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Sweet taste preference as a risk factor for alcohol dependence
H R Kranzler1, K A Sandstrom, J Van Kirk
1Alcohol Research Center, Department of Psychiatry, University of Connecticut School of Medicine, Farmington, CT 06030-2103, USA. kranzler@psychiatry.uchc.edu
The American Journal of Psychiatry
|May 1, 2001
Summary
This study found that a preference for sweet solutions is not a reliable marker for alcoholism risk in nonalcoholic individuals. Sweet preference in alcoholics may stem from chronic alcohol consumption rather than a predisposition.
Area of Science:
- Neuroscience
- Psychology
- Genetics
Background:
- Previous research indicates alcoholics exhibit a heightened preference for sweet solutions compared to control groups.
- This observation has led to the hypothesis that sweet preference could serve as an indicator for alcoholism risk.
Purpose of the Study:
- To investigate whether a preference for sweet solutions is a valid biological marker for increased risk of developing alcoholism.
- To test the hypothesis linking sweet preference to genetic predisposition for alcoholism.
Main Methods:
- 122 nonalcoholic participants (59 male) were recruited for the study.
- Participants were divided into two groups: 58 with a paternal history of alcoholism and 64 without.
- Subjects assessed the intensity and preference of various sucrose solution concentrations.
Main Results:
- Participants demonstrated accurate ability in rating the sweetness intensity of sucrose solutions.
- A consistent preference for a 0.42-M sucrose solution was observed across all participants, regardless of gender or paternal history of alcoholism.
Conclusions:
- The study failed to establish a correlation between sweet preference and alcoholism risk.
- The observed sweet preference in individuals with alcoholism may be attributed to chronic alcohol consumption or other associated lifestyle factors, rather than a predisposing genetic trait.