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May 7, 2026NutritionOpen Access

Taste preferences and dietary characteristics during complementary feeding according to genetic polymorphisms

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Authors

RNRenata O. NevesEMElma I.S. MagalhãesCFCátia R. Ficagna

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Overview

Secondary analysis reveals genetic factors impacting milk and food preferences in infants, suggesting dietary implications.

Key Points

  • The study aims to analyze how genetic polymorphisms affect taste preferences and dietary characteristics during early childhood.
  • Secondary analysis of a randomized clinical trial
  • Infants aged 5.5 months were enrolled and allocated to different complementary feeding methods
  • Food Preferences Questionnaire and Taste Acceptance Test were used for data collection
  • Oral mucosa samples were obtained for analysis of polymorphisms
  • Statistical analyses conducted included Pearson's chi-square and Kruskal-Wallis tests.
  • Genetic polymorphisms were associated with differences in infant food acceptance
  • Duration of exclusive breastfeeding linked to TAS1R3 and TAS1R2 genetic variants
  • TAS1R3 variant associated with preference for sour foods
  • Bitter taste reactions linked to TAS1R2 and TAS1R3 variants

Cite This Study

Neves et al. (2026) studied this question.

synapsesocial.com/papers/69fbefd5164b5133a91a3e21https://doi.org/10.1016/j.nut.2026.113264
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