Taste & DNA: Genetic background of variation in human food and taste liking
The overarching aim of ‘Taste and DNA’ is to investigate the associations between liking of six taste modalities (sweet, salt, sour, bitter, umami, fat) and genetics and thereby be able to reveal some of the complex mechanisms underlying eating behavior.
In this project we are interested in understanding the relation between eating behaviors and health outcomes like obesity and diabetes.
One of the main drivers of eating behavior: taste preferences and liking. The liking of a taste is influenced by different factors such as culture and environment. Additionally, variations in our DNA play a role in liking of different tastes, like the sweet taste in honey melon and the bitterness in coffee.
To understand the relation between taste liking and variation in DNA, we are collecting information about the liking of different tastes from the Danish population for comparison with existing genetic data.
The Danish Diabetes Association has partly funded the research project.
Project Members
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