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

• Taste-related SNPs influence infant food preferences. • Sweet SNPs associate with milk consumption patterns. • Bitter SNPs relate to sour taste acceptance. • TAS1R3 variant links to sour preference. To analyze differences in taste preferences and dietary characteristics in early childhood according to genetic polymorphisms in taste receptor genes. This study is a secondary analysis of a randomized clinical trial (ReBEC: RBR-229SCM; U1111-1226-9516) that enrolled infants at 5.5 months of age and allocated them to different complementary feeding methods in Porto Alegre, Brazil. At 12 months old, the Food Preferences Questionnaire (FPQ) was applied, and data on dietary characteristics were obtained. Between 12 and 35 months of age, the Taste Acceptance Test (TAT) was conducted, and oral mucosa samples were collected for the analysis of polymorphisms in sweet and bitter taste receptor genes. Pearson's chi-square test, Fisher's exact test, and Kruskal-Wallis test were used in data analysis. A total of 96 infants with available data for exposures and outcomes were included in the analysis. The duration of exclusive breastfeeding was associated with TAS1R3(rs35744813) (p=0.039), TAS1R2(rs9701796) (p=0.022), and the number of sweet taste–related polymorphisms (p=0.013). In the FPQ, TAS1R3 (rs35744813) was associated with a preference for sour-tasting foods (p=0.040), and TAS2R16 (rs846672) with a preference for umami-flavored foods (p=0.042). In the TAT, bitter taste reactions were associated with TAS1R2(rs9701796) (p=0.021), TAS1R3(rs307355) (p=0.008), and the number of sweet taste-related polymorphisms (p=0.037). In contrast, sour taste reactions were associated with the number of bitter taste-related polymorphisms (p=0.048). The study found that genetic polymorphisms were associated with infant food acceptance, leading to differences in food preferences. Future longitudinal and experimental studies are needed to elucidate the mechanisms by which genetic polymorphisms influence infant food acceptance.