Genetic variants for sweet and fatty taste raise obesity and diabetes risk
Researchers led by Julie Gervis of the Center for Genomic Medicine at Massachusetts General Hospital presented a large genetic association study at the Nutrition 2026 congress of the American Society for Nutrition. The analysis used data from roughly 500,000 participants in the UK Biobank, linking specific gene variants to a higher genetic predisposition for preferring sweet and high‑fat foods.
People with higher genetic scores consumed about 7 g more sweet foods per day and tended to have higher body weight. The same scores were also associated with a modestly increased risk of type 2 diabetes. The authors suggest that these findings could enable personalized nutritional strategies to reduce metabolic disease risk.
Entities: American Society for Nutrition · Julie Gervis · Massachusetts General Hospital · Nutrition 2026 congress · UK Biobank
Claims
What the coverage asserts, and how well corroborated each claim is across sources.
- [● 3 SOURCES] Certain gene variants influence preference for sweet and fatty foods. (presented at Nutrition 2026 congress; study by Julie Gervis et al.)
- [● 3 SOURCES] The study analyzed data from nearly 500,000 participants in the UK Biobank. (study description)
- [● 3 SOURCES] Higher genetic taste‑preference scores are associated with higher body weight. (analysis of UK Biobank data)
- [● 3 SOURCES] Higher genetic taste‑preference scores are linked to a modestly increased risk of type 2 diabetes. (study findings)
- [● 3 SOURCES] The researchers suggest the results could enable personalized dietary interventions for obesity and diabetes. (conclusion of study)
- [○ 1 SOURCE] Individuals with higher genetic scores for sweet preference consume about 7 g more sweet foods per day. (study results reported in article 7e2626e7)
- [● 2 SOURCES] The findings were presented at the Nutrition 2026 congress of the American Society for Nutrition. (conference presentation)
- [● 2 SOURCES] Julie Gervis of the Center for Genomic Medicine at Massachusetts General Hospital led the research. (author information)