Genetics of taste and smell: poisons and pleasures.
Level 5 - mechanism / opinion, no new human data
Narrative review without systematic search or primary data synthesis
PubMed 21036327 · doi:10.1016/B978-0-12-375003-7.00008-X
What was done
This paper reviews literature from human and animal genetic studies on how taste and smell receptors mediate defensive eating (avoidance of bitter toxins and spoiled odors) and hedonic consumption of high-fat, high-sugar foods.
What was found
The abstract reports no numerical data. It summarizes that genetic variations between individuals influence both the sensitivity to bitterness and malodors and the individual liking of sugar and fat.
Why it matters
Understanding the genetic basis of individual chemosensory variation could inform personalized dietary strategies to address obesity and related metabolic diseases.
Limits
As a narrative review, the abstract provides no quantitative effect sizes, search methodology, sample sizes, or identification of specific causal genetic variants.
Cited by
- supports One of the primary biological functions of bitter taste perception in the mouth is to detect potential dietary poisons.