SYDNEY, Sept. 29 (Xinhua) -- An international twin study found that genetic differences contribute to fruit and vegetable intake, highlighting the complex mix of biological, social and environmental factors that shape people's diets.
The research challenges the idea that healthy eating is simply a matter of willpower, finding that genetics may help explain why some people find it easier than others to maintain healthy dietary habits, according to a statement released Tuesday by the Center for Healthy Brain Ageing (CHeBA) at Australia's University of New South Wales.
The study, published in Behavior Genetics, examined 5,789 twins aged 45 to 90 from four international community-based studies.
Researchers estimated that fruit consumption was 25 percent heritable and vegetable consumption 17 percent heritable, meaning genetic differences accounted for about one-quarter of the variation between individuals in fruit intake and around one-sixth of the variation in vegetable intake.
"Dietary behavior is far more complex than people think," said lead author Annabel Matison, a postdoctoral research fellow at the CHeBA, adding, "Genetics is one of many factors that may contribute to what we eat, alongside food availability, culture, cost, personal preferences and our individual life experiences."
However, the findings showed that genetic influence should not be viewed as "genetic destiny," noting that most of the variation in dietary intake was attributable to non-genetic influences.
The study also found a positive genetic correlation between fruit and vegetable intake, suggesting some genetic factors influencing fruit consumption may also influence vegetable consumption. ■