Official websites use. Share sensitive information only on official, secure websites. 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. Associations were determined via linear mixed-effects models, using false discovery rates and bootstrap resampling to determine statistical significance. Thirty-three taste-related SNPs 9 bitter, 19 sweet, 2 umami, 2 sour, 1 salt were identified and used to derive polygenic taste scores for bitter, sweet, umami, and sour.
Per additional allele for higher bitter perception, whole grain intakes were lower by 0. Taste-related genes for bitter and umami were differentially associated with food choices that may impact diet quality.
Hence, a benefit could be derived from leveraging knowledge of taste-related genes when developing personalized risk reduction dietary guidance.
Keywords: dietary intake, food groups, genetic risk scores, personalized nutrition, taste perception. Despite ongoing public health efforts to promote healthy dietary patterns through the dissemination of population-wide dietary guidelines, suboptimal diet quality remains the leading modifiable contributor to the elevated chronic disease rates today [ 1 , 2 ]. In light of this, emphasis has been shifting toward using more personalized approaches to improve diet quality and reduce chronic disease risk [ 3 ].
