Work

Genetic Predispositions for Taste Preferences Associate With Hyperpalatable Food Intake and Metabolic Disease Risk

Year: 2026

Type: article

Abstract: Objectives: Hyperpalatable foods (HPFs)––high in sugar, salt, and fat and designed to maximize taste and reward––contribute disproportionately to obesity and type 2 diabetes (T2D) risk. Susceptibility to overconsume HPFs is highly variable and may be partially driven by inherited differences in taste preferences. Here, we evaluated whether genetic predispositions for sweet, salty, and fatty taste preferences predict HPF intake and contribute to HPF-associated metabolic disease risk.

Source: Current Developments in Nutrition

DOI: 10.1016/j.cdnut.2026.109205

Authors: Julie E Gervis, Kenneth E Westerman, Monica Mars, Sara J Cromer, Miriam S Udler, Joanne B Cole

Institutions: Massachusetts General Hospital, Wageningen University & Research, University of Colorado Anschutz

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $5,000