Scientists have recorded genetic changes after giving up meat

A few weeks without meat, fish, eggs, and dairy products can noticeably alter metabolism at the gene level. This follows from a study published in the journal Nature Communications.

Experts analyzed the data of 200 healthy residents of the Greek region of Thessaloniki, who for religious reasons 180-200 days a year refuse animal products. For comparison, another 211 people from the same region who do not comply with such restrictions were involved.

The analysis showed that the rejection of animal products is accompanied by changes in the work of genes and metabolism. The scientists paid special attention to the FGF21 protein, which is involved in regulating energy metabolism.

In some participants, a certain gene variant was accompanied by signs of so-called browning of adipose tissue, when white fat cells begin to partially acquire the properties of brown fat, which consumes energy more actively.

The researchers also recorded changes in the activity of the LBR gene involved in cholesterol synthesis. Scientists suggest that this may be a compensatory reaction: when the body receives less cholesterol from food, it changes its own production processes.

The authors emphasize that the study does not prove direct protection against obesity, but it does show a close relationship between nutrition, genetics, and metabolism.

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