How genetics and environment affect sweet taste preferences in different ancestry groups in the U.S.
Genetic and Environmental Influences on Individual Sweet Preference Across Ancestry Groups in the U.S.
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 ID | NIH-10885951 on NIH RePORTER |
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.
Who could benefit from this research
Good fit: 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.
Not a fit: Patients who do not belong to the specified ancestry groups or are under 21 years old may not receive benefit from this research.
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 performed: 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
New York, United States
- Brooklyn College — New York, United States (Active)
Researchers
- Principal investigator: Cheung, May Meiyu — Brooklyn College
- Study coordinator: Cheung, May Meiyu
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 below.