Genetic Preference for Sweet Taste in Mothers Associates with Mother-Child Preference and Intake

Abstract

Taste perception is a well-documented driving force in food selection, with variations in, e.g., taste receptor encoding and glucose transporter genes conferring differences in taste sensitivity and food intake. We explored the impact of maternal innate driving forces on sweet taste preference and intake and assessed whether their children differed in their intake of sweet foods or traits related to sweet intake. A total of 133 single nucleotide polymorphisms (SNPs) in genes reported to associate with eating preferences were sequenced from saliva-DNA from 187 mother-and-child pairs. Preference and intake of sweet-, bitter-, sour-, and umami-tasting foods were estimated from questionnaires. A total of 32 SNP variants associated with a preference for sweet taste or intake at a p-value < 0.05 in additive, dominant major, or dominant minor allele models, with two passing corrections for multiple testing (q < 0.05). These were rs7513755 in the TAS1R2 gene and rs34162196 in the OR10G3 gene. Having the T allele of rs34162196 was associated with higher sweet intake in mothers and their children, along with a higher BMI in mothers. Having the G allele of rs7513755 was associated with a higher preference for sweets in the mothers. The rs34162196 might be a candidate for a genetic score for sweet intake to complement self-reported intakes.

Exploring the Possible Impact of Oral Nutritional Supplements on Children’s Oral Health: An In Vitro Investigation

“…This study used anonymized samples of whole and parotid saliva collected in a previous study and stored at −80 °C. Whole saliva from healthy children aged 0–5 years was collected for up to two minutes using a suction device attached to slight vacuum from the dental unit, according to the procedure described elsewhere [ 27 ], and then pooled. Parotid saliva from one healthy adult was collected using Lashley cups placed over the parotid orifices and during saliva flow stimulation, with acid taste as described elsewhere [ 28 ].…”