Kamil Perry
It's hard to imagine a world without cheese, but for some, a life without it is a reality. While cheese is a beloved food for many, it is also one of the most frequently disliked foods, with 6% of people reporting an aversion to it. So, what makes some people hate cheese so much? The answer may lie in genetics, evolution, or even the reward pathways in our brains. Understanding the science behind cheese hatred can provide valuable insights into the complex world of human taste preferences and food aversions.
| Characteristics | Values |
|---|---|
| Percentage of French people who hate cheese | 11.5% |
| Percentage of people who dislike cheese so much that they are disgusted by it | 6% |
| Brain area activated when hungry | Ventral pallidum |
| Brain area activated when hungry for people who hate cheese | No activation |
| Reasons for hating cheese | Negative experiences with cheese, genetic factors, reward pathways in the brain reminding people not to eat it |
| Examples of negative experiences with cheese | Lactose intolerance, milk intolerance |
| Examples of cheese | Mozzarella, cheddar, blue cheese, Colby Jack, Brie, Wensleydale |
Explore related products
What You'll Learn
Genetic predisposition
While the aversion to cheese has been a mystery, researchers have found that it may be linked to a person's genetics. In a study conducted in France, researchers found that cheese is the food that most frequently triggers aversion, with 6% of respondents affected. Interestingly, among those with an aversion to cheese, 18% reported being lactose intolerant, and in 47% of these cases, at least one family member also did not like cheese. These findings suggest a potential genetic origin to the aversion, which may be related to lactose intolerance.
Further supporting the idea of a genetic predisposition, researchers from the University of Edinburgh and the Human Technopole research institute in Milan identified 401 unique genetic variants that influence people's food preferences. They created a ""food map" that categorised foods into three main clusters based on similar genetic components. The first cluster included highly palatable foods like meats, desserts, and French fries, which are influenced by genetic variants linked to obesity and lower levels of physical activity. The second cluster comprised healthy foods such as fresh fruits, vegetables, and fish. The third cluster included foods that are acquired tastes, such as coffee, spices, and alcohol.
Additionally, specific genes can affect how we perceive food. For example, some people have mutations in a gene that affects their ability to taste certain bitter chemicals, making foods like broccoli and tofu taste unappealing. These individuals are known as "tasters" or "supertasters." Another example is the OR6A2 gene, which is responsible for detecting the scent of aldehyde chemicals found in cilantro and soap, leading some people to associate cilantro with the taste of soap. Similarly, chemicals found in cheese can also be present in body odour, which may explain why some people find cheese repulsive.
It is important to note that food preferences are influenced by both nature and nurture. For instance, a child's early exposure to certain foods can impact their preferences later in life. Additionally, a child's food preferences may be influenced by what their mother ate during pregnancy and breastfeeding. However, the potential genetic predisposition towards disliking cheese suggests that there may be an evolutionary advantage to avoiding decomposing foods, as cheese is technically a decaying product with odours associated with food spoilage.
Cheese Expiry: Taste Test and What to Expect
You may want to see also
Association with body odour
While the reasons for not liking cheese vary from person to person, one of the factors that may contribute to this aversion is the association some individuals make between the odour of cheese and body odour. According to a consumer genetics testing company, 23andMe, similar chemicals can be found in both cheese and body odour. This means that the same chemical that is found in cheese, which may be appealing to some, can also be found in body odour, which is typically unappealing.
This phenomenon is not unique to cheese and body odour. For example, the same ingredient can contain both pleasant and unpleasant chemicals. Cilantro, for instance, contains chemicals found in soap, which is why many people say it tastes like soap.
The association between cheese and body odour may be particularly strong for certain types of cheese, such as Gorgonzola and blue cheese, where the effects are heightened due to the presence of actual mold in the cheese. The odours associated with cheese can be off-putting to some individuals, as they may be reminiscent of food that is going bad. This aversion to cheese may be so strong that it can ruin the appetites of those who dislike it, and the smell of cheese may even be enough to take their breath away.
The aversion to cheese due to its association with body odour may have a genetic origin. Scientists at Cornell University identified a single gene, the OR6A2 gene, which is responsible for this effect. This gene codes for the receptor that picks up the scent of aldehyde chemicals, which are found in both cilantro and soap, and similar chemicals are also present in cheese and body odour. This genetic predisposition may explain why some people find the odour of cheese repulsive and make an association with body odour, contributing to their dislike of cheese.
The Appearance of Oaxaca Cheese: What You Need to Know
You may want to see also
Lactose intolerance
Cheese is generally well-tolerated by people with lactose intolerance, especially hard and matured cheeses such as cheddar, Swiss, parmesan, mozzarella, and feta, which contain little to no lactose. Other low-lactose cheese options include cottage cheese, feta made from goat or sheep's milk, and Havarti, which has a low to undetectable level of lactose. Aged, hard cheeses tend to have lower sugar content and are easier to digest.
On the other hand, soft or creamy cheeses like ricotta and cream cheese are higher in lactose and may cause more digestive issues for people with lactose intolerance. It is important to note that individual tolerance levels may vary, and some people with lactose intolerance may need to avoid all milk products, including cheese, to prevent discomfort.
To manage lactose intolerance, it is recommended to experiment with different dairy products and listen to your body's response. Lactase enzyme supplements can also help, and lactose-free recipes can be explored to continue enjoying dairy in a suitable form.
Ricotta Cheese: Recognizing the Container
You may want to see also
Explore related products
Controlled spoilage
The challenge of controlling bacteria and spores in cheese production is crucial to maintaining product integrity and quality. Lactic acid bacteria, for instance, are beneficial in controlled amounts but can lead to spoilage if they overgrow. Similarly, yeasts and moulds can introduce off-flavours and spoilage in the final product. Certain harmful bacteria, such as E. coli, Listeria, and Salmonella, pose significant health risks and can lead to foodborne illnesses.
To ensure effective quality control, aseptic sampling is essential. This process helps identify and address specific bacterial concerns, such as the spore former Clostridium spp. Additionally, understanding the microbiological factors involved in cheese production is vital to mitigating the multifaceted challenges associated with bacterial and bacterial spore contamination.
The shelf life of cheese is influenced by factors such as the type of cheese, storage practices, moisture content, and preservatives. Hard cheeses, like cheddar and Parmesan, have a longer fridge life due to their lower moisture content, which discourages bacterial spoilage. Properly stored hard cheeses can last up to six months in the refrigerator, while soft cheeses typically last one to two weeks due to their higher moisture content.
Colby-Jack Cheese: A Tasty Blend of Colby and Monterey Jack
You may want to see also
Brain reward pathways
The incentive salience model of taste and ingestive behaviour suggests that food reward can be operationalized into an affective component called 'liking' and a motivational component called 'wanting'. These two components are underpinned by distinct neural mechanisms and networks.
An fMRI study on the neural bases of disgust for cheese found that the ventral pallidum, a core structure of the reward circuit, is deactivated in people who dislike cheese. This highlights the suppression of motivation-related activation in subjects who are disgusted by cheese. The study also found that the brain's reward circuit was activated in people who liked cheese when they smelled it, but interestingly, the same area of the brain was also activated in people who disliked cheese. Researchers suggest that this could be a negative reward, with reward pathways in the brain reminding the person not to eat the food.
Another study found that the brain area that is usually activated when a person is hungry, the ventral pallidum, was inactive in those who disliked cheese. This suggests that the reward of satiating hunger is suppressed, along with the activation of reward circuits reminding the person how much they dislike cheese.
These studies indicate that the brain's reward pathways play a significant role in a person's dislike for cheese, influencing their motivation, appetite, and overall experience of the food.
The Mystery of Ear Cheese's Odor
You may want to see also
Frequently asked questions
There are many reasons why someone might not like cheese. Some people are lactose intolerant, some are vegans, and some are sociopaths. For others, it may be a result of genetics or the reward pathways in their brain reminding them not to eat it.
While cheese is often considered an addictive food, it is repellent to a certain segment of the population. Researchers in France found that 11.5% of French people hate cheese, and a study of 332 individuals found that cheese is the food that most frequently triggers aversion.
Yes, there is a scientific reason for people's dislike of cheese. In an fMRI study, researchers found that the ventral pallidum, a small structure usually activated when people are hungry, was inactive when individuals with an aversion to cheese were presented with the smell and image of cheese. Additionally, the brain's reward circuit, which is typically activated when we love something, was more involved in people who disliked cheese.
