Genetic Taste Research Articles

Assessment of Correlation between Genetic Taste Perception Hormonal Fingerprint and Dental Caries Incidence in Schoolgoing Children: An In Vivo Study.

Genetic predilection toward sweeter cariogenic foods mediated by the TAS2R38 gene, tested by phenylthiourea [phenylthiocarbamide (PTC)] compounds. Some individuals find it extremely bitter whereas some find it completely tasteless, being classified as a taster and a nontaster respectively. A majority of nontasters prefer foods with sweeter and stronger flavors, thus making them more susceptible to dental caries. Genetic taste perception is greatly influenced by prenatal androgen exposure represented by hormonal fingerprint, that is, ratio of second to fourth digit lengths (2D:4D ratio), thus making it a precise biomarker to quantify an individual's genetic taste perception and in turn their caries susceptibility. To find a correlation of genetic taste perception with the hormonal fingerprint and dental caries prevalence in children. A total of 96 children were selected at random for the study and divided into two groups based on their gender. A genetic taste perception test was carried out using PTC strips, and they were classified as tasters and nontasters. Then, the hormonal fingerprint was recorded by calculating the ratio of the index finger and ring finger. Following this, decayed, missing, and filled teeth index (DMFT) was recorded. A strong positive correlation was observed among nontasters, with a preference for sweeter foods associated with a high caries index. Conversely, no relationship was found between genetic taste perception and the hormonal fingerprint. The present study positively demonstrates an association of genetic taste perception and dental caries due to an increased preference for sweeter foods among nontasters. Although no correlation was found between the genetic taste perception, the hormonal fingerprint, and the dental caries status of an individual. Kulshrestha A, Shah P, Jagtap C, et al. Assessment of Correlation between Genetic Taste Perception Hormonal Fingerprint and Dental Caries Incidence in Schoolgoing Children: An In Vivo Study. Int J Clin Pediatr Dent 2024;17(6):690-694.

The Effect of Genetic Taste Status on Swallowing: A Literature Review.

Swallowing and taste share innervation pathways and are crucial to nutritive intake. Individuals vary in their perception of taste due to factors such as genetics; however, it is unclear to what extent genetic taste status influences swallowing physiology and function. The purpose of this review article is to provide background on genetic taste status, review the evidence on the association between genetic taste status and swallowing, and discuss research and clinical implications. A comprehensive literature review was conducted using search terms related to swallowing and genetic taste status. Studies were included if they investigated the main effect of genetic taste status on swallowing or the interaction of genetic taste status with other variables. Studies were grouped by participant population (healthy participants or persons with a swallowing disorder), swallowing-related outcome measure, and method of genetic taste status measurement. The results were mixed, with five of 10 reviewed studies reporting a statistically significant main or interaction effect on swallowing. Most studies included healthy participants, with only one study investigating participants with dysphagia. Additionally, swallowing-related outcome measures and methods of determining genetic taste status varied greatly between studies conducted on separate cohorts. Few studies have incorporated genetic taste status as a variable in swallowing research, and results are mixed. Future research on sensation and swallowing should consider the potential effect of genetic taste status and follow standardized procedures for its determination. Despite the limited evidence, clinicians may consider how individual differences in perception shape swallowing outcomes.

Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals

Diet and salivary proteins influence the composition of the oral microbiome, and recent data suggest that TAS2R38 bitter taste genetics may also play a role. We investigated the effects of daily exposure to a cranberry polyphenol oral rinse on taste perception, salivary proteins, and oral microbiota. 6-n-Propylthiouracil (PROP) super-tasters (ST, n = 10) and non-tasters (NT, n = 10) rinsed with 30 mL of 0.75 g/L cranberry polyphenol extract (CPE) in spring water, twice daily for 11 days while consuming their habitual diets. The 16S rRNA gene sequencing showed that the NT oral microbiome composition was different than that of STs at baseline (p = 0.012) but not after the intervention (p = 0.525). Principal coordinates analysis using unweighted UniFrac distance showed that CPE modified microbiome composition in NTs (p = 0.023) but not in STs (p = 0.096). The intervention also altered specific salivary protein levels (α-amylase, MUC-5B, and selected S-type Cystatins) with no changes in sensory perception. Correlation networks between oral microbiota, salivary proteins, and sensory ratings showed that the ST microbiome had a more complex relationship with salivary proteins, particularly proline-rich proteins, than that in NTs. These findings show that CPE modulated the oral microbiome of NTs to be similar to that of STs, which could have implications for oral health.

Association of Mothers' Genetic Taste Perception to Eating Habits and Its Influence on Early Childhood Caries in Preschool Children: An Analytical Study.

AimsTo examine (1) the association of mothers’ 6-n-propylthiouracil (PROP) sensitivity with snacking habits and caries experience of both the mother and their 2-5-year-old preschool children and (2) the association of feeding habits with caries prevalence in 2-5-year-old children.Materials and methodsIn this analytical cross-sectional study, 2-5-year-old preschool children were clinically examined by a single calibrated examiner and divided into two groups of 80 children with early childhood caries (ECC) and 80 without. Mothers of the children were clinically examined and a second blinded investigator determined their genetic taste type using PROP. Data regarding feeding practices of the child and snacking habits of the mother and child were obtained using questionnaires. The data obtained were statistically analyzed.ResultsCariogenic snack consumption was more among nontaster mothers and their children (p value < 0.001). More number of children of the nontaster mothers in the ECC group were bottle-fed with sweetened beverages (n = 24) and received sweet snacks as rewards (n = 32). Caries prevalence of 73%, 20%, and 7% was seen in children of nontaster, medium taster, and supertaster mothers, respectively (p value < 0.05). Significant association was found between mother's caries activity, past bottle-feeding, receiving sweet snacks as reward and their child's caries experience.ConclusionMothers’ PROP sensitivity was significantly associated with snacking habits and caries experience of their children. Mothers’ PROP type could be an important factor that may determine and explain the dental caries experience in their 2-5-year-old preschool children.Clinical significanceEarly identification of nontaster mothers may prove beneficial in guiding them and consecutively their children toward healthy dietary habits, leading to lesser incidence of caries and their better overall wellbeing.How to cite this articleNellamakkada K, Patil SS, Kakanur M, et al. Association of Mothers’ Genetic Taste Perception to Eating Habits and Its Influence on Early Childhood Caries in Preschool Children: An Analytical Study. Int J Clin Pediatr Dent 2022;15(S-2):S135-S139.

Association of Bitter Taste Receptor T2R38 Polymorphisms, Oral Microbiota, and Rheumatoid Arthritis.

The association of taste genetics and the oral microbiome in autoimmune diseases such as rheumatoid arthritis (RA) has not been reported. We explored a novel oral mucosal innate immune pathway involving the bitter taste G protein-coupled receptor T2R38. This case–control study aimed to evaluate whether T2R38 polymorphisms associate with the buccal microbial composition in RA. Genomic DNA was obtained from buccal swabs of 35 RA patients and 64 non-RA controls. TAS2R38 genotypes were determined by Sanger sequencing. The buccal microbiome was assessed by Illumina MiSeq sequencing of the V4-16S rRNA gene. Bacterial community differences were analyzed with alpha and beta diversity measures. Linear discriminant analysis effect size identified taxa discriminating between RA versus non-RA and across TAS2R38 genotypes. TAS2R38 genotype frequency was similar between RA and non-RA controls (PAV/PAV; PAV/AVI; AVI/AVI: RA 42.9%; 45.7%; 11.4% versus controls 32.8%; 48.4%; 18.8%, chi-square (2, N = 99) = 2.1, p = 0.35). The relative abundance of Porphyromonas, among others, differed between RA and non-RA controls. The relative abundance of several bacterial species also differed across TAS2R38 genotypes. These findings suggest an association between T2R38 polymorphisms and RA buccal microbial composition. However, further research is needed to understand the impact of T2R38 in oral health and RA development.

Genetic taste sensitivity and dental caries in children and adolescents: A systematic review and meta-analysis.

PROP test (6-n-propylthiouracil) for the identification of genetic sensitivity to caries in young individuals has emerged as a useful tool for caries risk assessment. To systematically appraise available evidence on the association between genetic taste sensitivity, as detected by (PROP), and caries. Seven databases, as of March 2020, were searched. Search terms included 'caries', 'taste predisposition', 'PROP'. Risk of bias assessment was performed using ROBINS-I tool, and the quality of evidence was assessed with GRADE. Random-effects meta-analyses were conducted to synthesize data, and pooled effects were estimated through standardized mean differences (SMDs) and associated confidence Intervals (95% CIs). Of 92 articles initially retrieved, 12 were eligible for inclusion. Seven contributed to the meta-analyses. All were cross-sectional studies, with moderate-to-serious risk of bias. The non-tasters of PROP exhibited a significantly higher value for the DMFT compared with tasters (SMD: 1.23; 95% CI: 0.90, 1.56; P<.001), whereas the association for the DMFS was SMD: 1.34; 95% CI: 0.66, 2.01; P<.001 (non-tasters versus super-tasters). The quality of evidence was very low overall. Within the limitations of this study, non-tasters to PROP exhibited higher caries experience, with subsequent clinical implications for follow-up and management of the 'high-susceptibility' individuals.

An examination into the effect of genetic taste status and intensity of carbonation on swallowing and palatability in healthy young adults.

Dysphagia is a highly prevalent condition and affects a wide range of cohorts. A common compensatory strategy to manage dysphagia is diet modification. However, this technique is often associated with poor patient quality of life and adverse long-term effects. Carbonated liquids have shown promise as an alternative compensatory strategy for the management of dysphagia. To examine the effect of genetic taste status and intensity of carbonation on swallowing and palatability in a healthy young adult population. To examine the palatability of carbonated liquids over time. A total of 35 healthy young adults were recruited for this prospective, quantitative cohort study. They each drank 150 ml of still water (SW), lightly carbonated water (LCW) and highly carbonated water (HCW). Swallow function, palatability and genetic taste status were assessed using the timed water swallow test, the hedonic general labelled magnitude scale and participant ratings of the bitterness of propylthiouracil strips, respectively. Participants were divided into groups of supertasters, moderate tasters and non-tasters. A significant difference was found between SW and HCW on three tests of swallow function. Average time per swallow increased (p = 0.03), average swallow velocity decreased (p = 0.001) and average volume per swallow decreased (p = 0.017) on HCW compared with SW. HCW had a greater impact on swallow function than LCW. A significant mean difference in palatability ratings was found across intensity levels of carbonated fluids (p = 0.002), specifically between SW and HCW (p = 0.001). HCW was less palatable than SW. The palatability of carbonated liquids, investigated within a subgroup of five participants, did not decrease after a 24-h period during which participants only drank carbonated liquids (p = 0.102). A significant difference was found between supertasters' (n = 9) (mean = 13.33) and non-tasters' (n = 20) (mean = -24.5) palatability ratings of HCW (p = 0.03). Despite differences in swallow function between SW and HCW, no differences were detected between supertasters' and non-tasters' swallow function on SW, LCW or HCW. Carbonated liquids have the ability to alter swallow function in a healthy young adult population; however, liquids must be highly carbonated in order to have an effect. Additionally, highly carbonated liquids are less palatable than SW, but the palatability of carbonated liquids does not decrease over time. Furthermore, supertasters find HCW more palatable than non-tasters. These findings suggest that carbonated liquids alter swallowing in a healthy population. Further research in a clinical population is needed to better understand the potential role of sensory stimulation as a dysphagia intervention. What is already known on the subject Several studies have found that carbonated liquids have the ability to alter swallow function in both healthy and clinical populations. However, there is a lack of evidence around the optimum intensity of CO2 in carbonated liquids and the palatability of carbonated liquids as well as the palatability of carbonated fluids over time. What this paper adds to existing knowledge The findings from this study suggest that carbonated liquids can alter swallow function in a healthy young adult population, but liquids must be highly carbonated in order to have an effect. HCW is less palatable than SW, but the palatability of carbonated liquids does not decrease over time. Additionally, supertasters find HCW more palatable than non-supertasters (non-tasters). What are the potential or actual clinical implications of this work? The findings from this study suggest that carbonated liquids may be suitable for use as a sensory stimulation technique for people with dysphagia, as their palatability does not decrease over time; however, further research in a clinical population is needed in order to determine this. Additionally, intensity of stimulus is an important factor to consider during dysphagia evaluation to identify what intensity is required to optimize swallowing.

Control of Sugar and Amino Acid Feeding via Pharyngeal Taste Neurons.

Insect gustatory systems comprise multiple taste organs for detecting chemicals that signal palatable or noxious quality. Although much is known about how taste neurons sense various chemicals, many questions remain about how individual taste neurons in each taste organ control feeding. Here, we use the Drosophila pharynx as a model to investigate how taste information is encoded at the cellular level to regulate consumption of sugars and amino acids. We first generate taste-blind animals and establish a critical role for pharyngeal input in food selection. We then investigate feeding behavior of both male and female flies in which only selected classes of pharyngeal neurons are restored via binary choice feeding preference assays as well as Fly Liquid-Food Interaction Counter assays. We find instances of integration as well as redundancy in how pharyngeal neurons control behavioral responses to sugars and amino acids. Additionally, we find that pharyngeal neurons drive sugar feeding preference based on sweet taste but not on nutritional value. Finally, we demonstrate functional specialization of pharyngeal and external neurons using optogenetic activation. Overall, our genetic taste neuron protection system in a taste-blind background provides a powerful approach to elucidate principles of pharyngeal taste coding and demonstrates functional overlap and subdivision among taste neurons.SIGNIFICANCE STATEMENT Dietary intake of nutritious chemicals such as sugars and amino acids is essential for the survival of an animal. In insects, distinct classes of taste neurons control acceptance or rejection of food sources. Here, we develop a genetic system to investigate how individual taste neurons in the Drosophila pharynx encode specific tastants, focusing on sugars and amino acids. By examining flies in which only a single class of taste neurons is active, we find evidence for functional overlap as well as redundancy in responses to sugars and amino acids. We also uncover a functional subdivision between pharyngeal and external neurons in driving feeding responses. Overall, we find that different pharyngeal neurons act together to control intake of the two categories of appetitive tastants.

A Cross-Sectional Study of Bitter-Taste Receptor Genotypes, Oral Health, and Markers of Oral Inflammation

(1) Background: The aetiology of oral disease is multifactorial, involving genetic and environmental factors, including dietary ones. Bitter taste genetics may be related to oral health through dietary modulation or non-gustatory roles, including modulation of inflammation. Investigations of bitter taste and oral health associations to date have been restricted to specific polymorphisms, limited outcomes (caries), and age-groups (children), and links to inflammation remain to be elucidated. (2) Methods: A cross-sectional study (n = 65) investigated the correlations between bitter taste genotypes, oral health outcomes, and oral inflammation markers. Oral examinations were conducted, including saliva testing with evaluation of flow rate, pH, and buffering and antioxidant capacity (FRAP) and IL-1β, TNF-α, IL-6 levels. DNA was collected via buccal swabs and used to evaluate the presence of multiple bitter-taste receptor gene polymorphisms. (3) Results: The major allele for TAS2R4-rs2233998, TAS2R5-rs2227264, TAS2R50-rs1376251, and TAS2R9-rs3741845 was associated with a higher mean of unstimulated salivary flow rate, FRAP, TNF-α, IL-1β, and likelihood of filled teeth. Presence of the major allele for TAS2R4-rs2234001 and TAS2R9-rs3741845 was associated with lower means FRAP, TNF-α, IL-1β, DMFT index, and likelihood of missing teeth. (4) Conclusions: These findings suggest relationships between bitter-taste genotypes, oral health outcomes, and inflammatory markers. These findings justify the need for further studies that could help identify risk groups and develop novel agents for maintaining oral health.

Expanding Public Participation in Science Practices Beyond Data Collection

This study was conducted in a museum-based lab setting where scientists research the genetics of taste. Unlike academic labs with graduate students, the museum lab model trains volunteers (community scientists) who are (in true citizen science fashion) primarily responsible for enrolling museum guests into clinical studies; thus, they collect the bulk of the data for the research. Like most public participation in science research, the non-professional contributions have historically been largely limited to data collection; however, this study shows the power of invitations and structured opportunities for expanded participation among citizen scientists in a wider range of science practices. Through interpretive case study research, we examine how community scientists exercise agency and respond to opportunities for expanded participation in scientific practices including study design, data analysis, and dissemination of scientific findings through work on scientific articles. The case study research findings show that providing opportunities for involvement is only part of what accounts for community scientists’ expanded participation. Dialogic negotiation of participation is also necessary, through bids and responses to bids, and through proffered guidance and scaffolding. Committed involvement thus entails deep cultivation and nurturing by both the museum staff, and at times, other more knowledgeable volunteers. Expanded participation is also bolstered by one’s capacity, motives for, and satisfactions from pursuing those opportunities that align with past, present, or future interests and identifications. Such interests and identifications contribute to community scientists’ willingness to overcome barriers and time constraints when they arise.

Association between Sour Taste SNP KCNJ2-rs236514, Diet Quality and Mild Cognitive Impairment in an Elderly Cohort.

Differences in sour-taste thresholds have been identified in cognition-related diseases. Diet is a modulator of cognitive health, and taste perception influences dietary preferences and habits. Heritable genetics and polymorphisms in the KCNJ2 gene involved in the transduction of sour taste have been linked to variations in sour taste and non-gustatory functions. However, relationships between sour taste genetics, mild cognitive impairment, and diet quality are yet to be elucidated. This study investigated the associations between the presence of the KCNJ2-rs236514 variant (A) allele, diet quality indices, and mild cognitive impairment evaluated by the Mini-Mental State Examination (MMSE), in a secondary cross-sectional analysis of data from the Retirement Health & Lifestyle Study. Data from 524 elderly Australians (≥65y) were analyzed, using standard least squares regression and nominal logistic regression modeling, with demographic adjustments applied. Results showed that the presence of the KCNJ2-A allele is associated with increased proportions of participants scoring in the range indicative of mild or more severe cognitive impairment (MMSE score of ≤26) in the total cohort, and males. These associations remained statistically significant after adjusting for age, sex, and diet quality indices. The absence of association between the KCNJ2-A allele and cognitive impairment in women may be related to their higher diet quality scores in all indices. The potential link between sour taste genotype and cognitive impairment scores may be due to both oral and extra-oral functions of sour taste receptors. Further studies are required on the role and relationship of neurotransmitters, sour taste genotypes and sour taste receptors in the brain, and dietary implications, to identify potential risk groups or avenues for therapeutic or prophylactic interventions.

Determining caries risk susceptibility in children of Udaipur city with genetic taste sensitivity and hormonal fingerprint.

Propylthiouracil (PROP) (a medicated tool) and hormonal fingerprint (second to fourth digits [2D:4D]) ratio can be used for detection of caries which is most prevalent oral health disease. This study aims to determine the role of genetic taste sensitivity and hormonal fingerprint (2D:4D ratio) on caries risk susceptibility. The present study was an observational and cross-sectional study. It was conducted on 570 children aged 6-12 years. PROP sensitivity test was done by PROP impregnated filter paper strips and subjects were divided accordingly into supertasters, medium-tasters, and nontasters. 2D:4D ratio was obtained by measuring length ratio of index to ring finger using Vernier caliper. Dietary preferences of the subjects were recorded. The evaluation of decayed, missing, and filled teeth/deft indices was done. Intergroup comparisons were performed using One-way ANOVA test, independent t-test and Chi-square test at 5% significance level. Positive correlation between nontasters, low digit ratio, sweet likers, and high caries index was found with a high significant difference. Genetic taste sensitivity and hormonal fingerprint (biological marker) can be used for detection of caries as the present research confirmed impact of hormones on taste perception.

Considering Nature and Nurture in the Etiology and Prevention of Picky Eating: A Narrative Review.

Children are often categorized as picky eaters by parents and caregivers for their rejection of foods, such as vegetables, and for exhibiting other difficult mealtime behaviors. However, there are several factors that contribute to these mealtime behaviors, including early feeding practices (i.e., breastfeeding, introduction to solid food), repeated exposure to novel foods, and genetic taste sensitivity to certain compounds. Using the online database of PubMed, a review of the literature on the development of picky eating in children, its outcomes, and intervention strategies was conducted. This review groups the developmental contributors to picky eating into the categories of nature and nurture and explores the interaction between the two. This paper will also summarize the potential outcomes of picky eating and the various strategies that are currently recommended to mitigate picky eating in young children. However, there is a lack of longitudinal work targeting consistent picky eating behaviors that have the potential to impact long-term food preferences and dietary variety. Future intervention strategies should address the factors that influence the development of picky eating on an individual level.

Using Museum Guests as Crowdsourced Participants in Human Subject Research

AbstractThe Genetics of Taste Lab is a community‐based lab studying human genetics at the Denver Museum of Nature &amp; Science. From 2009–2019, nearly 10,000 Museum guests have had the opportunity to become crowdsourced participants contributing phenotypic and genetic data to the lab’s taste and genetics research studies. This case study, presenting evaluation data collected during a Baseline study and during our Savory &amp; Sour Study shows that museum guests both enjoy and value participating in authentic genetics research. By contributing quality data to advance scientists’ understanding of the genetics of taste, they are also learning specific details about the study topics and how those relate to their own lives. Highlighting the above case study and drawing upon our other studies as needed, we hope that our experience—both our successes and challenges—will be a resource for other institutions interested in implementing a crowdsourcing research model in human health.

Salt Taste Genotype, Dietary Habits and Biomarkers of Health: No Associations in an Elderly Cohort.

A small amount of emerging research has observed variations between individual sensitivity, preference and intake of salt in the presence of single nucleotide polymorphisms (SNP) on the genes encoding salt taste receptors. Sodium intake is a significant risk factor for common diseases in elderly populations such as hypertension and cardiovascular disease; however, this does not fully explain the risk. Research into the influence of salt taste genetics on diet quality is yet to be undertaken and current research on indicators of health is limited and mixed in the direction of associations. Therefore, a secondary analysis of data from a well-characterised elderly cohort (the cross-sectional Retirement Health and Lifestyle Study, n = 536) was conducted to explore relationships between the salt taste-related SNP TRPV1-rs8065080 (assessed by Taqman genotyping assay), dietary habits and biomarkers of health. Data were analysed with standard least squares regression modelling and Tukey’s HSD post hoc tests. No association was found between the TRPV1-rs8065080 genotype, sodium intake or multiple diet quality indices (assessed by food frequency questionnaire). Sodium-related markers of health including blood pressure and markers of kidney function (urinary creatinine and albumin/creatinine ratio) and general health markers, such as Body Mass Index (BMI), were also not related to TRPV1-rs8065080 genotype. To date, this study is the most comprehensive investigation conducted to determine if the TRPV1-rs8065080 genotype relates to sodium intake and health markers influenced by sodium intake. Although no significant relationships were found, these findings are an important contribution to the limited body of knowledge surround this SNP. In addition to further research across other ages and cultures, the TRPV1-rs8065080 genotype may interact with other ion channels, and so further studies are required to determine if polymorphic variations influence sodium intake, diet and health.

Do People with Lower IQ Have Weaker Taste Perception? A Hidden Supplementary Table in 'Is the Association Between Sweet and Bitter Perception Due to Genetic Variation?'

This paper is about Nick's contribution to the field of taste genetics, how I became involved and how a study on the genetic association between the perception of sweetness and bitterness ended up examining the influence of intelligence on taste perception.

Planning and Executing Scientifically Sound Community Science in a Public-Facing Institution

The Genetics of Taste (GOT) Lab is an active research lab that studies human genetics at the Denver Museum of Nature & Science. In addition to the scientific research it conducts, the now-10-year-old lab is designed to accommodate two forms of public participation: community (citizen) science and crowdsourcing participants (human subjects). These crowdsourced participants provide a diverse sample for collecting taste and genetics data, and typically spend about 30 minutes in the Lab during enrollments. Alternatively, the community scientists invest a much more significant amount of time; they volunteer five hours weekly to train and then to assist in all aspects of the Lab’s research, including data collection, DNA extraction, and manuscript preparation. This case study featuring the GOT Lab’s pilot project, the Bitter Study, highlights three key topics: the ability to replicate established findings in the taste field using a community science model; the learning experiences of participants; and best practices and recommendations for other institutions that might wish to develop and implement a similar bi-level community-science model. Here we present data to illustrate that both the scientific and educational goals of community science and crowdsourcing are attainable within the same working space.

The Influence of Taste Genetics on Food Preference and Intake in Adolescence - Systematic Review

The Influence of Taste Genetics on Food Preference and Intake in Adolescence - Systematic Review

Genetics of Bitter and Fat Taste

Genetics of Bitter and Fat Taste

Taste, olfactory and texture related genes and food choices: implications on health status.

The food choices are due to a mixture of sensory signals including gustatory, olfactory, and texture sensations. The aim of this quality review was to update data about studies concerning genetics of taste, olfactory and texture receptors and their influence on the health status in humans. An electronic search was conducted in MEDLINE, Pubmed database and Scopus, for articles published in English until December 2018. Two independent researches selected the studies and extracted the data. The review confirms the importance of inter-individual variations in taste, olfactory and texture related genes on food choices and their implications in the susceptibility to nutrition-related conditions such as obesity, dental caries, diabetes, cardiovascular disease, hypertension, hyperlipidemia and cancer. The knowledge of variants in taste, olfactory and texture related genes can contribute to the prevention of diseases related to unhealthy nutrition. Further studies would be useful to identify other variants in the genes involved in these systems.