Effects of genetic disclosure on SNPs rs1761667, rs8065080, and rs662799 on the limitation of salt and fat intake

Excess salt and fat intake in our food leads to a higher risk of obesity and hypertension. One of the factors that affect our preference is genetics, where a person's preference is related to single nucleotide polymorphisms (SNPs) in taste receptors can also influence food choices. Currently, several prog to limit salt intake are often unsuccessful because lack of individual motivation. Therefore, this study aimed to examine the effect of genetic disclosure on salt limitation and fat intake. The study recruited forty-one adult participants aged 20-50 years who underwent a 14-day healthy transformation Nutricare program organized by PT. Nutrifood Indonesia. Participants were divided into two groups, the first group (n = 20) as the control group and the second group (n = 21) as the genetic disclosure group. The genetic disclosure was performed with rs8065080 on the TRPV1 gene (related to salty taste sensitivity), rs1761667 in the CD36 gene (related to fatty taste sensitivity), and rs662799 in the APOA5 gene (related to the hyperlipidemia risk). Overall, 90% of genetic disclosure group participants showed a significant reduction in salt (7.02±2.25 g/day vs. 4.42±1.98 g/day, p = 0.002) and fat (70.84±18.45 g/day vs 48.54±12.25 g/day, p = 0.000) intake. Results comparison between groups also showed that the group with genetic information resulted in a greater decrease in the intake of salt (-1.95±2.28 vs. 2.60±3.05, p = 0.397) and fat (-11.43±22.01 vs -22.31±21.46, p = 0.1). Therefore, genetic disclosure could help individuals live healthier by motivating the participants to reduce salt and fat intake.