How taste affects what we eat and our food choices
Official title: The Contribution of Taste to Nutrient-Related Ingestive Behavior
Funded at University of Tennessee Knoxville · NIH-11222301 · Data updated 2026-11-12
This study looks at how our sense of taste affects what we eat and helps us make better food choices, using mice to learn more about how our brains process different tastes, which could lead to better nutrition advice for everyone.
Quick facts
| Grant type | R21 grant |
|---|---|
| Study type | NIH-funded research |
| Funding institution | University of Tennessee Knoxville NIH-funded |
| Lab location | 1 site (Knoxville, United States) |
| Project start | January 1, 2024 |
| Project end | December 31, 2026 |
| Funding year | 2025 |
| Award (this year) | $191,250 |
| NIH project number | 7R21DC021498-02 |
| Project ID | NIH-11222301 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for this research are individuals who struggle with dietary compliance or have chronic health conditions related to nutrition.
✕Less likely to help
Patients who have no interest in dietary changes or those with acute conditions unrelated to nutrition may not benefit from this research.
What this research studies
This research investigates the role of taste in influencing food intake and dietary choices. By studying how different taste signals are processed in the brain, particularly in relation to nutrient preferences, the research aims to develop better dietary recommendations. The approach involves using rodent models to understand the neural pathways involved in taste perception and how they affect eating behavior. Insights gained could lead to improved strategies for enhancing compliance with nutrition guidelines.
Why it matters
Potential benefit: If successful, this research could lead to more effective dietary recommendations that improve health outcomes and reduce chronic disease burdens.
How similar studies have gone: Previous research has shown promising results in understanding the relationship between taste and dietary behavior, suggesting that this approach could yield valuable insights.
Where this research is happening
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University of Tennessee Knoxville
Knoxville, United States Active
Researchers
- Principal investigator: Cawthon, Carolina R. — University of Tennessee Knoxville
- Study coordinator: Cawthon, Carolina R.
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.