That’s what Australian scientists found out. To do so, they examined the links between beverage preferences and DNA sections in just under half a million participants in a gene project.
What you already knew: Bitter taste is perceived differently – depending on which taste receptor genes we have. The results of the new study now show that these genes also determine whether we are more of the coffee or tea type.
Those who can taste more caffeine because of their genes will also be much more likely to become a coffee junkie and less likely to drink tea. That’s because, as a caffeine-sensitive person, one becomes more dependent on the substance. In the tea is also caffeine, but too little to satisfy a full-blown addiction.
