苗淑華

Research says our DNA affects2 whether we prefer coffee or tea. Researchers studied how our DNA did this， and why we like some things more than others. The researchers said people who like bitter tastes are more likely to drink coffee. People who are more sensitive3 to the bitter taste of caffeine4 are more likely to prefer coffee. They were also more likely to drink more coffee than people who were not so sensitive to caffeine.

研究表明，我們的脫氧核糖核酸影響我們是喜歡咖啡還是茶。研究人員研究了我們的脫氧核糖核酸是如何做到這一點(diǎn)的，以及為什么我們更偏好某些東西。研究人員說，喜歡苦味的人更有可能多喝咖啡。對(duì)咖啡因的苦味更敏感的人更有可能選擇咖啡。他們也比那些對(duì)咖啡因不那么敏感的人更有可能去喝咖啡。

Researchers looked at data on more than 400，000 people. They also looked at the tastes of 1，757 twins and their brothers and sisters. They said other things can also affect our taste， like our environment， social factors or medicine. One researcher said， “Bitter taste...is shaped not only by [DNA]， but also environmental factors. Even though humans naturally dislike bitterness， we can learn to like or enjoy bitter-tasting food.”

研究人員查看了超過400000人的數(shù)據(jù)。他們還觀察了1757對(duì)雙胞胎和他們兄弟姐妹的口味。他們說其他的東西也會(huì)影響我們的口味，比如環(huán)境、社會(huì)因素或藥物。一位研究人員說：“苦味……不僅是因脫氧核糖核酸而形成的，還有環(huán)境的因素。即使人類天生不喜歡苦味，我們也可以學(xué)著喜歡或享受帶苦味的食物。”

1. DNA=deoxyribonucleic acid脫氧核糖核酸

2. affect [ ] vt. 影響；vi. 傾向；喜歡

3. sensitive [ ] adj. 敏感的；感覺的；易受影響的

4. caffeine [ ] n. [有化][藥]咖啡因；茶精（興奮劑）