Liverpool manager Jurgen Klopp insists they are in the Europa League to win it and they arrive in Linz “to compete, not to give opportunities”. On Thursday the Reds take on LASK as they return to a competition in which their last appearance was the 2016 final defeat to Sevilla in the German’s first season at the club. Since then Liverpool have won the Champions League and reached two other finals and lifted the Premier League, the Club World Cup, the FA Cup and Carabao Cup. As it stands the Europa League is the only major trophy Klopp has not won in his near-eight years at Anfield and he wants to add that missing silverware to his honour role. That means fans who were hoping to see exciting fringe talents like youngster Ben Doak, Harvey Elliott and new signing Ryan Gravenberch may have to wait for now. “We are here to compete, not to give opportunities,” he said. “My first year I thought the Europa League was a bit too much for us until we got to the final. We had to fly to Russia, played on a frozen pitch in Sion. “That was a different squad. We were not ready and we came through somehow. I don’t think we were exceptional until the quarter-final, semi-final. “It is a different time, a different team. We are better prepared. We enjoy it more to be here because we had no clue at that time what to expect. “We have to be motivated and we are excited to play in the Europa League. I didn’t watch the Champions League (this week), I didn’t miss the anthem.” None of the 2016 final squad remain at Anfield with Joe Gomez – who was 18 at the time but out injured – the only current player to have played in the Europa League for Liverpool. But while there have been significant alterations to the playing staff this summer the core of that trophy-winning band are still together and Klopp’s side are favourites to win the competition. However, captain Virgil van Dijk brushed off the expectations. “It’s a reflection of the world we live in at the moment, it’s from one extreme to the other,” he said. “We have to just stay calm and level-headed, there are so many games to play and twists and turns to happen. “We know we had a good start but there are so many things still we need to improve. We need to stay calm. “Everyone else from the outside world will say things but we should not worry and think about it.” Van Dijk has had to watch from the sidelines for the last two matches due to suspension but he has been impressed with the way his team-mates have gone about their business. And he is not the only one who has been heartened. Klopp added: “Virgil is right. He did not play now twice and you can see something is growing. “We were late (arriving in Linz) today and it wasn’t our fault and we were waiting around and you see they enjoy spending time with each other.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Next season I’ll be back – Emma Raducanu out for rest of year through injury Majority of Spain’s World Cup winners reach agreement to end boycott – CSD boss Van Dijk dunks and Zlatan shows off – Wednesday’s sporting social

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A person’s genetic makeup can play a role in determining whether they can stick to a strict vegetarian diet or not, according to a new study. The research, published on Wednesday in the journal PLOS One, may lead to further studies on personalised dietary recommendations and the production of meat substitutes. While a large fraction of people self-identify as mainly “vegetarians”, they also report eating fish, poultry and/or red meat, suggesting there may be environmental or biological constraints that override one’s desire to adhere to a vegetarian diet, said scientists, including those from Northwestern University in the US. “It seems there are more people who would like to be vegetarian than actually are, and we think it’s because there is something hard-wired here that people may be missing,” study co-author Nabeel Yaseen said. In the study, researchers compared UK Biobank genetic data from 5,324 strict vegetarians – consuming no fish, poultry or red meat – to 329,455 controls. Scientists found three genes linked with vegetarianism and another 31 genes that are potentially associated. Several of these genes, according to the study, are involved in lipid (fat) metabolism and/or brain function including two of the top three (NPC1 and RMC1). “My speculation is there may be lipid component(s) present in meat that some people need. And maybe people whose genetics favor vegetarianism are able to synthesize these components endogenously,” Dr Yaseen said. “However, at this time, this is mere speculation and much more work needs to be done to understand the physiology of vegetarianism,” he said. While vegetarianism is increasing in popularity, vegetarians remain a small minority of people worldwide, with 2.3 per cent of adults and 1.9 per cent of children in the UK identifying as vegetarian. Scientists believe the driving factor for food and drink preference is not just taste, but also how an individual’s body metabolises it. Citing an example, they said when trying alcohol for the first time, most people would not find it pleasurable for the first time, but develop a taste because of how alcohol is over time. “I think with meat, there’s something similar. Perhaps you have a certain component – I’m speculating a lipid component – that makes you need it and crave it,” Dr Yaseen said. “While religious and moral considerations certainly play a major role in the motivation to adopt a vegetarian diet, our data suggest that the ability to adhere to such a diet is constrained by genetics,” he said. Scientists hope future studies will lead to a better understanding of the physiologic differences between vegetarians and meat eaters. They said such an understanding would enable personalised dietary recommendations and to produce better meat substitutes. Read More Six healthy recipes that both you and your gut will love Father sparks debate for giving his son non-vegan food behind his wife’s back From leaf crisps to pudding, India’s ‘super food’ millet finds its way onto the G20 dinner menu

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