A twin study examining the genetic influence on food selection.

Taste sensitivity, preference and use of 24 foods were studied to identify the extent of genetic influence. Thirteen monozygotic (MZ) and ten dizygotic (DZ) adult, female twin-pairs of comparable family background participated in the research. Heritability was demonstrated for phenylthiocarbamide (PTC) sensitivity and was found in both preference and use for unsweetened grapefruit juice and green beans. In terms of preference and use separately, a heritability component was indicated in one-third and one-eighth of the foods respectively. Environmental adaptation and learning, unmeasured in the present study, would appear to exert a stronger influence than the genetic component on food-related behaviour.