How do Our Genes Shape the Way We Taste Food?
DOI:
https://doi.org/10.5281/zenodo.17432429Keywords:
Dietary behavior, nutrigenomics, personalized nutrition, taste genetics, taste receptor polymorphismsAbstract
Taste perception plays a major role in shaping food preferences, dietary patterns, and health outcomes. Genetic variation in taste receptor genes significantly influences how individuals perceive sweetness, bitterness, umami, saltiness, and fat. Polymorphisms in TAS1R2 and TAS1R3 affect sweet sensitivity, while TAS2R38 variants accounts for up to 70% of individual variation in bitter taste response to compounds such as PROP (6-n-Propylthiouracil) and PTC (Phenylthiocarbamide), particularly influencing acceptance of cruciferous vegetables. Similarly, TAS1R1 and TAS1R3 variants modify umami perception, CD36 polymorphisms alter fat sensitivity, and ENaC variation influences salt preference and hypertension risk. These genetic differences drive variability in nutrient intake and are linked with obesity, diabetes, cardiovascular disease, and certain cancers. The rise of nutrigenomics and personalized nutrition aims to use genetic information to guide dietary advice. By identifying taste-related genetic variants, nutritionists can tailor recommendations to individual preferences. Commercial platforms such as Nutrigenomix, 23andMe, and DNAfit have begun integrating taste-related genes (e.g., TAS2R38, TAS1R2, CD36) into their nutrition panels, helping users understand how their genetic makeup influences taste preferences and dietary choices.
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Copyright (c) 2025 Mukesh Kumari, Pragati Godara, Sadil Khan, Manisha, Ravindra Kumar Meena
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