Article
A bio-cultural approach to the study of food choice: The contribution of taste genetics, population and culture.
Appetite - 1 Jul 2017
Risso Davide S, Giuliani Cristina, Antinucci Marco, Morini Gabriella, Garagnani Paolo, Tofanelli Sergio, Luiselli Donata
Abstract excerpt
The study of food choice, one of the most complex human traits, requires an integrated approach that takes into account environmental, socio-cultural and biological diversity. We recruited 183 volunteers from four geo-linguistic groups and highly diversified in terms of both genetic background and food habits from whom we collected genotypes and phenotypes tightly linked to taste perception. We confirmed previous...
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