Phenomics and Genomics of Food Selection in Instinctive Nutrition †
1
Medical Faculty, Sofia University “St. Kliment Ohridski”, 1700 Sofia, Bulgaria
2
Department of Hygiene and Nutrition, Medical Faculty, Medical University, 1431 Sofia, Bulgaria
*
Author to whom correspondence should be addressed.
†
Presented at the 14th European Nutrition Conference FENS 2023, Belgrade, Serbia, 14–17 November 2023.
Proceedings 2023, 91(1), 173; https://doi.org/10.3390/proceedings2023091173
Published: 1 February 2024
(This article belongs to the Proceedings of The 14th European Nutrition Conference FENS 2023)
Abstract
:Revealing the genetic background and phenotypes (phenome) of food selection and food preferences is a key factor to developing personalized nutrition in contemporary precision medicine and healthy lifestyles. Food choice in humans has multiple determinants, with complex interactions and the integration of genetic, physiological, psychological and sociocultural factors. Food intake involves ingestion, comprising an initiation phase, a termination/satiation phase and a interingestive period, which are under the genetic control of gastrointestinal neuroendocrine hormones, including cholecystokinin, leptin, ghrelin and FTO gene, contributing to obesity. Taste modalities are motivational priorities in food choices. The genomics of taste perception and preferences reveal genetic polymorphisms and genetic variations in taste receptors for bitter, sweet, umami, salty, and sour tastes and oleogustus. The integrated multisensory olfactory–gustatory perception, defined as flavor, is modulated by visual, auditory, tactile, and cognitive influences. Dopaminergic activation is crucial for the hedonic principle of ingesting food. The possibility of organisms sending signals to the brain in case of metabolic deficits, which gives rise to specific taste eagerness, is discussed. Based on this aspect, the concept of instinctive nutrition is formulated.
Author Contributions
Conceptualization, R.P. and K.A.; methodology, B.P.; software, R.P.; validation, R.P., K.A. and B.P.; formal analysis, K.A.; investigation, B.P.; data curation, R.P., K.A. and B.P.; writing—original draft preparation, K.A.; writing—review and editing, B.P.; visualization, R.P.; supervision, K.A. All authors have read and agreed to the published version of the manuscript.
Funding
This research received no external funding.
Institutional Review Board Statement
Not applicable.
Informed Consent Statement
Not applicable.
Data Availability Statement
The data presented in this study are available upon request from the corresponding author.
Conflicts of Interest
The authors declare no conflict of interest.
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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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MDPI and ACS Style
Popova, R.; Angelova, K.; Popov, B. Phenomics and Genomics of Food Selection in Instinctive Nutrition. Proceedings 2023, 91, 173. https://doi.org/10.3390/proceedings2023091173
AMA Style
Popova R, Angelova K, Popov B. Phenomics and Genomics of Food Selection in Instinctive Nutrition. Proceedings. 2023; 91(1):173. https://doi.org/10.3390/proceedings2023091173
Chicago/Turabian StylePopova, Rosica, Konstanza Angelova, and Bojidar Popov. 2023. "Phenomics and Genomics of Food Selection in Instinctive Nutrition" Proceedings 91, no. 1: 173. https://doi.org/10.3390/proceedings2023091173
