Andy Montoya
Cheese is a staple food in Western cultures, but a surprising number of people dislike it. Scientists have studied the phenomenon of cheese hatred, and while social conditioning and benign masochism may play a role, genetics also appears to be a factor. Some people may have an innate distaste for cheese due to the presence of similar chemicals in cheese and body odour. Others may associate the smell of cheese with decay, and therefore find it repulsive. The reasons for cheese hatred are varied and complex, and the persistence of cheese haters in cheese-loving cultures remains a mystery to be solved by further research.
Characteristics and values of people who don't like cheese
| Characteristics | Values |
|---|---|
| Number of people | Unknown, but a higher percentage of people are disgusted by cheese than other foods |
| Types of people | Vegans, lactose-intolerant individuals, sociopaths |
| Reasons | Genetics, reward pathways in the brain, social conditioning, smell, texture, health risks associated with decaying food |
| Scientific studies | Dr. Royet's study in France, Cornell University's genetic survey, 23andMe's findings on similar chemicals in cheese and body odour |
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What You'll Learn
Social conditioning
The phenomenon of disliking cheese has been a curious topic for scientists, especially given that cheese is a staple food in Western cultures. While the exact percentage of people who dislike cheese is unknown, a study in France found that 6.0% of 332 respondents had an aversion to cheese, a higher percentage than for other foods such as fish and cured meats.
The process of social conditioning in relation to cheese preference can be understood through classical conditioning, a theory proposed by Russian psychologist Ivan Pavlov. Classical conditioning involves four elements: the unconditioned stimulus, unconditioned response, conditioned stimulus, and conditioned response. In the context of cheese aversion, the unconditioned stimulus would be the nauseous feeling or negative emotion associated with the food, and the unconditioned response would be getting sick or vomiting. The conditioned stimulus is then the food (cheese) that elicits the negative reaction. Conditioned taste aversion can develop both consciously and unconsciously, and it often occurs when a particular food item induces sickness, as the brain associates the food with negative consequences.
While social conditioning is a significant factor in shaping our cheese preferences, it is not the only process at play. Other factors, such as benign masochism, genetic predisposition, and individual differences in sensory factors, also contribute to cheese aversion. Benign masochism, a theory proposed by Rozin, suggests that we sometimes enjoy powerful negative experiences that don't threaten us but provide a certain level of discomfort, like eating spicy food. Additionally, some people may have a genetic predisposition to lactose intolerance, which can cause disgust reactions to certain cheeses. Lastly, individual differences in sensory factors, such as taste and smell, can also influence whether someone finds the strong odour and flavour of cheese appealing or repulsive.
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Genetics
While it is difficult to pinpoint the exact number of people who dislike cheese, research suggests that cheese is the food that most frequently triggers aversion. In a sample of 332 individuals, 6% of respondents stated that they were averse to cheese, compared to 2.7% for fish and 2.4% for cured meats. This aversion to cheese may be related to lactose intolerance, as 18% of those who disliked cheese in the study stated that they were lactose intolerant.
In addition to lactose intolerance, other genetic factors may influence cheese preferences. For example, the OR6A2 gene, which is associated with the perception of aldehyde chemicals, has been linked to people's varying tastes for cilantro. Similar chemicals are found in cheese and body odor, which may explain why some people find the smell of cheese repulsive.
The reward circuit in the brain, which includes the globus pallidus and substantia nigra, is typically activated when we encounter something we love. Interestingly, these areas were found to be more involved in people who disliked cheese, suggesting that these brain structures may also be triggered in response to aversive stimuli. This provides insight into the neural mechanisms underlying food aversion and disgust.
While genetics may influence cheese preferences, it is essential to consider the role of environmental factors as well. Early exposures to food, cultural influences, and personal experiences can all shape our taste preferences, including our liking or disliking of cheese.
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Brain reward pathways
The brain's reward system is a complex network involving many areas of the brain. One of the key areas is the brain's reward centre, which releases dopamine, often referred to as the "pleasure chemical". Dopamine makes our bodies become attracted to the source that produced it. For example, eating cheese releases dopamine, encouraging us to eat more of it. Many addictive drugs also increase dopamine activity.
The opioid system, governed by endorphins and related chemicals, has potent effects on the activity in the reward pathway. Casein, a protein found in milk and present in much higher levels in cheese, activates the opioid system, inducing pleasure. This is why so many people crave cheese and find it difficult to give up.
However, some studies have shown that a high intake of cheese may be linked to lower cognitive function, especially in older adults. One study found that older women who consumed mature cheese for three months reported a significant decline in certain cognitive functions. Another study of 1503 adults over the age of 65 found that the group with lower cognitive function had a more frequent history of cheese intake.
On the other hand, some research suggests that a high intake of milk and dairy products may reduce the risk of developing dementia, especially Alzheimer's. One study found that cheese and red wine were linked to improved cognition later in life. However, it is important to note that these findings are based on whole foods rather than specific dietary patterns.
While cheese may have some positive effects on cognition, it is important to consume it in moderation as part of a balanced diet. Excessive cheese consumption has been linked to health issues such as obesity, diabetes, and heart disease. Processed cheeses, in particular, have been associated with memory loss due to the presence of the chemical diacetyl, which can form plaques on the brain.
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Lactose intolerance
While the exact number of people who dislike cheese is unknown, there are several reasons why one might develop an aversion to cheese. One of the reasons could be lactose intolerance, which is a condition where the small intestine doesn't produce enough of the enzyme lactase to digest milk sugar (lactose). This condition is usually harmless but can cause uncomfortable symptoms such as diarrhea, gas, bloating, abdominal pain, and nausea. It is important to note that lactose intolerance is different from a milk allergy.
The symptoms of lactose intolerance usually appear 30 minutes to 2 hours after consuming lactose-containing foods or drinks. To diagnose lactose intolerance, a doctor will consider an individual's symptoms, family and medical history, and eating habits. They may also perform a physical exam and recommend specific tests, such as the hydrogen breath test or the lactose tolerance test.
While there is no cure for lactose intolerance, symptoms can be managed through diet changes or the use of lactase supplements. Most people with this condition can still consume some lactose without experiencing issues. It is important to consult with a doctor or dietitian to ensure adequate nutrient intake, especially calcium and vitamin D.
In addition to lactose intolerance, other factors that may contribute to a dislike for cheese include social conditioning, benign masochism, and individual differences in brain reward circuits. Some people may also find the smell of cheese off-putting, associating it with decay or unpleasant odors. However, it is worth noting that cheese is a staple food in Western cultures, and social pressure to conform to cultural norms can influence one's perception of cheese.
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Controlled spoilage
While cheese is a staple in many households, it is also a food that sparks disgust in some people. The reasons for this disgust are varied and can be attributed to social conditioning, benign masochism, and the reward pathways in our brains. Interestingly, the science of cheese haters suggests that this aversion is not unusual.
Cheese spoilage is a critical aspect of cheese quality control and can be caused by a variety of factors, including bacteria, yeasts, and molds. These spoilage agents can introduce undesirable changes in flavor, texture, and appearance, with common issues being off-flavors, gas production, and textural irregularities. To prevent these issues, aseptic sampling and Hazard Analysis and Critical Control Points (HACCP) plans are essential.
One of the critical challenges in cheese production is controlling bacteria and spores, which can lead to spoilage and quality defects. Harmful bacteria, such as E. coli, Listeria, and Salmonella, pose significant health risks and can even be life-threatening. To maintain product integrity and ensure the safety of consumers, producers must implement comprehensive quality control measures.
The shelf life of cheese depends on factors such as the type of cheese, storage practices, moisture content, and preservatives. Hard cheeses like cheddar and Parmesan have a longer fridge life, typically lasting four weeks to six months, due to their lower moisture content, which creates an environment less prone to bacterial spoilage. On the other hand, soft cheeses like mozzarella or cream cheese have a shorter fridge life, usually lasting one to two weeks.
To extend the shelf life of cheese, proper storage methods are crucial. Hard cheeses should be removed from their plastic packaging and wrapped in breathable materials like parchment paper or cheesecloth. They should then be placed in an airtight container and stored in the refrigerator at temperatures below 40°F (4°C). For soft cheeses, preventing spoilage can be more challenging due to their higher moisture content, and proper storage methods should be followed to maximize their shelf life.
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Frequently asked questions
There are a few reasons why someone might dislike cheese. Some people are lactose intolerant and so avoid dairy products. Others might find the smell or texture off-putting, and some people may have a more innate distaste for cheese, which could be genetic.
While cheese is a staple in Western cultures, it is not universally liked. A Dutch researcher claimed that a higher percentage of people are disgusted by cheese than by other types of food. A French study also found a higher-than-expected percentage of participants who didn't like cheese.
Cheese is often considered to be an addictive food. However, a French study found that the brain's reward circuit was active when participants smelled cheese, whether they liked or disliked it. This suggests that the reward may come from denying yourself the food, rather than the food itself.
People who dislike cheese often mention the texture, the smell, or the fact that it is made from decaying milk. Some people also dislike specific types of cheese, such as soft cheeses, or strong-smelling varieties like blue cheese.
