The relationship between single nucleotide polymorphisms in taste receptor genes, taste function and dietary intake in preschool-aged children and adults in the Guelph Family Health Study

How food tastes is an important criterion of selecting food, and the variability that exists between individuals in how they perceive taste is a significant contributor to poor dietary habits and obesity. Characterizing the variability in taste perception, and how that variability affects dietary choices and consumption, may enhance our understanding of obesity risk factors and potentially aid the development of customizable nutritional interventions. In this study by Chamoun et al. (2018), the authors investigated the relationship between 93 single nucleotide polymorphisms (SNPs) in sweet, fat, bitter, salt, sour, and umami taste receptors and psychophysical measures of taste in 44 participating families (60 children and 65 adults). The participants submitted saliva samples for genetic analysis, in addition to a three-day food record. Parents in the participating families were tested for suprathreshold sensitivity (ST) and taste preference (PR) for sweet, fat, salt, umami, and soura, and underwent a phenylthiocarbamide (PTC) taste status test. Children were investigated using a PR tests and a PTC taste status test. Analysis of data from SNPs showed that the rs713598 in the TAS2R38 bitter taste receptor gene and rs236514 in the KCNJ2 sour taste-associated gene were substantially linked to PTC ST and sour PR taste in parents, while the rs173135 in KCNJ2 and rs4790522 in the TRPV1 salt taste-associated gene were substantially linked to sour and salt taste PRs in children. Further trait analysis of PR and dietary nutritive constituents in children showed that rs9701796 in the TAS1R2 sweet taste receptor gene was linked to sweet PR and the percentage contribution of energy from added sugars in diet. The authors comment that their results demonstrate how bitter, sour, salt, and sweet taste’s observed genetic variability is linked to the perception of taste and may contribute to dietary patterns and choices. [NPID: Taste, genetics, diet, health, children, adults]

Year: 2018

Reference: Chamoun, E., Carroll, N. A., Duizer, L. M., Qi, W., Feng, Z., Darlington, G., Duncan, A. M., Haines, J., Ma, D., & Guelph Family Health Study (2018). The Relationship between Single Nucleotide Polymorphisms in Taste Receptor Genes, Taste Function and Dietary Intake in Preschool-Aged Children and Adults in the Guelph Family Health Study. Nutrients, 10(8), 990. https://doi.org/10.3390/nu10080990

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