How genetics and environment affect sweet taste preferences in different ancestry groups in the U.S.
Official title: Genetic and Environmental Influences on Individual Sweet Preference Across Ancestry Groups in the U.S.
Funded at Brooklyn College · NIH-10885951 · Data updated 2026-11-12
This study is looking at how our genes and the environment shape how much we like sweet foods, especially in non-Hispanic African and Asian groups, to help find ways to reduce sugar intake and improve health for everyone.
Quick facts
| Grant type | NIH-funded research |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Brooklyn College NIH-funded |
| Lab location | 1 site (New York, United States) |
| Project start | July 15, 2023 |
| Project end | June 30, 2027 |
| Funding year | 2024 |
| Award (this year) | $196,250 |
| NIH project number | 5R16GM150411-02 |
| Project ID | NIH-10885951 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for participation include individuals aged 21 and older from non-Hispanic African and non-Hispanic Asian ancestry groups living in the U.S.
✕Less likely to help
Patients who do not belong to the specified ancestry groups or are under 21 years old may not receive benefit from this research.
What this research studies
This research investigates how both genetic and environmental factors influence individual preferences for sweetness among different ancestry groups in the U.S., particularly focusing on non-Hispanic African and non-Hispanic Asian populations. By analyzing genetic variations and their relationship to sweet preference, the study aims to identify differences in sweet-related genes and their effects on sugar consumption. The research will involve a diverse group of participants to ensure a comprehensive understanding of these influences, which could lead to personalized strategies for reducing sugar intake. The findings may help address the public health challenge of sugar overconsumption and its associated health risks.
Why it matters
Potential benefit: If successful, this research could lead to tailored dietary recommendations that help individuals reduce sugar consumption based on their genetic and environmental backgrounds.
How similar studies have gone: Previous research has shown success in identifying genetic factors influencing taste preferences, but this study aims to expand knowledge to underrepresented ancestry groups, making it a novel approach.
Where this research is happening
-
Brooklyn College
New York, United States Active
Researchers
- Principal investigator: Cheung, May Meiyu — Brooklyn College
- Study coordinator: Cheung, May Meiyu
Related research
Other NIH-funded projects on the same topics.
-
Enhancing Drug Discovery with Free Energy Modeling
A college project is developing improved computer methods to predict how strongly proteins and drugs stick together, helping scientists discover new medicines.
-
Next-generation allosteric PRC2 inhibitors to fight cancer
A study to develop new cancer drugs that block a key epigenetic pathway, aiming to help patients whose cancers resist current treatments.
-
Genetic and environmental influences on how sweet a person in the U.S. likes sugar across different ancestral groups
This project looks at how genetics and environment shape how much people in diverse U.S. groups enjoy sweetness and how that affects sugar intake.
-
Hypoxia research tool grant to study oxygen levels in cancer biology
This grant funds a hypoxia chamber to help Brooklyn College researchers study how different oxygen levels affect cancer-related processes.
-
Platinum-Gold Compounds as Potential Chemo- and Targeted Agents for Ovarian Cancer
A new platinum(IV)-gold compound approach could offer a more effective and targeted treatment for ovarian cancer patients, potentially reducing resistance and side effects of current platinum therapies.
-
How prenatal choline and maternal high-fat diets affect a child's future risk of fatty liver (NASH)
This work tests whether giving extra choline during pregnancy can lower offspring risk of fatty liver disease when exposed to high-fat diets.
About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page.