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Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16^1,2,3

¹ From the Departments of Food Technology (KK, AK, and HT) and Medical Genetics (LP and MP), University of Helsinki, Helsinki, Finland; the Folkhälsan Research Institute, Helsinki, Finland (MW); the Department of Molecular Medicine, National Public Health Institute, Helsinki, Finland (KK, AK, and MP); the Department of Neurology, Helsinki University Central Hospital, Helsinki, Finland (MK); the Finnish Genome Center and the Department of Clinical Chemistry, University of Helsinki, Helsinki, Finland (AP and MW); and the Broad Institute of MIT and Harvard, Boston, MA (LP and AP)

Background: Humans have an innate preference for sweet taste, but the degree of liking for sweet foods varies individually.

Objective: The proportion of inherited sweet taste preference was studied. A genome-wide linkage analysis was performed to locate the underlying genetic elements in the genome.

Design: A total of 146 subjects (32% men, 68% women) aged 18–78 y from 26 Finnish families evaluated the intensity and pleasantness of 3 suprathreshold solutions of sucrose (3.0%, 7.5%, and 18.75%) and plain water and the intensity of filter paper impregnated with 6-n-propylthiouracil (PROP). The subjects also reported the pleasantness and the use frequency of 5 sweet foods (chocolate, candy, ice cream, sweet desserts, and sweet pastry) and completed a food-behavior questionnaire that measured their craving for sweet foods.

Results: Of the chemosensory functions, the pleasantness rating of the strongest (18.75%) sucrose solution and the intensity rating of PROP yielded the highest heritability estimates (41% and 66%, respectively). The pleasantness and the use frequency of sweet foods (both variables calculated as a mean of ratings for 5 food items) and the craving for sweet foods showed significant heritability (40%, 50%, and 31%, respectively). A logarithm of odds score of 3.5 (P = 0.00003) was detected for use frequency of sweet foods on chromosome 16p11.2 (marker D16S753).

Conclusions: Sweet taste preferences are partly inherited. Chromosome 16p11.2 may harbor genetic variations that affect the consumption of sweet foods.

Key Words: Family study • food preferences • genetic linkage • heritability • human genetics • sweet taste

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