Table 3.

Overview of genetic association studies related to fat taste preferences.

Gene	SNP	Applied tastant/method	Number of studies with confirmed association	Findings	Reference	Number of studies with no association	Reference
CD36	rs1761667	Oleic acid threshold	3 (1)	GG vs. AA linked to lower threshold for oleic acid. Threshold higher in A-allele (obese) children than in G-allele children.	(Pepino et al., 2012; Melis et al., 2015; Mrizak et al., 2015; Sayed et al., 2015)	1	(Daoudi et al., 2015)
CD36	rs1761667	Perceived oiliness, fat content, and creaminess	2	AA vs. GA or GG perceived more creaminess (regardless of fat concentration), associated with acceptance of added fats and oils but no differences in perceived oiliness were reported. AA lowest perceived ratings of fat content.	(Keller et al., 2012; Ong et al., 2017)	0	–
CD36	rs1527483	Perceived oiliness, fat content, and creaminess	2	C/T or T/T perceived greater creaminess, oiliness, and fat content.	(Keller et al., 2012; Ong et al., 2017)	1	(Melis et al., 2015)
IZUMO1	rs838145	Fat intake (FFQ)	2	Tendency toward decreased total fat intake (A allele carriers), (MUFAs, PUFAs, omega-3 fatty acids). A variant associated with lower fat consumption.	(Tanaka et al., 2013; Søberg et al., 2017)	0	–

Number of low quality studies is presented in parentheses.

MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.