Scientists discovered that people inherit different abilities to taste sweetness, and this genetic difference might affect their food choices. Researchers studied 583 Puerto Rican adults living in Massachusetts and found that people with genes that make them more sensitive to sweet tastes tend to eat fewer vegetables, whole grains, and legumes. They also found these people had slightly lower diet quality scores on one popular healthy eating plan. While the connection is modest, this research suggests our genes may play a role in shaping our eating habits, which could help doctors and nutritionists create better personalized advice for healthier eating.

The Quick Take

  • What they studied: Whether people’s genes that control how they taste sweetness affect the quality of their diet and food choices
  • Who participated: 583 Puerto Rican adults (428 women and 155 men) living in the Boston area, with an average age of 52 years old
  • Key finding: People with genes that make them more sensitive to sweet tastes ate fewer vegetables and whole grains, and had slightly lower diet quality on one healthy eating plan (the DASH diet). However, the effect was small and wasn’t seen with two other diet quality measures.
  • What it means for you: If you have a strong preference for sweet tastes, you might naturally gravitate toward less healthy foods. Being aware of this tendency could help you make more intentional choices to include more vegetables, whole grains, and legumes in your diet. However, genes aren’t destiny—your habits and choices still matter most.

The Research Details

This was a cross-sectional study, which means researchers looked at a group of people at one point in time rather than following them over years. The scientists took genetic information and dietary information from 583 Puerto Rican adults and analyzed whether there was a connection between the two.

The researchers created a ‘genetic sweet-taste score’ by looking at 38 specific spots in people’s DNA that previous studies had linked to how intensely people perceive sweetness. They combined information about these 38 genetic markers into one score for each person. Then they compared these scores to how well each person’s diet matched three different healthy eating plans: the AHEI-2010, DASH diet, and Mediterranean diet.

They used statistical methods to see if people with higher sweet-taste scores (meaning genes that make them more sensitive to sweetness) had different diet quality scores. They also looked at specific food groups like vegetables, whole grains, and legumes to see if there were patterns.

Understanding how genetics influence taste preferences is important because it could explain why some people naturally prefer healthier foods while others struggle with cravings for sweets. If we know that genetics plays a role, we can develop better strategies to help people make healthier choices. This approach is more compassionate than simply telling people to ’eat better’ without understanding their biological predispositions.

This study has several strengths: it used a real population (Puerto Rican adults), it included a decent sample size (583 people), and it used validated methods to measure diet quality. However, because it’s cross-sectional, we can’t prove that genes cause poor diet quality—only that they’re associated. The study also only looked at one ethnic group, so results may not apply to everyone. The associations found were modest in size, meaning genes explain only a small part of diet quality differences.

What the Results Show

The main finding was that people with higher sweet-taste genetic scores had lower diet quality on the DASH diet plan, though the difference was small. Specifically, for every point increase on the sweet-taste score, the DASH diet quality score decreased by about 0.03 points. While this sounds tiny, when you look at the whole group, it adds up.

Interestingly, this pattern didn’t show up as clearly with the other two diet quality measures (AHEI-2010 and Mediterranean diet). This suggests that the connection between sweet-taste genes and diet quality might be specific to certain types of eating patterns.

When the researchers looked at specific foods, they found a consistent pattern: people with higher sweet-taste scores ate fewer vegetables and whole grains across all three diet quality measures. They also tended to eat fewer nuts and legumes, though this was most noticeable in the AHEI-2010 measure.

These findings suggest that genetic sensitivity to sweetness might nudge people away from plant-based foods that are important for health, possibly because these foods are less sweet and less immediately rewarding to the taste buds.

The study found that the sweet-taste genetic score ranged from 30.0 to 50.1 across participants, with an average of 39.9. This shows there’s real variation in the population—some people genuinely have genes that make them more sensitive to sweetness than others. The group studied was mostly female (428 women versus 155 men) and had an average age of about 52 years, so results may be most relevant to this demographic.

Previous research has shown that taste preferences are partly genetic and partly learned through experience. This study adds to that knowledge by showing that genetic sweet-taste sensitivity appears to be linked to real-world food choices in a specific population. However, most previous studies on this topic were done in European populations, so this research is valuable because it includes Puerto Rican adults, showing that these genetic patterns appear across different ethnic groups.

This study has several important limitations. First, it’s cross-sectional, meaning we can’t determine if genes cause poor diet quality or if something else is going on. Second, it only included Puerto Rican adults in one geographic area, so findings may not apply to other populations. Third, the associations found were quite small—genes explained only a tiny portion of why people eat differently. Fourth, the study relied on people remembering what they ate (food frequency questionnaires), which can be inaccurate. Finally, the researchers only looked at 38 genetic markers; there may be other genetic factors affecting taste that weren’t included.

The Bottom Line

If you have a strong preference for sweet tastes, try these evidence-based strategies: (1) Gradually reduce added sugars in your diet rather than eliminating them suddenly—your taste buds will adapt over time. (2) Pair sweet foods with vegetables and whole grains to improve overall diet quality. (3) Experiment with naturally sweet foods like berries and sweet potatoes instead of processed sweets. (4) Focus on adding more vegetables, whole grains, and legumes rather than just restricting sweets. Confidence level: Moderate—these are general healthy eating principles supported by extensive research, though this specific study doesn’t directly test these interventions.

This research is most relevant to people of Puerto Rican descent, though the findings likely apply to other populations too. It’s especially useful for people who struggle with cravings for sweet foods and want to understand why. Healthcare providers working with patients on diet improvement might use this information to tailor advice. However, this study shouldn’t be used to excuse poor eating habits—genes influence choices but don’t determine them. People without strong sweet preferences can still benefit from the same healthy eating recommendations.

If you make dietary changes based on this information, you might notice improvements in energy and digestion within 2-4 weeks. More significant health benefits like improved blood sugar control or weight changes typically take 8-12 weeks to become noticeable. Remember that taste preferences can change with time and repeated exposure—it often takes 10-15 exposures to a new food before people start to enjoy it.

Want to Apply This Research?

  • Track daily servings of vegetables, whole grains, and legumes separately from other foods. Set a goal of 3+ vegetable servings and 2+ whole grain servings daily. Log these specifically so you can see patterns in your intake and identify which meals need improvement.
  • Use the app to set reminders to include one vegetable or whole grain at each meal. Create a ‘sweet alternatives’ list in the app with naturally sweet foods you enjoy (berries, sweet potatoes, dates) and track when you choose these instead of processed sweets. This creates a positive reinforcement loop.
  • Review your weekly summary of vegetable, whole grain, and legume intake. Set a monthly goal to increase each category by 10% from your baseline. Use the app’s trending feature to see if your diet quality improves over 8-12 weeks. Share progress with a healthcare provider or nutritionist for accountability.

This research suggests an association between genetic sweet-taste sensitivity and diet quality in Puerto Rican adults, but does not prove cause and effect. Genes are only one factor influencing food choices—environment, culture, economics, and personal habits play equally important roles. This study should not be used for genetic testing or diagnosis. If you have concerns about your diet quality or health, consult with a registered dietitian or healthcare provider who can provide personalized advice based on your individual circumstances. This information is for educational purposes only and is not a substitute for professional medical advice.