A recent study conducted by Tokyo Medical and Dental University has uncovered the significant impacts of a high-fat diet during pregnancy and early life on the taste preferences and metabolism of offspring. Such diet can lead to a preference for salty tastes, increasing the risk of obesity, diabetes, liver disease, and even cancer. This is because expecting mothers who consume fatty foods are likely to pass on the same dietary habits to their children. In this study, the scientists used a rat model and investigated the preference for five basic tastes – salty, sweet, bitter, sour, and umami. The results showed that offspring exposed to a high-fat diet during gestation and early life significantly preferred salty water, as opposed to the standard diet group. The scientists also found that the levels of a specific protein, Angiotensin II receptor type 1 (AT1) increased in the taste buds of female offspring exposed to a high-fat diet, potentially affecting the taste preference by increasing sodium intake. It is crucial to understand the programming of offspring’s dietary behavior and taste preferences to reduce the risk of developing obesity and cardiovascular diseases in the future. This study was funded by the Ministry of Education, Culture, Sports, Science and Technology, Japan, and the Japanese Orthodontic Society.
