Causal relationship between taste and smell perception and eating behaviour

味觉和嗅觉与饮食行为之间的因果关系

• 批准号: DE240100014
• 负责人: Dr Liang-Dar Hwang
• 金额: $ 29.42万
• 依托单位: The University of Queensland
• 依托单位国家: 澳大利亚
• 项目类别: Discovery Early Career Researcher Award
• 财政年份: 2024
• 资助国家: 澳大利亚
• 起止时间: 2024-07-01 至 2027-06-30
• 项目状态: 未结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/DE240100014
• 关键词: Causal; relationship; between; taste; smell

Around half of all Australians have a poor diet, which is a leading cause of many chronic conditions costing over $70 billion annually. This project aims to develop and apply novel statistical methods for determining the genetic basis of human taste and smell perception and its causal effects on eating behaviour. Expected outcomes include delivering new insights into such underlying individual differences for a wide range of taste and olfactory traits; advanced analytical methods to assess causality; and a causal network of these sensory traits across over 100 consumable food items. From these outcomes, the benefits will be new strategies for improving food flavours and eating behaviours to enhance agri-food industry growth.

大约一半的澳大利亚人的饮食量很差，这是许多慢性病每年耗资超过700亿美元的主要原因。该项目旨在开发和应用新颖的统计方法来确定人类品味和气味感知的遗传基础及其对饮食行为的因果影响。预期的结果包括对这种潜在的个体差异提供新的见解，以产生各种口味和嗅觉特征；评估因果关系的高级分析方法；以及这些感官特征的因果网络，其中有100多种易于食品。从这些结果来看，好处将是改善粮食口味和饮食行为以改善农业食品行业增长的新策略。