A brief review of genetic approaches to the study of food preferences: Current knowledge and future directions

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Abstract

Genetic variation plays a crucial role in individual differences in food preferences which ultimately influence food selection and health. Our current understanding of this pathway has been informed through twin studies (to assess the heritability of food preferences), candidate gene studies, and genome-wide association studies (GWAS). However, most of this literature is mainly focused on genes previously identified as having taste or smell functions. New data suggests that genes not associated with taste or smell perception may be involved in food preferences and contribute to health outcomes. This review highlights these emerging findings and suggests a polygenic risk assessment approach to explore new relationships between food preferences and health risks.

Original languageEnglish
Article number1735
JournalNutrients
Volume11
Issue number8
DOIs
Publication statusPublished - Jan 1 2019

Keywords

  • Adiposity
  • Candidate gene
  • Food preferences
  • Genetics
  • GWAS
  • Heritability
  • Polygenic risk score

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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