Fussy eating in children largely down to genetics, research shows
A recent study has uncovered that children’s food pickiness is more influenced by genetics than parenting, with this behavior peaking around the age of seven. Ian Sample, Science Editor, delves into these findings and their implications for parents dealing with picky eaters.
“Parents often find themselves at a loss when their child refuses to eat a variety of foods,” says Dr. Zeynep Nas, a behavioral geneticist at UCL. “However, our research suggests that food fussiness is largely driven by genetic differences rather than parenting styles.”
The study analyzed the eating habits of children from toddlerhood through their teenage years, revealing that food pickiness remains relatively stable from approximately 16 months to 13 years. Researchers noted a significant peak at age seven, followed by a slight decline. This study highlights the significant role genetics plays in shaping eating behaviors, with genetic factors accounting for up to 74% of the differences in food fussiness observed between ages three and thirteen.
“This indicates that a child’s hesitance to try new foods relates more to their genetic predisposition than their upbringing,” Dr. Nas adds, suggesting there may be particular opportunities for parents to encourage a wider dietary range.
While genetics is a major factor, the environment also plays a critical role. Elements like family mealtime dynamics and the food preferences present in a child’s immediate surroundings can influence their willingness to explore new foods. The research team examined data from the UK Gemini study, which included 2,400 sets of twins. Parents reported on their children’s eating habits at various ages, from 16 months to thirteen years.
By comparing the eating habits of identical twins, who share 100% of their genes, to non-identical twins, who share about 50%, researchers found that genetic similarities were a strong predictor of a child’s fussy eating behavior. Shared experiences, particularly during toddlerhood—such as family meals—also proved crucial. As children transitioned into their teenage years, individual experiences, like friendships, began accounting for around 25% of variations in eating habits.
Despite the substantial genetic influence, Dr. Nas emphasizes that parents still have a role to play. “Genetics isn’t destiny,” she insists. Dr. Alison Fildes, a co-author of the study from the University of Leeds, adds, “Although there is a strong genetic component to fussy eating, it’s not a permanent trait. Parents can actively encourage their kids to try a variety of foods, and peer influence typically becomes more important during adolescence.”
In a related 2022 study, Dr. Nicola Pirastu from Human Technopole explored the connection between genetics and food preferences, observing that variations in brain responses to flavors may be more significant than differences in taste and smell receptors. “Flavor drives food choices,” he explains, “but genetic variations likely influence how our brains respond to those flavors.”
These findings about the genetics of food preferences could aid scientists in identifying obstacles that hinder some individuals from maintaining a healthy diet and may lead to the creation of healthier foods that are more appealing. Dr. Pirastu also proposes the exciting potential for new medications that could encourage healthier food choices.