on a vegetarian diet because they are more capable of synthesizing certain lipid molecules that are present in meat.
Individuals who attempt vegetarianism but give up may do so due to a deficiency in these essential lipid molecules. They might perceive this deficiency as a lack of willpower or simply decide that the diet is not suitable for them. Alternatively, it is possible that the gene variants associated with vegetarianism also affect people’s sense of taste.
Experts suggest that more research is needed to further explore the influence of fats on satiety and food choices. Additionally, while genetic factors may play a role, psychological factors such as environmental awareness, animal welfare concerns, and taste preferences are likely more significant determinants of vegetarianism.
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