Kamil Perry
Cheese is a staple in Western cultures, but it sparks disgust in some people. Researchers in France have found that 11.5% of French people hate cheese. In another study, 6% of 332 people disliked cheese so much that they were disgusted by it. This hatred could be due to negative experiences with cheese, such as lactose intolerance, or it could be genetic. For example, similar chemicals are found in cheese and body odor, which may explain why some people find cheese so repulsive.
| Characteristics | Values |
|---|---|
| Percentage of French people who hate cheese | 11.5% |
| Number of people who participated in the study | 332 |
| Percentage of people who disliked cheese so much that they were disgusted by it | 6% |
| Percentage of subjects who said they had milk intolerance | 18% |
| Percentage of consumers who thought plant-based cheese "tastes funny" | 40% |
| Percentage of consumers who thought plant-based cheese had an "odd texture" | 40% |
| Percentage of consumers who thought plant-based cheese "doesn't melt at all" | 34% |
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What You'll Learn
Genetics and the OR6A2 gene
While there is no specific data on the percentage of people who dislike cheese, researchers in France have found that 11.5% of French people hate cheese. Another study by a neuroscientist, Jean-Pierre Royet, found that as many as 6% of 332 people disliked cheese so much that they were disgusted by it.
The OR6A2 gene, also known as the olfactory receptor 6A2, is a protein encoded by the OR6A2 gene in humans. It is a Class II (tetrapod-specific) olfactory receptor and a rhodopsin-like receptor. Olfactory receptors interact with odorant molecules in the nose to trigger a neuronal response, which leads to the perception of a smell. The olfactory receptor gene family is the largest in the human genome.
The OR6A2 gene has been linked to people's varying preferences for coriander (also known as cilantro). While some people enjoy the herb, others find that it has a soapy or pungent aroma and taste. This preference for coriander is suspected to have a genetic component, with a single-nucleotide polymorphism (SNP) identified as being significantly associated with soapy-taste detection. This SNP, rs72921001, is located within a cluster of olfactory receptor genes on chromosome 11, which includes the OR6A2 gene. The OR6A2 gene is believed to have a high binding specificity for several of the aldehydes that contribute to cilantro's characteristic odor.
While the specific mechanisms are not yet fully understood, the variation in the OR6A2 gene is thought to be a likely cause of why some people enjoy coriander while others are repulsed by it. Depending on ancestry, between 3% and 21% of people report disliking coriander, with the highest percentage among East Asians (21%) and Caucasians (17%).
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Negative experiences with cheese
While cheese is a staple in Western cultures, a surprising number of people dislike it. In his 2016 study, neuroscientist Jean-Pierre Royet found that as many as 6% of 332 people disliked cheese so much that they were disgusted by it. An earlier French study had found that 11.5% of French people hated cheese.
There are several reasons why people may have negative experiences with cheese. One of the most common reasons is lactose intolerance, which affects 18% of people. For people with lactose intolerance, the consumption of cheese can cause unpleasant symptoms such as vomiting and diarrhea.
Another reason people may dislike cheese is its pungent aroma. The strong, earthy, or even ammonia-like scent emitted by certain cheeses can be overwhelming, especially for those with sensitive noses or who associate the smell with unpleasant experiences. The lingering aftertaste of certain cheeses can also be off-putting, leaving a bitter or acidic sensation in the mouth.
The appearance of cheese can also be a turn-off for some people. The pale, yellow hue of some cheeses, the mottled or moldy surface of others, and the slimy or curdled texture of certain varieties can be visually unappealing.
Some people may also have negative associations with cheese due to social conditioning or prior negative experiences. For example, the process of making cheese begins with curdling milk, which smells abhorrent and can be off-putting to some people.
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Lactose intolerance
While the exact percentage of people who dislike cheese is unknown, a study by Jean-Pierre Royet, a neuroscientist, found that as many as 6% of 332 people disliked cheese so much that they were disgusted by it. Another study in France found that 11.5% of French people hate cheese.
The prevalence of lactose intolerance varies across the world, with higher rates in Africa and Asia, where most people have lactose malabsorption. In the United States, about 36% of the population has lactose malabsorption, with higher rates among certain ethnic and racial groups such as African Americans, American Indians, and Asian Americans. In contrast, lactose intolerance is least common in Northern and Central Europe, with only about 5% of the population affected.
While the exact link between lactose intolerance and cheese aversion is unclear, it is reasonable to assume that negative experiences with cheese due to lactose intolerance may contribute to a dislike for cheese.
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Reward pathways in the brain
While there are no specific statistics on the percentage of people who dislike cheese, it is known that cheese is a staple food in Western cultures. However, for some individuals, it sparks disgust. This reaction is not uncommon, and there are various reasons behind it.
The brain's reward pathways play a crucial role in shaping our food preferences and aversions. In the context of cheese, the brain's reward circuits can reinforce both positive and negative associations. For those who enjoy cheese, the brain's reward pathways are activated, leading to feelings of pleasure and satisfaction associated with cheese consumption. On the other hand, for individuals who dislike cheese, their reward pathways may remind them to avoid it. This phenomenon has been described as "perverse food masochism," where the brain finds pleasure in denying itself a particular food item.
Research has delved into this intriguing aspect of food preferences. Dr. Jean-Pierre Royet, a neuroscientist, conducted a study titled "The Neural Bases of Disgust for Cheese: An fMRI Study." This study shed light on the neural underpinnings of cheese aversion. Among 332 participants, Dr. Royet found that approximately 6% exhibited a strong disgust reaction specifically toward cheese. Interestingly, these individuals' brain responses differed from the norm. Typically, when we are hungry, the ventral pallidum becomes active. However, in the case of these cheese haters, their ventral pallidums were notably inactive, indicating that their hunger-driven reward pathways were suppressed by their aversion to cheese.
The reasons behind cheese aversion are multifaceted. One theory suggests that negative experiences with cheese, such as lactose intolerance, can lead to a dislike for it. Additionally, the pungent odor of certain cheeses may be off-putting to some individuals. The complex interplay between cultural influences, social conditioning, and individual sensory perceptions also shapes our attitudes toward cheese.
Understanding the brain's reward pathways and their role in food preferences provides valuable insights into the diverse tastes and dietary choices that exist among individuals. While cheese is widely enjoyed, the presence of dedicated cheese haters highlights the intricate nature of human taste preferences and the unique ways in which our brains process and respond to different foods.
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The smell of cheese
While cheese is a staple in Western cultures, it is also a food that sparks disgust in many people. In fact, a study by neuroscientist Jean-Pierre Royet found that 6% of 332 people disliked cheese so much that they were disgusted by it. Another study in France found that 11.5% of French people hate cheese.
The reason why some cheeses have such a strong smell is due to the bacteria that form on the rind during the aging process. The washing of the rind with salt water encourages the growth of B. linens, which gives off a strong aroma. The longer a cheese is aged, the more opportunity for bacteria to form and the stronger the smell is likely to be.
In addition to the natural odour of cheese, other factors can contribute to an unpleasant smell. Pre-shredded cheese, for example, often contains anti-clumping powders, preservatives, and anti-caking agents, which can give off a funky smell. If the cheese is stored in a plastic bag, it can also absorb solvents from the packaging, resulting in an unusual odour.
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Frequently asked questions
Researchers in France found that 11.5% of French people hate cheese. Another study by a neuroscientist found that 6% of 332 people disliked cheese so much that they were disgusted by it.
There are many reasons why some people dislike cheese. Some people have negative experiences with cheese, such as the misery of lactose intolerance. Others may find the smell of cheese unpleasant, as it is associated with food going bad. Some people may also have a genetic predisposition to finding certain foods, like cheese, unappealing.
Yes, food aversion has been studied extensively. Researchers can induce food aversion in rats by giving them food that makes them sick and then observing their reaction to the food later. While similar experiments cannot be ethically conducted on humans, researchers have found that cheese provokes revulsion in some people without inducing vomiting and diarrhea.
Yes, plant-based cheese is becoming increasingly popular. However, some consumers find that it has an odd texture, doesn't melt, or tastes funny.
