A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions

A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions

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 ge...

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Bibliographic Details
Main Authors: Antonietta Robino, Maria Pina Concas, Eulalia Catamo, Paolo Gasparini
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Nutrients
Subjects:
genetics
food preferences
heritability
candidate gene
GWAS
adiposity
polygenic risk score
Online Access:https://www.mdpi.com/2072-6643/11/8/1735
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spelling doaj-2be8890fb6e545c58ecd9311c080f1642020-11-24T21:23:59ZengMDPI AGNutrients2072-66432019-07-01118173510.3390/nu11081735nu11081735A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future DirectionsAntonietta Robino0Maria Pina Concas1Eulalia Catamo2Paolo Gasparini3Institute for Maternal and Child Health, IRCCS “Burlo Garofolo”, Via dell’Istria 65/1, 34137 Trieste, ItalyInstitute for Maternal and Child Health, IRCCS “Burlo Garofolo”, Via dell’Istria 65/1, 34137 Trieste, ItalyInstitute for Maternal and Child Health, IRCCS “Burlo Garofolo”, Via dell’Istria 65/1, 34137 Trieste, ItalyInstitute for Maternal and Child Health, IRCCS “Burlo Garofolo”, Via dell’Istria 65/1, 34137 Trieste, ItalyGenetic 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.https://www.mdpi.com/2072-6643/11/8/1735geneticsfood preferencesheritabilitycandidate geneGWASadipositypolygenic risk score
collection DOAJ
language English
format Article
sources DOAJ
author Antonietta Robino
Maria Pina Concas
Eulalia Catamo
Paolo Gasparini
spellingShingle Antonietta Robino
Maria Pina Concas
Eulalia Catamo
Paolo Gasparini
A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions
Nutrients
genetics
food preferences
heritability
candidate gene
GWAS
adiposity
polygenic risk score
author_facet Antonietta Robino
Maria Pina Concas
Eulalia Catamo
Paolo Gasparini
author_sort Antonietta Robino
title A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions
title_short A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions
title_full A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions
title_fullStr A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions
title_full_unstemmed A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions
title_sort brief review of genetic approaches to the study of food preferences: current knowledge and future directions
publisher MDPI AG
series Nutrients
issn 2072-6643
publishDate 2019-07-01
description 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.
topic genetics
food preferences
heritability
candidate gene
GWAS
adiposity
polygenic risk score
url https://www.mdpi.com/2072-6643/11/8/1735
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