Investigating the Role of Genetics in Fatty Acids Oral Perception and Related Traits in Two European Cohorts

: Unsaturated fatty acids (FAs) can influence various aspects of human biology (e.g., the immune system), and an excess of saturated fatty acids is associated with non-communicable diseases. The orosensory perception of FAs has been demonstrated and debated as a possible sixth taste. The Cluster of Differentiation 36 ( CD36 ) gene codes for a membrane protein apically located in taste bud cells, which is considered a possible fat taste mediator. The single nucleotide polymorphism (SNP) rs1761667 (G>A) is associated with a reduced protein expression, possibly leading to fat taste hyposensitivity, but the results are controversial. Here, we investigate, in two European cohorts, rs1761667’s role on taste perception, food liking as an intake determinant, and diet-related traits. We analysed two cohorts from the UK (n = 49; 63% female) and Italy (Friuli Venezia Giulia (FVG); n = 235; 54% female). Data collected were taste perception and liking via actual foodstuffs in the UK; food liking, as evaluated by a questionnaire, in FVG; the rs1761667 genotype; and BMI as an indicator of non-communicable diseases. The effect of the SNP on the considered phenotypes was evaluated using linear regression models. In the UK, A-allele carriers showed higher perceived intensity ( β = 0.99; p = 0.02) and reduced liking, although not significant ( β = − 0.30), from fat food sample; in the FVG cohort, we replicated the negative association between A-allele carriers and fat liking, specifically for “gorgonzola” cheese ( β -value = − 0.82; p = 0.03). These results align with the negative relationship seen between fat intensity and liking (cor = − 0.2). Regarding other tastes, we found that A-allele carriers (UK) showed higher umami food perceived intensity ( β -value = 0.89; p = 0.02) and reduced liking (FVG) for an umami food (“soy sauce”) ( β value