Bitter- and Umami-Related Genes are Differentially Associated with Food Group Intakes: the Framingham Heart Study.

ABSTRACT:

Background

As suboptimal diet quality remains the leading modifiable contributor to chronic disease risk, it is important to better understand the individual-level drivers of food choices. Recently, a genetic component of food choices was proposed based on variants (SNPs) in genes related to taste perception (taste-related SNPs).

Objectives

This study aimed to determine the cumulative contribution of taste-related SNPs for basic tastes (bitter, sweet, umami, salt, and sour), summarized as "polygenic taste scores," to food group intakes among adults.

Methods

Cross-sectional analyses were performed on 6230 Framingham Heart Study participants (mean age ± SD: 50 ± 14 y; 54% female). Polygenic taste scores were derived for tastes with ≥2 related SNPs identified in prior ge

SUBMITTER: Gervis JE 

PROVIDER: S-EPMC10196583 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature