On a global scale, it is estimated that the food system is responsible for 27% of greenhouse gas emissions.
Yet, the production of meat, dairy products and all the crops needed to feed livestock already monopolise 80% of the Earth’s agricultural land.But going fully vegetarian doesn’t come easy to everyone.In research recently published in the journal, American and British scientists explain that “these results support a role for genetics in choosing a vegetarian diet and open the door to future studies aimed at further elucidating the physiologic pathways involved in vegetarianism”.
The researchers identified several genes as being associated with vegetarianism, including some involved in lipid metabolism and others involved in brain function. To reach these conclusions, the genetic data of 5,324 strict vegetarians – eating no fish, poultry or red meat – were compared with 329,455 meat-eating control subjects.
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