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，我们的脱氧核糖核酸影响我们是喜欢咖啡还是茶。研究人员研究了我们的脱氧核糖核酸是如何做到这一点的，以及为什么我们更偏好某些东西。研究人员说，喜欢苦味的人更有可能多喝咖啡。对咖啡因的苦味更敏感的人更有可能选择咖啡。他们也比那些对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.”
　　研究人员查看了超过400000人的数据。他们还观察了1757对双胞胎和他们兄弟姐妹的口味。他们说其他的东西也会影响我们的口味，比如环境、社会因素或药物。一位研究人员说：“苦味……不仅是因脱氧核糖核酸而形成的，还有环境的因素。即使人类天生不喜欢苦味，我们也可以学着喜欢或享受带苦味的食物。”
　　1. DNA=deoxyribonucleic acid脫氧核糖核酸
　　2. affect [ ] vt. 影响；vi. 倾向；喜欢
　　3. sensitive [ ] adj. 敏感的；感觉的；易受影响的
　　4. caffeine [ ] n. [有化][药]咖啡因；茶精（兴奋剂）