Genetics determine whether we prefer coffee or tea

A paper published this week in the journal Nature Scientific Reports found that genetics influence whether we prefer coffee or tea.

– Individuals genetically pre-programmed to like coffee's bitterness learn to associate good things with it – said Marilyn Cornelis, assistant professor of preventative medicine at the Northwestern Feinberg School of Medicine.

According to Daniel Liang-Dar Hwang from the University of Queensland Diamantina Institute, who co-wrote the study, "even though humans naturally dislike bitterness, we can learn to like or enjoy bitter-tasting food after being exposed to environmental factors."

– Since coffee drinkers were genetically less sensitive to bitterness than tea drinkers, they were less likely to hate other bitter-tasting foods, such as green vegetables – Hwang said.

coffee

tea

Nature Scientific Reports

Daniel Liang Dar Hwang

Marilyn Cornelis

coffee addiction

caffeine addiction