Kids all over the world protest over their meals, but is it really their fault? The answer may just lie in their genes.

There are two classifications to know about if we’re to understand why this occurs: food neophobia and general “picky” or “fussy” eating. Food neophobia is the reluctance to eat or try new foods, as well as the avoidance of these specific foods. “Picky” or “fussy” eating is defined as consuming an inadequate variety of foods through rejection of a substantial amount of foods that are familiar (as well as unfamiliar) to them.

In a recent study, nearly 25 percent of regularly developing children fall into this category, and this trend can continue into adulthood due to several different factors. These factors include age, personality, gender and social influences. However, a recently discovered factor could change our perception of “picky” eating.

Sometimes, the reluctance to eat certain foods could actually come from the child’s parents and the genetics that they pass on. In a recent study of twins between the ages of four and seven years old, it was discovered that 72 percent of their resistance to try the foods were from genetic variations. The rest were due to environmental factors.

One of the least popular foods for “fussy” children to try is broccoli, but this could all be explained by the presence of PTC, or phenylthiocarbamide. PTC is a substance that has the unusual property of tasting bitter or virtually tasteless depending on the genetic makeup of a person. Of course, if a child was exposed to broccoli early on in life, the child may be more likely to accept it. However, PTC affects 75 percent of the population, and remains a dominant genetic trait.

A simple test is to have children taste a chemical strip of PTC. Some will taste it and some won’t. Those that don’t taste it will have no trouble eating foods that contain PTC. Those who do taste the chemical are less likely to enjoy broccoli, which contains PTC. This strongly correlates to the ability to taste toxins, which may be due to our primitive roots when it was imperative to be able to taste toxins in certain foods. Next time a child says that they don’t like broccoli, it may be due to the genes that their parents passed on. However, those who have been repeatedly exposed can grow used to the taste.

Along with tasting bitterness more strongly, “picky” eaters may also taste differently altogether. As humans, we have about 10,000 taste buds residing in our tongues over the course of about a two-week cycle. The taste buds are attached to what are called receptors, which detect basic tastes such as sweet, salty, bitter, sour and savory. These receptors detect one of these tastes and it send chemicals to a specific part of the brain for the taste detected.
In a study by a Yale psychologist, those that avoided alcohol and spicy foods were found to have more taste buds than the average person. These “supertasters” perceive the tastes at a greater intensity. Therefore, their brains receive stronger taste signals.

Although selective eating studies are still fairly new, if scientists can discover more correlations, we may be able to understand and make connections with certain disorders. As for those unfortunate few who have strong taste receptors and are labeled as “picky” eaters, with repeated exposure and advances in the field of study, many can get past their food fears and they can live socially fulfilling lives as well.