(OR14-02-25) Exploring the Impact of Taste Preference-Related Genetic Variants on Dietary Patterns and Disease: A Phenome-Wide Association Study

Objectives: Taste preference-related genetic variants, including single nucleotide polymorphisms (SNPs), influence dietary behaviors by shaping nutrient and food intake patterns, thereby affecting disease susceptibility. This study investigated the associations between 32 SNPs linked to a preference for tastes and various phenotypes, including nutrient intake, food group consumption, and disease outcomes, in the Korean population.

Methods: Data from the Korean Genome and Epidemiology Study (KoGES) cohort, consisting of 8,840 participants, were utilized for this phenome-wide association study (PheWAS). Taste-related SNPs were selected by integrating findings from the GWAS catalog with KoGES genotype data, resulting in a final set of 32 SNPs related to taste preferences, including bitter, sweet, salty, sour, and oily. Phenotypic outcomes included nutrient intake, food group intake, and disease conditions. Multivariable regression models were applied with adjustments for age, sex, physical activity, pack-years of smoking, total alcohol intake, and socioeconomic factors.

Results: Significant associations were observed between taste preference-related SNPs and dietary behaviors. Consistent with previous findings, we identified 32 SNPs significantly related to taste preferences. Notably, the rs13182470 SNP, which was related to spicy taste preference (β:-0.022; 95% CI (confidence interval): -0.043, -0.001) revealed association with increased sodium intake (β:0.018; 95% CI: 0.001, 0.035) and higher risk of dyslipidemia (OR (odds ratio):1.105; 95% CI: 1.019, 1.199). Additionally, sweet taste preference-related (β:0.066; 95% CI: 0.044, 0.088) ALDH2 rs671 SNP was significantly associated with higher consumption of beverages and bread, as well as lower consumption of grains and vegetables.

Conclusions: This PheWAS highlights the complex interplay between genetic determinants of taste preference and dietary behaviors, emphasizing their role in shaping health outcomes. These findings provide a foundation for integrating taste genetics into precision nutrition approaches to address diet-related chronic diseases.

Funding Sources: This work was supported by the National Research Foundation of Korea(NRF) grant funded by the Korea government(MSIT)(RS-2024-00355637).