Individual Taste Preferences Research Articles

Perceived barriers and enablers for consuming a diverse diet in women residing in resource-poor communities in Cape Town, South Africa: a qualitative study

Background: Several studies have shown that South Africans consume a diet low in variety. Objective: To explore the barriers and enablers for consuming a diverse diet in resource-poor communities around Cape Town. Design: A qualitative study design was used. Data were collected from focus-group discussions (FGDs) conducted in Afrikaans, IsiXhosa, and English, using a semi-structured guide. Setting: Twelve community sites in Cape Town, South Africa. Subjects: Study participants were 24 Black and 21 Mixed-ancestry women (n = 45) with a mean age of 49.7 ± 7.8 years. Results: Fourteen FGDs were conducted with an average of three participants per FGD. Six themes were identified from the FGDs, which included nutrition knowledge, perceptions of dietary diversity and its impact on health, individual factors, and social, physical environment, and societal influences on food choices. Perceived barriers to consuming a diverse diet included financial constraints, high food prices, and family taste preferences. Perceived enablers identified were individual taste preferences, access to food stores, community food aid, and food-store specials. Proposed facilitators to achieving a diverse diet included budgeting, income-generation activities, lowering food prices, and increasing community food aid. Conclusions: The findings of this study suggest that financial constraints, high food prices, and social factors limit the ability of women from resource-poor communities to consume a diverse diet and make healthy food choices. Public health interventions aimed at promoting healthier food choices and reducing diet-related diseases should address financial barriers and the cost of food.

EFFECTS OF CONSUMERS’ SENSORY ATTRIBUTES ON THEIR WILLINGNESS TO PAY AND THE OPTIMUM PRICE FOR ICED COFFEE DRINKS

The growing competition among coffee shops demands effective strategies, including the development of optimal pricing. An optimal pricing strategy must account for both changes in coffee ingredients and consumers' willingness to pay (WTP). This study investigated the factors influencing consumers' WTP and determined optimal prices through sensory evaluations of iced coffee. This study explored how demographic factors and sensory characteristics affect consumer WTP. This study involved direct consumer tastings, where participants provided subjective ratings of iced coffee and indicated their WTP. The coffee samples included variations in milk (white and black coffee) and sugar content (granulated sugar, palm sugar, and no sugar). To measure WTP, the Becker-DeGroot-Marschak (BDM) mechanism was employed, while a demand function was used to determine the optimal price. Stepwise backward logistic regression further analyzed the factors affecting WTP. The factors influencing willingness to pay were further analyzed using stepwise backward logistic regression. The findings reveal that optimal pricing varies, with iced coffee that includes both granulated sugar and milk commanding the highest WTP. Consumer WTP is significantly influenced by factors such as gender, frequency of coffee consumption, and individual taste preferences. There was a marked difference in WTP based on the amount of milk and sugar added, with coffee variations containing both granulated sugar and milk achieving the highest WTP. These results can serve as a valuable reference for coffee shops, helping them to determine the ideal product composition and pricing strategies to maximize revenue.

Food Neophobia in Children Aged 1-6 Years-Between Disorder and Autonomy: Assessment of Food Preferences and Eating Patterns.

Food neophobia, defined as fear or aversion to eating new or unfamiliar foods, is a significant challenge, especially in the context of preschool children. In the scientific literature, this phenomenon is often described as a natural developmental stage, but its severity and impact on preferences and eating patterns still raise many questions. The purpose of the present study was to assess the prevalence of food neophobia in children aged 1 to 6 years and to analyze its relationship with eating habits, preferences, and eating patterns. The study was conducted using a proprietary questionnaire and validated research tools such as the Child Feeding Scale (MCH-FS) and Food Neophobia Scale (FNS). The study included 345 children, of whom 59.1% were observed to be at significant risk for food neophobia. The results of the study suggest that food neophobia is not a common phenomenon in children aged 1-2 years but becomes more pronounced later in childhood. Another important finding was that food neophobia shows a stronger association with established eating patterns than with individual taste preferences. Considering these results, this phenomenon should be considered not only as a natural part of child development, but also as a potential indicator of eating disorders that may require intervention. These findings underscore the need for further research that could deepen the understanding of the mechanisms governing food neophobia and its long-term consequences for child health.

Taking pleasure in distinction: Unlocking specialty coffee preference

Specialty coffee, comprising a tenth of the global coffee trade, is distinguished by its strict quality requirements and traceable origins. The diverse flavor profiles of specialty coffee raise demands on providers to serve individual taste preferences. Prior research has not sufficiently explored how to predict customer preferences for specific flavor profiles or how these preferences influence behavioral intentions such as revisiting or recommending a café. This study hypothesized that customer involvement, the extrinsic factors of coffee experience, and culinary risk-taking would predict flavor preference, which would in turn affect behavioral intentions. In an experiment involving 47 participants, individuals tasted and evaluated two espresso flavor profiles in a counterbalanced order. Results showed that taking pleasure in buying coffee, an aspect of involvement, significantly predicted preference for a distinctly acidic single-origin flavor profile over a more conventional blend. However, factors such as interest in involvement, sensory and service quality aspects of the café experience, and culinary risk-taking in coffee consumption were not significant predictors of coffee preference. Furthermore, there was no significant relationship between coffee preference and the intention to revisit or recommend the establishment, though individual evaluations of each coffee were predictive of these behavioral intentions. These results refine the existing theory linking specialty coffee consumption and consumer behavior, particularly highlighting the role of acidity in flavor preferences. They also confirm the link between the sensory experience of tasting specialty coffee and subsequent behavioral intentions, applicable across diverse flavor profiles.

Taste Abnormalities Emerging during Anti-Myeloma Therapies Including GPRC5D x CD3 Bispecific Antibody Talquetamab

Background: Dysgeusia is a common, yet underexamined side-effect of anti-tumor therapy. In multiple myeloma (MM) it has received more attention recently with the introduction of talquetamab, a bispecific T-cell engaging antibody targeting GPRC5D. Although GPRC5D expression is mainly restricted to plasma cells, cornified tissues including some cells in the oral cavity also express GPRC5D. This expression could be associated with changes in taste perception in patients undergoing therapy with talquetamab. Abnormalities in taste perception can negatively affect patients' quality of life and nutritional status, and in some cases may even require treatment interruption with a potential negative impact on outcome. Our objective was to determine the quality and severity of dysgeusia and its impact on quality of life in MM patients treated with talquetamab. To take our findings into perspective, we compared these results to patients who received high-dose melphalan, a treatment which goes along with taste abnormalities frequently (positive controls) as well as with BCMA targeting bispecific antibodies for which taste abnormalities have not been reported thus far (negative controls). Methods: We used a validated diagnostic instrument, “Taste-Strips”, to objectively assess gustatory performance in all five qualities of taste (sour, sweet, bitter, salty and umami). Further, we used a validated diagnostic instrument, “Sniffin' Sticks Identification Test 16”, to identify possible changes in olfactory perception. In addition, we used a questionnaire to document subjectively perceived changes in taste perception, oropharyngeal symptoms, nutritional status, individual diet-related symptoms, therapy compliance and quality of life. Results: We enrolled 55 patients with MM in our study. Seven (13%) patients were treated with a GPRC5D bispecific. Twenty-one (38%) patients received a BCMA bispecific and 27 (49%) patients received melphalan. All patients receiving a GPRC5D bispecific responded to treatment but also reported a significantly impaired overall taste sensation. They were significantly more likely to report loss of appetite ( P<0.01; Fisher test), loss of bodyweight (GPRC5D bispecifics: -4.3kg (SD4.6); BCMA bispecifics: -0.3kg (SD2.0); melphalan: -2.8kg (SD2.8)) and dry mouth ( P<0.01; Fisher test). Futhermore, patients receiving a GPRC5D bispecific reported a severe to very severe subjectively perceived level of impairment in quality of life due to subjectively perceived changes in gustatory perception of sweet, bitter, umami, and salty flavors (in descending order; P<0.01; Fisher test) and dry mouth ( P<0.01; Fisher test) than patients receiving BCMA bispecifics or melphalan. Forty-eight% of patients on BCMA bispecifics and 59% of patients on melphalan reported some level of dysguesia, which was objectified by “Taste-strips”-testing, highlighting the overall underreported frequency of this side effect. Of note, melphalan patients reported nausea and vomiting significantly more frequently than the other groups ( P<0.01; Fisher test). Objective olfactory testing did not show significant differences in olfactory perception between patients who received GPRC5D bispecifics, BCMA bispecifics or melphalan. Conclusion: Our results demonstrate the importance of monitoring taste perception and quality of life changes caused by cancer therapies. The frequency of dysgeusia is underreported in MM patients receiving BCMA bispecifics and melphalan therapy. For optimal nutritional management, hospitals should consider patients' individual taste preferences.

Diet, Supplementation and Nutritional Habits of Climbers in High Mountain Conditions.

Appropriate nutritional preparation for a high-mountain expedition can contribute to the prevention of nutritional deficiencies affecting the deterioration of health and performance. The aim of the study was to analyze the dietary habits, supplementation and nutritional value of diets of high mountain climbers. The study group consisted of 28 men (average age 33.12 ± 5.96 years), taking part in summer mountaineering expeditions at an altitude above 3000 m above sea level, lasting at least 3 weeks. Food groups consumed with low frequency during the expedition include vegetables, fruits, eggs, milk and milk products, butter and cream, fish and meat. The energy demand of the study participants was 4559.5 ± 425 kcal, and the energy supply was 2776.8 ± 878 kcal. The participants provided 79.6 ± 18.5 g of protein (1.1 ± 0.3 g protein/kg bw), 374.0 ± 164.5 g of carbohydrates (5.3 ± 2.5 g/kg bw) and 110.7 ± 31.7 g of fat (1.6 ± 0.5 g/kg bw) in the diet. The climbers' diet was low in calories, the protein supply was too low, and the fat supply was too high. There is a need to develop nutritional and supplementation recommendations that would serve as guidelines for climbers, improving their well-being and exercise capacity in severe high-mountain conditions, which would take their individual taste preferences into account.

Electrification of mountainous rural areas and development: A case study of Eastern Pamirs

The present study investigates the nexus between electrification of the mountainous rural areas and selected indicators of socioeconomic development, such as household income, learning hours, and fuel choices in cooking behavior. The empirical investigation is based on the field survey in the recently electrified Yapshor and non-electrified Deh villages of the Rushan district of the Gorno-Badakhshan Autonomous Region of Tajikistan. The study reveals a strong positive impact of electrification of these villages on the level of household income and daily learning hours of school-age children. Getting electricity access leads to a 34–48% increase in household income and to 71–95 min of additional daily learning hours for school-age children. Furthermore, electricity access also strongly contributes to the substitution of firewood, coal, or animal manure with clean electricity for cooking. Due to individual taste preferences there is, however, still a substantial percentage of village dwellers who have not shifted to clean electricity for cooking.

Chili pepper preference development and its impact on dietary intake: A narrative review.

A preference for chili pepper can be an acquired taste. The contrast between a chili lover and a hater illustrates the complexities involved in forming an appreciation for food that evokes a fiery pain sensation. This narrative review aims to understand the factors behind chili pepper preference formation across the life course and how individual chili pepper preferences can impact eating behaviors and dietary intake. This review was conducted using three databases, yielding 38 included articles. Results suggest five determinants of chili pepper preferences: culture, exposure, gender, genetics, and personality. Collective findings indicate that the strongest influences on preference acquisition include the individual environment from childhood to adulthood and repeated exposure to spicy flavors. With frequent exposure to spicy food, the perceived burn becomes less intense. Culture also influences exposure to chili peppers, with the highest consumption patterns seen within Mexico and some Asia countries. Additionally, males reported having a stronger preference for spicy foods than females. Twin studies illustrated that genetics influenced spicy taste preferences, underscoring the complexity of developing individual taste preferences. As for the impact of capsaicin-containing food on individual eating behaviors and dietary behaviors, appetite effects depend on the dose of capsaicin consumed, but three studies found a change in sensory desires for sweet and fatty foods after finishing a capsaicin-containing dish. Inconsistent results were reported for chili pepper's effects on hunger and satiety after consumption, but changes in specific food desires were observed. The impact of chili pepper on appetite and calories consumed was inconsistent, but the greater amount of capsaicin ingested, the greater the effect. Capsaicin's potential to be used for weight control needs to be further reviewed. In conclusion, evidence suggests that chili pepper preferences may be linked to innate and environmental aspects such as an individual's culture, gender, and genetics. Extrinsic factors like repeated exposure may increase the liking for spicy foods.

Implementation of Key Technologies for a Healthy Food Culture Recommendation System Using Internet of Things

With the development of catering culture, the types of diets are changing with each passing day. The types of food are becoming more and more abundant, and the concept of healthy eating has become more and more prominent in people’s thinking. The development of Internet of Things technology enables people to live a variety of information in the network, and the amount of information increases sharply. With the development of the Internet of Things, the number of online recipes has increased significantly, and a number of choices are now available to people to find suitable recipes. It is still troublesome for people to select the menu of three meals on daily basis. In recent years, many people have long-term unhealthy eating habits, which has greatly increased the incidence of some diseases. Therefore, a balanced diet is very important for good health. This paper builds a fusion of healthy eating culture with the help of Internet of Things, deep learning, and other related technologies. A more practical healthy diet recommendation system is built, which aims to help people find diet recipes that conform to their personal eating preferences and habits and their health status. Experimental results show that the healthy food culture recommendation system constructed in this paper can more accurately recommend suitable healthy food recipes for individuals and promote people’s health. And the launched recipes can ensure nutrition and meet individual taste preferences, which has great practical significance.

A prospective study of dysgeusia and related symptoms in patients with multiple myeloma after autologous hematopoietic cell transplantation.

Dysgeusia is a common but understudied complication in patients undergoing autologous hematopoietic cell transplantation (auto-HCT). We assessed the feasibility of using chemical gustometry (CG) to measure dysgeusia and explored its associations with symptom burden, nutrition, chemotherapy pharmacokinetics (PK), and the oral microbiome. We conducted a single-center, prospective feasibility study (NCT03276481) of patients with multiple myeloma undergoing auto-HCT. CG was performed longitudinally testing five flavors (sweet, sour, salty, bitter, umami) to calculate a total taste score (maximum score, 30). We measured caloric intake and patient-reported symptoms, assessing their correlation with oral microbiota composition and salivary and blood melphalan PK exposure. Among all 45 patients, 39 (87%) completed at least four (>60%) and 22 (49%) completed all six CG assessments. Median total CG scores remained stable over time but were lowest at day +7 (27, range 24-30) with recovery by day +100. Symptom burden was highest by day +10 (area under the curve, 2.9; range, 1.0-4.6) corresponding with the lowest median overall caloric intake (1624 kcal; range, 1345-2267). Higher serum/salivary melphalan levels correlated with higher patient-reported dysgeusia and lower caloric intake. Oral microbiota α-diversity was stable early and increased slightly by day +100. Assessment of dysgeusia by CG is feasible after auto-HCT. Most dysgeusia, symptom burden, and lowest caloric intake occurred during the blood count nadir. Higher melphalan concentrations correlated with more dysgeusia and poorer caloric intake. Future studies will aim to modulate melphalan exposure by PK-targeted dosing and characterize patient taste preferences to personalize diets for improved nutritional intake. Taste changes after cancer treatments are very common. We used chemical gustometry (taste testing) to study taste changes and to better understand why patients with multiple myeloma experience this symptom after autologous hematopoietic cell transplantation. We found that taste testing was feasible, taste changes peaked when blood counts were lowest, and most patients recovered their taste by 100 days after transplantation. Taste changes correlated with lower food intake and with higher levels of chemotherapy in the body. Future work will focus on using personalized chemotherapy doses to reduce taste changes and to match patients' individual taste preferences with their diets.

Goat’s milk-based formula when choosing artificial feeding for a newborn and a first-year baby

Mother’s milk is the most suitable product for feeding a newborn baby, its uniqueness is obvious. However, there are situations when breastfeeding is not possible at all or its volume is limited, so under certain circumstances mothers are forced to partially supplement or completely feed the child with an artificial formula. Although the composition of the ingredients in most modern formula feeds is similar, there are nevertheless differences in their composition and in the processing of the ingredients in the formula. In addition, the child may have individual taste preferences as well as unexpected negative reactions to any adapted milk formula. This review presents the achievements of recent years in creating adapted goat’s milk-based formulas for feeding newborns and first-year infants. Goat’s milk-based formulas have a number of advantages over cow’s milk-based formulas. One of the representatives of modern artificial formulas are those containing goat’s milk, which is characterized by low α-s1-casein genotype and high β-lactoglobulin content, which provides easier protein digestibility, contributes to more comfortable digestion and better absorption. Knowledge of the biological and nutritional value of goat milk, taking into account the peculiarities of the gastrointestinal tract of newborns and their needs, made it possible to develop and introduce into the goat’s milk-based formula the DigestX lipid complex, which is a complex of vegetable oils with a high content of palmitic acid in the sn-2-position in the triglyceride molecule, which is similar to breast milk. Goat’s milk, compared to cow’s milk, contains 4-6 times more oligosaccharides, which retain their beneficial properties in the production of artificial goat’s milk formula.Recent scientific literature data is presented, including that from the standpoint of evidence-based medicine, proving the effectiveness and safety of artificial goat’s milk-based formulas. The necessity of consulting mothers, psychological support and practical assistance not only in breastfeeding, but also in artificial feeding is substantiated.

The contribution of proteins, fats, carbohydrates, and alcohol to the total energy value of the diet: a cross-sectional study

While eating, people receive energy, as well as the necessary nutrients. However, different food products contain different amounts of macro- and micronutrients, so their consumption can vary significantly depending on eating habits. The diets of 105 people, first-year students of the Peoples` Friendship University of Russia from six different regions of the Earth: CIS countries; Latin America; Central and South Africa; North Africa, the Middle East, and Central Asia; Central and South Asia; Iran and Azerbaijan - were analyzed. Nutrition was evaluated by the frequency method. The median calorie intake among all examined was 2756 kcal per day. At the same time, the proportion of proteins from the total calorie content was 15.3%, from fats – 37.5%, from carbohydrates – 47.1%, from alcohol – 0.5%. It was not possible to detect significant differences in the consumption of macronutrients or their contribution to the energy value of the diet between the regions. The exception was ethanol consumption: students coming from Central and South Africa consumed significantly more alcoholic drinks compared to students from Russia, Ukraine, and Moldova. Due to the extremely high level of dispersion within each of the studied groups, it was not possible to detect significant differences in the consumption of macronutrients, depending on the region of origin of the student. That is, intra-group differences turned out to be significantly more than inter-group differences. At the same time, the share of macronutrients in ensuring the total calorie content of the diet in this study turned out to be close to the data obtained in large cities of other countries and significantly differed from the results of the assessment of diets of rural residents. Probably, the student’s nutrition is formed largely under the influence of the urban environment and individual taste preferences; ethnic and cultural affiliation plays a much smaller role.

The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods.

Repeated consumption of high-energy nutrient poor foods can lead to undesirable health outcomes such as obesity. Taste plays an important role in food choice, and a better understanding of the links between the taste of foods, individual taste preferences, food choices, and intakes will aid in our understanding of why some people might select and consume unhealthy foods. The present review focuses on three main questions: (1) do nutrient poor and nutrient rich foods significantly differ in taste profile? (2) are humans predisposed toward developing a liking or preference for certain taste profiles? (3) how are individual variations in liking of the basic taste qualities related to long term food intake and adverse health outcomes such as obesity? Results indicated that nutrient poor foods were likely to be sweet, salty and fatty mouthfeel, while the taste profiles of nutrient rich foods were diverse. Although humans are born with a universal liking for sweet and aversion for bitter taste, large individual differences exist in liking of all the basic taste qualities. These individual differences partly explain differences in short term intakes of foods varying in taste profiles. However they fail to sufficiently explain long term food choices and negative health outcomes such as obesity. Future studies should focus on how the full sensory profile of food which includes taste, smell and texture interacts with individual characteristics (e.g., taste or health motivations, taste preferences) to affect consumption of nutrient rich and nutrient poor foods.

General Decrease of Taste Sensitivity Is Related to Increase of BMI: A Simple Method to Monitor Eating Behavior.

Background and Objectives The present study was conducted to evaluate the relationship between taste identification ability and body mass index (BMI) by studying the response to the administration of different taste stimuli to both sides of the tongue in three different groups of subjects. Subjects and Methods Thirty healthy normal-weight volunteers, 19 healthy overweight subjects, and 22 obese subjects were enrolled. For each subject, the lateralization Oldfield score, body weight, height, and blood pressure were determined. The taste test is based on filter paper strips soaked with 4 taste stimuli presented at different concentrations to evoke 4 basic taste qualities (salty, sour, sweet, and bitter); pure rapeseed oil and water were also administered to evoke fat and neutral taste qualities. The stimuli were applied to each side of the protruded tongue. Subjects were asked to identify the taste from a list of eight descriptions according to a multiple choice paradigm. Results The results showed a general lowering of taste sensitivity with the increase of BMI, except for the taste of fat with rapeseed oil as the stimulus. Other variables affecting taste sensitivity are age (negative association), gender (women generally show higher sensitivity), and taste stimuli concentration (positive association). Conclusions Our findings could provide important insights into how new therapies could be designed for weight loss and long-term weight maintenance and how diets could be planned combining the correct caloric and nutritional supply with individual taste preferences.

Individual taste preferences and excessive body weight of children

ENWEndNote BIBJabRef, Mendeley RISPapers, Reference Manager, RefWorks, Zotero AMA Sobek G, Mazur A. Individual taste preferences and excessive body weight of children. Pediatria Polska - Polish Journal of Paediatrics. 2018;93(6):462-466. doi:10.5114/polp.2018.82654. APA Sobek, G., & Mazur, A. (2018). Individual taste preferences and excessive body weight of children. Pediatria Polska - Polish Journal of Paediatrics, 93(6), 462-466. https://doi.org/10.5114/polp.2018.82654 Chicago Sobek, Grzegorz, and Artur Mazur. 2018. "Individual taste preferences and excessive body weight of children". Pediatria Polska - Polish Journal of Paediatrics 93 (6): 462-466. doi:10.5114/polp.2018.82654. Harvard Sobek, G., and Mazur, A. (2018). Individual taste preferences and excessive body weight of children. Pediatria Polska - Polish Journal of Paediatrics, 93(6), pp.462-466. https://doi.org/10.5114/polp.2018.82654 MLA Sobek, Grzegorz et al. "Individual taste preferences and excessive body weight of children." Pediatria Polska - Polish Journal of Paediatrics, vol. 93, no. 6, 2018, pp. 462-466. doi:10.5114/polp.2018.82654. Vancouver Sobek G, Mazur A. Individual taste preferences and excessive body weight of children. Pediatria Polska - Polish Journal of Paediatrics. 2018;93(6):462-466. doi:10.5114/polp.2018.82654.

Nutritional Status in the Experiment with 105-Day Isolation as the First Phase of the Mars-500 Project

In a 105-day experiment simulating crew life in a interplanetary spaceship, shifts in the nutritional status were assessed in six volunteersthat differed in the body weight index, basal metabolic rate, attitude to the proposed diet, physical exercise, and workload. The results of the investigation showed that hard physical work under the conditions of the experiment led to the formation of the nutritional status against the background of more intensive basal metabolism, elevated metabolism of carbohydrates and lipids, and their increased mobilization from fat depot. Food ration, though it was sufficient to sustain health and fairly high calorie, did not fully meet individual taste preferences of some crewmembers and energy needs for physical activities. Under these conditions, heavy workloads required mobilization of lipids from fat depot and reducedthe hepatic detoxification and metabolic capacities. Self-limitation of eating protein-rich desserts led to a relative deficiency of protein intake. These changes in the diet were the reason why four out of six test subjects reduced their basal metabolism and lost body mass. The recovery of metabolism and slowdown of the body weight loss were achieved under these conditions by supplementing meals with digestible proteincontaining products.

Can coffee consumption lower the risk of Alzheimer's disease and Parkinson's disease? A literature review.

In light of the fact that the number of elderly citizens in society is steadily increasing, the search for dietary factors which might prolong mental agility is growing in significance. Coffee, together with its main ingredient, caffeine, has been the focus of much attention from various researchers, as data on its beneficial effects on human health continue to accumulate. Most reports indicate that moderate coffee consumption may in fact lower the risk for common neurodegenerative conditions, i.e. Alzheimer’s and Parkinson’s diseases. Regardless, due to their complex pathogenesis as well as methodology of scientific research, the exact impact of coffee consumption remains to be fully elucidated. At present, it seems safe to inform the general public that coffee drinkers need not fear for their health. Possibly, in the future experts will recommend drinking coffee not only to satisfy individual taste preferences but also to decrease age-related mental deterioration.

Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking.

Wine is the most popular alcoholic beverage around the world and because of its importance in society has been widely studied. Understanding what drives its flavor has been a quest for decades but much is still unknown and will be determined at least in part by individual taste preferences. Recently studies in the genetics of taste have uncovered the role of different genes in the determination of food preferences giving new insight on its physiology. In this context we have performed a genome-wide association study on red and white wine liking using three isolated populations collected in Italy, and replicated our results on two additional populations coming from the Netherland and Central Asia for a total of 3885 samples. We have found a significant association (P=2.1 × 10(-8)) between white wine liking and rs9276975:C>T a polymorphism in the HLA-DOA gene encoding a non-canonical MHC II molecule, which regulates other MHC II molecules. The same association was also found with red wine liking (P=8.3 × 10(-6)). Sex-separated analysis have also revealed that the effect of HLA-DOA is twice as large in women as compared to men suggesting an interaction between this polymorphism and gender. Our results are one of the first examples of genome-wide association between liking of a commonly consumed food and gene variants. Moreover, our results suggest a role of the MHC system in the determination of food preferences opening new insight in this field in general.

A case-control study of single and multiple stomach cancers in Saitama Prefecture, Japan.

A case‐control study of stomach cancer was done in Saitama Prefecture, Japan, in relation to dietary, smoking, and drinking habits. The study was based on two sets of cases (216 male single and 35 male multiple stomach cancer cases newly diagnosed and of adenocarcinoma type), and 483 male controls derived from residents of Saitama Prefecture. Dietary habits were investigated for the intake of 12 separate foods and 12 food groups by means of a food frequency questionnaire, including individual taste preferences. Among the single stomach cancer series, dose‐response relationships were observed for 7 dietary items (preference for salty foods, miso soup, boiled fish, pickled vegetables, nuts, raw vegetables, and seaweed) in the multiple logistic regession analysis. As for the multiple stomach cancer case series, dose‐response relationships were observed for 3 dietary items (miso soup, fruits, and seaweed) in the multiple logistic regression analysis. Cigarette smoking and alcohol use were not significantly related to the risk of either single or multiple stomach cancer.