Your genes may decide your preference for coffee or a tea, a new study suggests. The findings from US-based Northwestern University and QIMR Berghofer Medical Research Institute in Australia study reveal that genes can determine a person’s perception of bitterness and that in turn influences people’s choice of one beverage or the other.
The study investigated reactions to three bitter substances — caffeine, quinine and propylthiouracil (PROP), a synthetic bitter profile similar to that tasted in cruciferous vegetables such as Brussel sprouts, understanding how they affect people’s choice for drinking tea, coffee and alcohol.
The result of the study, published in the journal Scientific Reports, indicates that those who taste bitterness in caffeine were more likely to drink coffee. Moreover, those who find brussels sprouts taste bitter are more likely to enjoy tea over coffee, and the same went for most vegetables, with those enjoying their healthy greens more likely to partake in a cup of tea.