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Study Reveals Genetic Basis of Food Fussiness in Children
A recent investigation has unveiled that genetic factors play a substantial role in children’s eating habits, particularly concerning fussy eating, a trait that persists from early childhood into adolescence. Conducted by researchers from University College London (UCL), King’s College London, and the University of Leeds, the study provides valuable insights into the underlying influences of food preferences.
The findings, published in the Journal of Child Psychology & Psychiatry and supported by the UK mental health charity MQ Mental Health Research, analyzed survey results gathered from parents of identical and non-identical twins across England and Wales, focusing on children between the ages of 16 months and 13 years.
Throughout the study period, it was discovered that levels of food fussiness remained relatively constant, peaking around the age of seven before experiencing a slight decline. The researchers concluded that genetic differences accounted for approximately 60% of the variance in food fussiness at 16 months, which increased to over 74% as the children grew older.
Interestingly, while shared environmental factors—like family meal settings—had significant implications during early toddlerhood, unique environmental influences, such as individual friendships and experiences, became more prominent as children transitioned into later childhood and adolescence.
Food fussy describes a child’s inclination to prefer a limited range of foods, often based on specific textures, tastes, or a hesitance to try new cuisines. Lead author Dr. Zeynep Nas from UCL’s Behavioural Science & Health explained that fussy eating is common and can cause considerable stress for parents, who may feel responsible for their children’s selective eating habits.
“We hope our finding that fussy eating is largely innate may help to alleviate parental blame,” she stated. “This behaviour is not a result of parenting. Our study also reveals that fussy eating may not merely be a transient phase but rather follows a consistent trajectory.”
Senior author Professor Clare Llewellyn emphasized that while genetic factors are key to fussy eating, environmental contexts also have a supportive role to play. “Interventions designed to encourage children to try a broader array of foods, such as routinely presenting the same items and offering diverse fruits and vegetables, may be most effective during the early years,” she advised.
This research draws on data from the Gemini study, the largest twin study assessing genetic and environmental effects on early development, encompassing 2,400 pairs of twins. Parents provided insights into their children’s eating habits at various ages—16 months, three, five, seven, and 13 years.
To differentiate between genetic and environmental contributions, researchers compared fussy eating similarities between pairs of non-identical twins, sharing 50% of their genes, with those of identical twins, who share 100%. The results indicated that identical twins exhibited greater similarity in their eating behaviors compared to their non-identical counterparts, highlighting the significant genetic influence.
As the twins aged, the research team observed greater divergence in eating preferences among identical twins, suggesting an increasing impact of unique environmental experiences. By ages seven and 13, unique environmental factors accounted for roughly a quarter of the differences in fussy eating among siblings, while shared environmental factors remained influential primarily during early childhood.
Dr. Alison Fildes from the University of Leeds remarked that despite the strong genetic basis of fussy eating, there is still room for intervention. “Although fussy eating can persist beyond early childhood, it’s not immutable. Parents can help their children develop broader dietary habits, though social influences may weigh more heavily as they approach adolescence,” she explained.
However, the study has its limitations, including a smaller sample size at age seven and a demographic skew towards white British families from higher socio-economic backgrounds. The researchers suggest that future investigations should explore diverse cultural contexts, where eating practices, parental involvement, and food security may differ significantly.
This enlightening study involves the collaboration of researchers affiliated with UCL Behavioural Science & Health, King’s College London, the University of Leeds, South London and Maudsley NHS Foundation Trust, and the University of Cambridge.
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