Tag: Flavor learning

According to twin studies, genetics can account for anywhere between 32% and 54% of the variation in food preferences, demonstrating that while our DNA plays a role, it is far from the whole story. The answer to whether people are born with food preferences is more nuanced than a simple true or false. While certain innate instincts are present from birth, most of our specific likes and dislikes are developed over time through a complex interaction between our genes and our environment.

Research has consistently shown that human food preferences are not fixed and that it is indeed possible to acquire a taste for new and initially unpleasant foods. This process involves a complex interplay of genetic factors, repeat exposure, sensory adaptation, and psychological conditioning.