Do you have a mad craving for sweet and fatty foods? It also depends on your genes, which (mis)guide your taste buds

We all notice it at the dinner table. There are those who simply cannot do without dessert, always need sweet drinks, and tend to prefer dishes rich in sauces and fats. On the other hand, there are people who have absolutely no desire to consume sugar. What makes the difference? Habits developed from an early age certainly play a part. But perhaps the environment alone is not enough to shape our aversions and taste preferences. In fact, DNA also plays a role in shaping our dietary preferences, to the extent that, over the years, it can increase the risk of developing metabolic complications such as diabetes and obesity.

This hypothesis was put forward in a study presented at the Nutrition 2026 Congress of the American Society of Nutrition by Julie Gervis, of the Centre for Genomic Medicine at Massachusetts General Hospital. The initial findings of this study suggest that people carrying specific genetic variants associated with a preference for sweet or fatty foods not only tend to consume greater quantities of these foods, but may also be at a higher risk of obesity and type 2 diabetes. “This provides further evidence that the mechanisms controlling body weight are extremely varied and complex,” comments Marcellino Monda, Director of Dietetics and Sports Medicine at the University of Campania Luigi Vanvitelli. “The genetic factors influencing food preferences have long been well documented, and they cannot be ignored in a multidisciplinary approach to the problem of obesity, which afflicts the industrialised world and beyond.”

The research began with the UK Biobank database, which contains genetic information and dietary and health questionnaires from nearly half a million people in the UK. The experts first extracted data on taste preferences from this information, then analysed the genetic aspects relating to a sub-population of the general database to identify the variants associated with each taste preference, focusing on sweet, salty and fatty tastes. At this stage, specific scores were created solely to define the cumulative genetic predisposition in relation to taste preferences. But that’s not all. Using another subset of the UK Biobank database, the researchers investigated whether people with a greater genetic predisposition to a preference for sweet tastes, for example, actually consumed more sweet foods, such as desserts and sugary drinks, and were at greater risk of obesity and type 2 diabetes.

By eliminating potential confounding factors such as age, gender, family history and total energy intake – thereby isolating the specific effect of genetics on taste preference – the study shows that those with a stronger genetic predisposition to a preference for sweet tastes do indeed consume more sugary foods. On average, this amounts to around 7 grams more per day. On its own, this is not an alarming figure, but over time it could contribute to metabolic disorders such as being overweight and type 2 diabetes. The evidence? Higher genetic scores for a preference for sweet and fatty foods were associated with greater body weight and a slightly higher risk of type 2 diabetes, largely explained by the effect of these scores on the consumption of foods that appeal to a sweet tooth or to the fat content.

“Our findings suggest that the genes underlying taste preferences may play an important role in the risk of metabolic diseases by influencing dietary habits,” commented Gervis in a statement from the American Society of Nutrition. “Information of this kind could help with the early identification of people at greater risk of diet-related diseases, so that they can be provided with targeted support.” In short: the study suggests that a predisposition to overconsume highly palatable foods, such as sugary drinks, fried foods and crisps, may be partly rooted in one’s genetic profile. With this knowledge, in practical terms, we could better support people who struggle more than others to make healthy dietary choices, thereby paving the way for personalised approaches to prevent the risk of chronic diet-related diseases. How? For example, by creating dietary plans tailored to individual preferences: for those with a marked genetic predisposition for sweet foods, as well as addressing behavioural factors, the focus could be on spices that enhance flavour without providing sugar.