Genetic Influences on Individual Variations in Food Perception, Related Behaviors and Health Outcomes

Individual differences in food perception affect food liking and intake with consequences for health. Genetic polymorphisms of taste receptors can explain part of these variations, therefore unraveling taste genetics will not only deepen knowledge in the taste sensing system but possible allow forecasting of new personalized strategies for promoting healthy eating behaviors, preventing the onset of chronic diseases. Moreover, an increasing body of evidence supports the role of genetics in the expression of food preference, dietary patterns and health outcomes through mechanisms far beyond the food peripheral receptor systems. These include appetite circuits, nutrient-related metabolism events, and food reward response systems. This chapter aims to summarizes the extant data on associations between genetic polymorphisms and food perceptions, mainly from gene candidate studies. Fundamental tastes (bitter, sweet, salt, umami and sour), the new fat taste and somatosensations (astringency and pungency) are considered. Food preferences, intake and health related outcomes, are considered as phenotypic trait expressions of the genetic influences on taste/somatosensation perception. Furthermore, results from genome-wide association and family studies on the genetic contributions to the expression of food-related complex traits are discussed considering selected case studies.