Study reveals the significant impact of genetic variations on adult dietary preferences, highlighting the complex interplay between genetics and food choices.
By Pooja Toshniwal PahariaFeb 13 2024Reviewed by Susha Cheriyedath, M.Sc. In a recent study published in the journal BMC Nutrition, researchers evaluated the relationship between genetic variations and food choices.
Sweet, fatty, salty, spicy, and high-protein food items are among the most popular food preferences, varying by age and sex. Genetics has altered our understanding of variances at an individual level in human behavior, allowing researchers to undertake large-scale genetic association studies. Recent genetic developments have offered a more comprehensive understanding of the influence of genetics on dietary choices.
The researchers analyzed human studies of adults, incorporating food choices and genotypes. They excluded studies solely assessing taste preferences using salt solutions, glucose, or alcoholic beverages instead of food and those evaluating food consumption without referencing dietary preferences. They also excluded studies evaluating the association between heredity factors and food choices without assessing specific genes.
Related StoriesMost studies used food frequency questionnaires or 24-hour dietary recalls to assess food preferences. The team found a significant association between taste receptor 2 member 38 variations and sweet and bitter taste preferences. They also found significant correlations between the 5-hydroxytryptamine receptor 2A gene T102C polymorphism and protein consumption and between rs1761667 and fat preferences.
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