Impact of TAS2R38 Gene and Taster Status on Adiposity and Dietary Behaviors

Impact of TAS2R38 Gene and Taster Status on Adiposity and Dietary Behaviors

Previous research has suggested that genetic variation in sensitivity towards bitterness may impact food preferences (diet) and susceptibility to certain diseases. The ability to taste bitterness has been theorized as an evolutionary advantage. Sensitivity to bitterness is thought to be influenced by a single nucleotide polymorphism (SNP) on the TAS2R38 taste receptor gene (rs713598), the number of fungiform papillae (taste buds). People can be categorized as nontasters, tasters, and supertasters based on the number of fungiform papillae which impacts their ability to taste bitterness. The aim of the current study is to examine whether the number of fungiform papillae, the TAS2R38 genotype, and one’s sensitivity to bitterness may be related to one’s dietary behaviors, and in turn, overall health. We hypothesized that because nontasters are less sensitive to tastes overall, and bitter specifically, they will demonstrate higher Body Mass Indices (BMI), Body Adiposity Indexes (BAI), larger waist circumferences, and consume more dietary fat than tasters and supertasters. Participants first completed a food inventory list over a one week period noting quantities and type of food consumed. Participants then came into the lab where we measured the number of fungiform papillae, their perceptions of bitterness of a PROP paper strip, the ability to taste fat in a dressing, BMI, and BAI. Participants also provided a saliva sample for gene allele testing and completed a Ten-Item Personality Inventory. Preliminary evidence suggests that dietary behavior is linked to genetic predispositions to tasting bitter substances. This information is beneficial in understanding how dietary behaviors, taste, and genetics are all connected, and will contribute to the growing notion of incorporating personalized medicinal approaches to one’s health.