title: Identifying flavor preference subgroups. Genetic basis and related eating behavior traits.
abstract: Subgroups based on flavor preferences were identified and their genetic and behavior related characteristics investigated using extensive data from 331 Finnish twins (21-25years, 146 men) including 47 monozygotic (MZ) and 93 dizygotic (DZ) pairs, and 51 twin individuals. The subgroup identification (hierarchical and K-means clustering) was based on liking responses to food names representing sour, umami, and spicy flavor qualities. Furthermore, sensory tests were conducted, a questionnaire on food likes completed, and various eating behavior related traits measured with validated scales. Sensory data included intensity ratings of PROP (6-n-propylthiouracil-impregnated filter paper), hedonic and intensity responses to sourness (orange juice with and without added citric acid, 0.42%), pungency (strawberry jelly with and without added capsaicin 0.00013%) and umami ('mouthfeel flavor' taste solution). Ratings of liking of 41 general food names were categorized into salty-and-fatty, sweet-and-fatty, fruits and vegetables and fish foods. Subgroup differences (complex samples procedure) and the genetics underlying the subgroups (structural equation modeling) were investigated. Of the resulting two groups (basic, n=140, adventurous n=152; non-grouped n=39), the adventurous expressed higher liking for sour and spicy foods, and had more tolerance for capsaicin burn in the sensory-hedonic test. The adventurous were also less food neophobic (25.9±9.1 vs. 32.5±10.6, respectively) and expressed higher liking for fruits and vegetables compared to the basic group. Genetic effects were shown to underlie the subgroups (heritability 72%, CI: 36-92%). Linkage analysis for 27 candidate gene regions revealed suggestively that being adventurous is linked to TAS1R1 and PKD1L3 genes. These results indicate that food neophobia and genetic differences may form a barrier through which individual flavor preferences are generated.
authors.affiliation: Department of Food and Environmental Sciences, Agnes Sjöbergin katu 2, 00014 University of Helsinki, Finland. Electronic address: outi.tornwall@helsinki.fi.
authors.forename: Outi
authors.initials: O
authors.lastname: Törnwall
authors.affiliation: Department of Social Research, Unioninkatu 37, 00014 University of Helsinki, Finland; Department of Public Health, Hjelt Institute, Mannerheiminetie 172, 00014 University of Helsinki, Finland.
authors.forename: Karri
authors.initials: K
authors.lastname: Silventoinen
authors.affiliation: Department of Chronic Disease Prevention, National Institute for Health and Welfare, Mannerheimintie 166, 00270 Helsinki, Finland; Institute for Molecular Medicine Finland, Tukholmankatu 8, 00014 University of Helsinki, Finland.
authors.forename: Tero
authors.initials: T
authors.lastname: Hiekkalinna
authors.affiliation: Department of Chronic Disease Prevention, National Institute for Health and Welfare, Mannerheimintie 166, 00270 Helsinki, Finland; Institute for Molecular Medicine Finland, Tukholmankatu 8, 00014 University of Helsinki, Finland; The Estonian Genome Center, University of Tartu, Tiigi 61b, 50410 Tartu, Estonia.
authors.forename: Markus
authors.initials: M
authors.lastname: Perola
authors.affiliation: Department of Food and Environmental Sciences, Agnes Sjöbergin katu 2, 00014 University of Helsinki, Finland.
authors.forename: Hely
authors.initials: H
authors.lastname: Tuorila
authors.affiliation: Department of Public Health, Hjelt Institute, Mannerheiminetie 172, 00014 University of Helsinki, Finland; Department of Mental Health and Substance Abuse Services, National Institute for Health and Welfare, Mannerheimintie 166, 00270 Helsinki, Finland; Institute for Molecular Medicine Finland, Tukholmankatu 8, 00014 University of Helsinki, Finland.
authors.forename: Jaakko
authors.initials: J
authors.lastname: Kaprio
mesh_terms: D000328:Adult; D005247:Feeding Behavior; D005260:Female; D005387:Finland; D005518:Food Preferences / Q000502:physiology*; D005638:Fruit; D006801:Humans; D008297:Male; D010641:Phenotype; D017422:Sequence Analysis, DNA; D011795:Surveys and Questionnaires; D013649:Taste / Q000235:genetics* / Q000502:physiology; D014427:Twins / Q000235:genetics; D014675:Vegetables; D044465:White People; D055815:Young Adult
keywords: Food neophobia; Heritability; Liking; Linkage; Pungency; Sourness