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New research from the University of Queensland indicates that our DNA influences whether we prefer coffee or tea, with a correlation found between sensitivity to bitter tastes and a preference for coffee. The study analyzed data from over 400,000 individuals and highlighted that while genetics play a role, environmental and social factors also affect taste preferences. Researchers concluded that exposure can help individuals learn to enjoy bitter flavors like coffee, despite a natural aversion to bitterness
- Author
- lilet samson
- Language
- EN