Genetic and environmental influences both play a role in food preferences in adolescence
\nThe formation of food preferences in children and adolescents is a complex process with
\nboth genetic and environmental factors at play. This edition of The Global Fruit and Veg
\nNewsletter offers three viewpoints examining the role of genetics in shaping food preferences
\nand obesity in adolescents and children.
\nJoanne Cecil provides a summary of the connections between genotype and behavioural
\nphenotype in the maintenance of child energy balance and obesity. She reports that individual
\ngenetic differences exist in susceptibility and resistance towards weight gain and obesity.
\nIndividual genetic variations include common gene polymorphisms (such as variance to
\nthe fat mass and obesity-associated (FTO) gene), and the rarer, single gene mutations that
\nlead to monogenic obesities. The former predisposes children towards obesogenic eating
\nbehaviours via changes to the appetite pathways. While the latter lead to extreme obesity
\nin children, and appear to disrupt appetite regulating mechanisms that control food intake,
\nthus changing the energy balance.
\nAndrea Smith and Claire Llewellyn discuss the how preferences for different foods are
\nshaped by both genetic and environmental factors, providing data showing that even twins
\nhave differing food preferences. One example, a 2016 twin study, showed that 54% of
\nvariance of preferences for vegetable consumption could be explained by genetics at 18-
\n19 years. This is the largest amount of preferences explained by genetic influences, with
\nother foods having lower genetic influences in preference formation \u2013 for example starch
\npreferences are only 32% explained by genetic influences in 18-19 year olds. This variance
\nin preferences may not only be due to differences in genetics. The food environment of
\nvarious products also differs considerably, with different foods being advertised differently,
\nhaving different consumption opportunities, and different cultural consumption norms.
\nThe role of the parent in creating a positive environment for healthy eating preferences
\nin children and adolescences is also well established. Marion Hetherington in her article
\ndiscusses the role of the parent in promoting vegetables to children via complementary
\nfeeding. She gives the example of adding vegetable flavours to milk or baby rice. This
\nresulted in greater liking and intake of vegetables, thus setting up healthy eating preferences
\nat an earlier age.
\nThe evidence suggests that when it comes to obesity and food preferences in children and
\nadolescents, genetics does play a role. However environmental factors are also vital, and
\n– to a larger extent – within our control. We can alter many environmental factors to create
\nhealthier consumption preferences, such as changes in food advertising, food consumption
\nopportunities and norms. Altering the food environment is a positive not just for children
\nand adolescents, but for the wider population. Currently, being overweight is “normal” in
\nEngland with 61.7% of adults either overweight or obese. Changes to environmental factors
\n\u2013 including increased fruit and vegetable consumption \u2013 will help reduce this worrying
\nstatistic, and keep it lower.<\/p>\n","auteur":null},"elements_rattaches":false},"yoast_head":"\n