Genetic Influences on Taste Perception and Preferences: Nutritional Implications.

Taste perception and preferences play a vital role in shaping dietary choices and overall nutritional health. A comprehensive review by Diószegi et al. (2019) explores the genetic factors influencing these traits and discusses their significant nutritional implications [1].

Q1: Why do some people taste foods differently than others?

Our sense of taste is partly controlled by our genes. The TAS2R and TAS1R gene families are especially important, TAS2R affects how we taste bitterness, while TAS1R affects how we sense sweetness and umami (savoury taste) [1]. Small genetic differences in these genes can make foods taste stronger, weaker, or different from how others experience them.

Q2: Why I dislike bitter foods?

The dislike of bitter foods often comes down to a gene called TAS2R38, which controls how we taste bitterness. Some people have a version of this gene that makes bitter flavours, like those in broccoli or certain vegetables, taste much stronger [2]. Because of this, they may avoid these foods and miss out on key nutrients like vitamins A, C, and K.

Q3: Why do some people love sweet foods more than others?

Variations in TAS1R2 and TAS1R3 genes can make people more or less sensitive to sweet or savoury tastes [3]. Those who experience less sweetness may prefer stronger sweet flavours or eat more sugary foods, while others may find the same foods too sweet.

Q4: Can genes affect my diet?

Yes. People who are very sensitive to bitter tastes may eat fewer vegetables, which are rich in vitamins, minerals, and fibre [4]. Over time, this can lead to nutrient gaps and poorer health. On the other hand, a strong preference for sweet or fatty foods often linked to genetics can lead to eating patterns that raise the risk of obesity, diabetes, and heart disease [5].

Q5: Can understanding my genes help me eat better?

Absolutely. Knowing how your genes affect your taste preferences can help create personalised nutrition plans that fit your natural likes and dislikes [1]. For example, if you dislike bitter vegetables, a dietitian can suggest gentler-tasting options or different cooking methods to make them more enjoyable.

Q6: Will future diets be based on our genes?

That’s the goal. As research continues, combining genetic testing with nutrition science could help design more accurate and enjoyable diet plans [1]. These personalised approaches can improve eating habits, boost nutrient intake, and make healthy eating easier to maintain.

Q7: Should researchers study taste genes in different populations?

Yes. It’s important to explore how genetic factors, taste perception, and eating habits interact across diverse populations. This will help refine dietary guidelines and create targeted interventions for different cultural and genetic backgrounds [1].

Q8: Why is studying taste genes important for public health?

Understanding how genes shape taste can help healthcare professionals create better, more tailored dietary advice [1]. It also helps researchers design nutrition programs that work for different populations and cultural food preferences around the world.

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, et al. 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. 2023;15(10):2415. https://doi.org/10.3390/nu15102415

3. Farinella R, Erbi I, Bedini A, et al. Polymorphic Variants in Sweet and Umami Taste Receptor Genes and Birthweight. Sci Rep. 2021;11(1):4971. https://doi.org/10.1038/s41598-021-84491-4

4. Liem DG, Russell CG. The Influence of Taste Liking on the Consumption of Nutrient-Rich and Nutrient-Poor Foods. Front Nutr. 2019;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.