Presentation Details
| Genetic Variation in Sweet Liking is Amplified by Real-World Food Contexts May M.Cheung1, Janel Clovis1, Danielle R.Reed2, Cailu Lin2, Amy Huang2, Liang-Dar Hwang3. 1City University of New York, Brooklyn College, Brooklyn, NY, USA.2Monell Chemical Senses Center, Philadelphia, PA, USA.3The University of Queensland, St.Lucia, Australia |
Abstract
Individual differences in sweet liking are heritable and are influenced by genetic variation. While many single nucleotide polymorphisms (SNPs) have been associated with sweet taste perception, liking/preference, and intake, heterogeneity in the measurement of sweet-related traits makes it difficult to fully understand which aspect of sweetness these SNPs influence. In a preliminary analysis of an ongoing study, we tested the associations between 204 previously identified sweet-related SNPs and three phenotypes: sweet liking assessed using taste tests; sweet food and beverage liking assessed using a questionnaire; and added sugars intake assessed using a food frequency questionnaire. Analyses were conducted in 295 individuals of African (n = 165) and East Asian (n = 130) descent. After adjusting for age and sex as covariates and correcting for multiple comparisons using the false discovery rate (FDR), 37 SNPs were associated with sweet food and beverage liking, 58 with added sugars intake, whereas none were associated with sweet taste liking. Several SNPs located in TAS1R2 (rs12033832, rs7534618) and TAS1R3 (rs307355, rs35744813) were associated with both sweet food and beverage liking and added sugars intake (FDR-adjusted p <0.05). These findings suggest that genetic effects on sweet liking are more detectable when sugar is experienced in an appropriate context (i.e., foods or beverages) rather than in isolated taste tests using sugar solutions. In the future, we aim to test these associations separately in individuals of African and East Asian descent to assess whether these associations are ancestry-specific as a step towards offering more precise nutrition advice based on individual taste preferences.
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