A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health

While food preferences and dietary habits are heavily influenced by taste perception, Chamoun et al. (2018) point out that characterization of taste preferences based on genetic variation is rising. Taste biology and genetics may lead the way to novel strategies and thereby the reduction/prevention of chronic diseases. This review focuses on single nucleotide polymorphisms (SNPs), which are specific genetic variations that, if occur in taste receptors, have been associated with the way in which fat, sweet, bitter, umami, and salt tastes are experienced. Also discussed are how these SNPs contribute to food preferences and chronic disease/health. The authors highlight the growing evidence that suggests that the role of genetics in taste perception may be more important and influential in children than adults due to the significant differences in cultural knowledge and awareness. [NPID: perception, taste perception, genetic variation, chronic disease, nucleotide polymorphisms, preferences, cultural factors, cultural influences]

Year: 2018

Reference: Chamoun, E., Mutch, D. M., Allen-Vercoe, E., Buchholz, A. C., Duncan, A. M., Spriet, L. L., Haines, J., Ma, D., & Guelph Family Health Study (2018). A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health. Critical reviews in food science and nutrition, 58(2), 194–207. https://doi.org/10.1080/10408398.2016.1152229

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