ABSTRACT
Human food preferences and intake are determined by a complex mix of innate, acquired, and contemporary societal factors. Understanding the individual drivers that determine what food is consumed and in which quantities, how it is prepared, and when it is eaten should provide avenues for successful dietary advice and interventions aimed at decreasing disease risk and achieving healthier aging. This chapter reviews the current knowledge regarding the genetics of taste with a focus on bitter taste perception and discusses how genetic variation in taste may be linked
to the consumption of foods associated with disease protection and increased wellbeing, as well as avoidance of habits associated with increased risk of disease. Better understanding of the role of taste in dietary behavior may lead to the identification of genetic markers that can be utilized for the development of personalized dietary recommendations based on individual taste preferences. Such personalized guidelines may improve adherence to dietary recommendations and provide better preventive strategies for chronic diseases.
