Personalized recommendations do not improve fruit and vegetable consumption among polish adults: a randomized controlled trial
Ewa Bulczak, Marcin Sadowski, Agata Muzsik-Kazimierska, Joanna Mikołajczyk-Stecyna, Agata Chmurzynska
Abstrakt
Background. Three single nucleotide polymorphisms (rs713598, rs1726866, and rs10246939) in the TAS2R38 gene have been shown to influence bitter taste sensitivity and may affect fruit and vegetable (F&V) intake. This study aimed to evaluate whether personalized nutritional advice, including disclosure of genetic information, could promote F&V consumption. Material and methods. Healthy participants (n = 174, aged 18–60) were divided into three groups. Bitter tasters and intermediate tasters were randomly assigned to either the intervention group (IG) or control group I (CGI), while bitter non-tasters constituted control group II (CGII). The IG received personalized nutritional advice incorporating genetic information, whereas CGI and CGII received standard dietary recommenda tions. The intervention lasted 20 weeks. The frequency of F&V intake was assessed using a modified Block Food Frequency Questionnaire. Results. The intervention designed to increase F&V consumption had only a limited effect on dietary be havior. After the intervention, legume consumption was higher in the IG than in CGI (1.53 ±1.26 vs. 0.98 ±1.12 points; p = 0.04). However, final total F&V intake scores did not differ significantly among the groups (IG: 24.59 ±7.06 points; CG I: 25.88 ±5.6 points; CG II: 23.7 ±6.18 points; p = 0.16). Within-group analyses revealed increases in the consumption of soups and legumes in the IG and cruciferous vegetables in the CGII. Conclusion. Personalized dietary recommendations that include disclosure of TAS2R38 genotype informa tion do not increase F&V intake compared with standard dietary advice among bitter tasters.
Słowa kluczowe: TAS2R38; bitter taste receptor; personalized nutrition; dietary intervention; fruit and vegetable intake; genotype disclosure, nutrigenetics
Acta Sci. Pol. Technol. Aliment. 25(2) 2026, 251–261, doi.org/10.17306/J.AFS.001544
