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Taste preferences and dietary characteristics during complementary feeding according to genetic polymorphisms

Renata O Neves1, Elma I S Magalhães2, Cátia R Ficagna1

  • 1Graduate Program in Child and Adolescent Health, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.

Nutrition (Burbank, Los Angeles County, Calif.)
|June 9, 2026
PubMed

Insights

Genetic variations in taste receptor genes influence infant food preferences and acceptance. This study links specific gene polymorphisms to preferences for sweet, sour, and umami tastes in early childhood.

Area of Science:

  • Genetics
  • Nutrition Science
  • Pediatrics

Background:

  • Early childhood taste preferences are crucial for dietary habits.
  • Genetic factors play a role in taste perception.
  • Understanding genetic influences on infant feeding is important for nutritional guidance.

Purpose of the Study:

  • To investigate the association between genetic polymorphisms in taste receptor genes and taste preferences in early childhood.
  • To analyze dietary characteristics in relation to these genetic variations.
  • To explore how genetic variations influence infant food acceptance.

Main Methods:

  • Secondary analysis of a randomized clinical trial involving infants from 5.5 months of age.
  • Data collection included the Food Preferences Questionnaire (FPQ) at 12 months and the Taste Acceptance Test (TAT) between 12 and 35 months.
  • Analysis of oral mucosa samples for polymorphisms in sweet and bitter taste receptor genes, using statistical tests like Pearson's chi-square and Kruskal-Wallis.

Main Results:

  • Exclusive breastfeeding duration showed associations with specific sweet taste receptor gene polymorphisms (TAS1R3, TAS1R2).
  • Genetic polymorphisms correlated with preferences for sour (TAS1R3) and umami (TAS2R16) tastes.
  • Bitter taste reactions were linked to sweet taste gene polymorphisms (TAS1R2, TAS1R3), while sour taste reactions were associated with bitter taste gene polymorphisms.

Conclusions:

  • Genetic polymorphisms in taste receptor genes are significantly associated with infant food acceptance and preferences.
  • These findings highlight the biological basis for variations in how infants perceive and accept different tastes.
  • Further longitudinal and experimental research is recommended to fully understand the underlying mechanisms.
Abstract

Keywords:
Complementary feedingFood preferencesGustatory perceptionRandomized clinical trialSingle-nucleotide polymorphism

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