Document Detail

Genetics of Food Preferences: A First View from Silk Road Populations.
MedLine Citation:
PMID:  22888812     Owner:  NLM     Status:  Publisher    
Abstract  Food preferences are the main factor driving food intake and choice. There are good reasons to suspect some genetic influence on food acceptance, not least because genetic factors are implicated in a number of factors that are likely to be related to food choice. In addition, some food dislikes show themselves early in life, before there is any evidence for aversive experiences. Although taste has been widely studied in regards of pure tastes such as bitter or sweet perception, the relationship between taste-related genes and food preferences has seldom been explored. In this work we investigated relationship of 37 taste-related genes with food preferences. The study was carried out during a scientific expedition through Caucasus and Central Asia (Silk Road) analyzing more than 400 samples from 5 different countries. A food preference questionnaire was administered to each participant and a DNA sample was obtained. Other information, such as age, sex, life style and anthropometrical measures, were also collected. We found significant associations with variants of: (1) TAS1R3 gene and liking of Vodka (P= 1.6 × 10(-3) ), white wine (P= 4.0 × 10(-4) ) and lamb meat (P= 1.6 × 10(-3) ); (2) PCLB2 gene and preference for Hot Tea (P= 8.0 × 10(-4) ); (3) TPRV1 gene and beet liking (P= 3.8 × 10(-5) ); and (4) ITPR3 gene and liking of both lamb meat (5.8 × 10(-4) ) and sheep cheese (8.9×10(-4) ). These findings give a new insight on a better understanding, of genetic factors influencing food preferences which is critical to the development of effective dietary interventions, especially for people that may be genetically not predisposed for liking specific nutrients.
Nicola Pirastu; Antonietta Robino; Carmela Lanzara; Emmanouil Athanasakis; Laura Esposito; Beverly J Tepper; Paolo Gasparini
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-8-13
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-8-14     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Institute of Food Technologists®
Authors Lanzara and Athanazakis are with Inst. for Maternal and Child Health - IRCCS "Burlo Garofolo", Trieste, Italy. Authors Pirastu, Robino and Gasparini are with Inst. for Maternal and Child, Health - IRCCS "Burlo Garofolo", Univ. of Trieste, Trieste, Italy. Author Esposito is with C.B.M. Cluster for Biomedicine, Basovizza, Trieste, Italy. Author Tepper is with Dept. of Food Science, School of Environmental and Biological Sciences, Rutgers Univ., New Brunswick, NJ, U.S.A. Direct inquiries to author Pirastu (E-mail:
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Temperature-Dependent Kinetics Study of the Reactions of OH with C(2)H(5)I, n-C(3)H(7)I and iso-C(3)...
Next Document:  The association of self-efficacy and parent social support on physical activity in male and female a...