Taste perception and preferences play a vital role in shaping dietary choices and overall nutritional health. A comprehensive review by Diószegi et al. (2019) delves into the genetic factors that influence these aspects and discusses their significant nutritional implications.
Taste perception is a complex trait shaped by various genetic factors. The review highlights the importance of the TAS2R and TAS1R gene families. TAS2R genes encode bitter taste receptors, while TAS1R genes are responsible for sweet and umami tastes (1). Variations in these genes can significantly impact how individuals perceive different taste stimuli, influencing their food preferences.
For instance, the TAS2R38 gene is known for its role in the perception of bitterness. Different genetic variants of this gene can make bitter compounds such as phenylthiocarbamide (PTC) either more or less intense (2). Individuals with certain genotypes may find PTC exceedingly bitter, which can lead them to avoid bitter-tasting foods like cruciferous vegetables. This aversion to bitter flavours might affect their intake of vegetables, potentially leading to lower consumption of important nutrients like vitamins A, C, and K.
Similarly, TAS1R gene variants influence the perception of sweetness and umami. Research has shown that individuals with different TAS1R2 and TAS1R3 genotypes may experience varying levels of sweetness or umami intensity (3). This can affect their preference for sweet or savoury foods, impacting their overall diet and nutritional balance.
Genetic differences in taste perception have profound implications for dietary habits and nutritional health. Individuals who are more sensitive to bitter tastes may avoid foods that are rich in essential nutrients. For example, a heightened sensitivity to bitter flavours can lead to a reduced intake of vegetables, which are critical sources of vitamins, minerals, and dietary fibre (4). This avoidance can potentially contribute to deficiencies and poor health outcomes if not addressed through alternative dietary strategies.
Conversely, a preference for sweet or high-fat foods, often influenced by genetic predispositions, can lead to unhealthy eating patterns. Increased consumption of sugary and fatty foods is associated with a higher risk of developing metabolic disorders such as obesity, diabetes, and cardiovascular diseases (5). Understanding these genetic influences allows for the development of personalised dietary recommendations that cater to individual taste preferences while promoting healthier eating habits.
To optimise dietary interventions and recommendations, future research should focus on integrating genetic information with dietary assessments. Advances in genomics and nutrition science will enable the development of more personalised nutrition strategies based on an individual’s genetic profile. Such personalised approaches can enhance dietary adherence and improve overall health outcomes by addressing specific taste preferences and potential aversions (1).
Moreover, research should aim to explore the interactions between genetic factors, taste perception, and dietary behaviours across diverse populations. This will help in refining dietary guidelines and developing targeted interventions that cater to different genetic backgrounds and cultural contexts (1). By incorporating genetic insights into dietary planning, healthcare professionals can offer more effective and tailored nutritional advice.
The genetic basis of taste perception and preferences is a crucial factor in shaping dietary choices and nutritional health. By understanding how genetic variations influence taste and food preferences, healthcare professionals can create personalised dietary recommendations that better align with individual needs. Integrating genetic information into dietary planning holds the potential to enhance dietary adherence, optimise nutrient intake, and ultimately improve overall health.
References.
1. Diószegi J, Llanaj E, Ádány R. Genetic Background of Taste Perception, Taste Preferences, and Its Nutritional Implications: A Systematic Review. Front Genet. 2019;10:1272. doi:10.3389/fgene.2019.01272. PMCID: PMC6930899. PMID: 31921309.
2. Aoki, K., Mori, K., Iijima, S., Sakon, M., Matsuura, N., Kobayashi, T., Takanashi, M., Yoshimura, T., Mori, N., & Katayama, T. (2023). Association between Genetic Variation in the TAS2R38 Bitter Taste Receptor and Propylthiouracil Bitter Taste Thresholds among Adults Living in Japan Using the Modified 2AFC Procedure with the Quest Method. Nutrients, 15(10), 2415. https://doi.org/10.3390/nu15102415
3. Farinella, R., Erbi, I., Bedini, A., Donato, S., Gentiluomo, M., Angelucci, C., Lupetti, A., Cuttano, A., Moscuzza, F., Tuoni, C., Rizzato, C., Ciantelli, M., & Campa, D. (2021). Polymorphic variants in Sweet and Umami taste receptor genes and birthweight. Scientific reports, 11(1), 4971. https://doi.org/10.1038/s41598-021-84491-4
4. Liem, D. G., & Russell, C. G. (2019). The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods. Frontiers in nutrition, 6, 174. https://doi.org/10.3389/fnut.2019.00174
5. Lichtenstein AH, Appel LJ, Brands M, et al. Diet and lifestyle recommendations revision 2006: a scientific statement from the American Heart Association Nutrition Committee. Circulation. 2006;114(1):82-96. doi:10.1161/CIRCULATIONAHA.106.176158.
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