EVIDENCE FOR A GENETIC INFLUENCE ON PREFERENCE FOR SOME FOODS

Objective The purpose of this study was to evaluate genetic influence on preference for 17 foods. The relationship between preference and us e of these foods was also examined. The study focused on frequently ea ten foods and on foods consumed less frequently but promoted for good health. Design Food preferences were investigated in young monozygotic and same-sex dizygotic twin pairs living at home and sharing the same environment. Subjects provided preference ratings after tasting each food. A food frequency questionnaire was used to determine whether the genetic component of preference is associated with food use. Subjects Subjects were 14 pairs of monozygotic twins and 21 pairs of same-sex dizygotic twins, aged 9 to 18 years. They were recruited on a voluntee r basis from public schools in Cincinnati, Ohio. Main outcome measures We found a greater similarity in food preference between members of m onozygotic twin pairs than between dizygotic twin pairs, which suggest s an important role for genetics in accounting for individual differen ces in food preference. Statistical analyses performed Food preference data were analyzed using Pearson correlation coefficients and Fischer z scores. Additional estimates of heritability were obtained by apply ing the Mann-Whitney nonparametric t test and the Holzinger index. Foo d use was correlated with preference using Pearson correlation coeffic ients. Results Significant differences in intrapair correlations for m onozygotic and dizygotic twins R-ere found for orange juice (z=5.39; P <.05), broccoli (z=2.60; P<.05), cottage cheese (z=2.54; P<.05), chick en (z=2.54; P<.05), sweetened cereal (z=2.00; P<.05), and hamburger (z =1.95; P<.10). The generic component of preference was correlated with use for only two foods. Applications/conclusions It is important for nutritionists to realize that heritable factors may influence selectio n of a range of foods, including some that are promoted for good healt h. If health-promoting foods are to be included in the diet, accessibi lity and exposure to these foods must be increased.