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Genetic variations in taste perception modify alcohol drinking behavior in Koreans
Jeong-Hwa Choi1, Jeonghee Lee1, Sarah Yang2
1Molecular Epidemiology Branch, Division of Cancer Epidemiology and Prevention, National Cancer Center, 323 Ilsan-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10408, South Korea.
Appetite
|February 25, 2017
Summary
Genetic variations in taste receptors influence alcohol consumption and beverage preferences. Specific gene variants are linked to drinking behavior, heavy drinking, and choices like rice wine or wine consumption in Koreans.
Area of Science:
- Genetics
- Neuroscience
- Behavioral Science
Background:
- Alcohol's sensory aspects impact drinking onset.
- Taste receptor gene variations may alter alcohol sensitivity and drinking behavior.
Purpose of the Study:
- Examine how genetic variants in taste receptors influence alcohol drinking behavior.
- Investigate the association between genetic variations and the choice of alcoholic beverages.
Main Methods:
- Analyzed 1829 Koreans for drinking status, consumption, and heavy drinking.
- Genotyped 21 genetic variations in bitterness, sweetness, umami, and fatty acid sensing receptors.
Main Results:
- Bitterness receptor (T2R) variants correlated with overall drinking behavior (e.g., TAS2R38 AVI haplotype).
- Sweet/umami receptor (T1R) variants linked to heavy drinking (e.g., TAS1R3 rs307355).
- Specific variants (TAS2R4, TAS2R5, TAS1R2) associated with rice wine and wine consumption preferences.
Conclusions:
- Multiple taste receptor gene variations significantly influence Korean drinking behavior.
- Genetic predispositions affect both the quantity of alcohol consumed and the preference for specific alcoholic beverages.
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