Food acceptance and genetic variation in taste
Food acceptance and genetic variation in taste
复制标题
DOI：
10.1016/s0002-8223(00)00191-7
复制
发表时间：
2000-06-01
影响因子：
--
通讯作者：
Bartoshuk, LM
中科院分区：
文献类型：
--
作者：
Duffy, VB;Bartoshuk, LM
目的确定味觉遗传变异的标志之一6-正丙基硫氧嘧啶（PROP）异常苦味的个体是否也能感觉到糖更甜，其他苦味更强烈，饮食脂肪更奶油和/或粘性，而不是味觉PROP为弱苦味的个体。本研究探讨了遗传变异的味道和接受甜，高脂肪，苦的食物和beverage.Design之间的关联遗传变异进行了测量感知苦味的PROP（遗传，激素和病理因素的影响）和密度的菌状乳头前部的舌头（主要是遗传因素的影响）。通过对问卷项目的主成分分析，得到4个甜味组、3个脂肪组和3个苦味组。（24名妇女，22名男子;平均年龄+/-标准差=21 +/-6岁）统计分析了遗传味觉测量与食物和饮料组之间的皮尔逊积矩相关性。结果样本显示出多样性，遗传味觉测量：0.0032 mol/L PROP的感知苦味范围从“弱”到远高于“非常强”;菌状乳头密度范围从每平方厘米33到156个乳头。女性和男性的PROP和菌状乳头密度的感知苦味的分布不同。遗传味觉测量与接受甜味和高脂肪组之间的关联在女性和男性中不同。在妇女中，喜欢的甜和高脂肪的食物和饮料组减少增加感知苦味的PROP。在男性中，喜欢这些食物和饮料增加，但增加乳头密度。遗传味觉措施与不喜欢苦的食物和饮料groups.Applications遗传变异的影响，味道对食物的摄入量取决于如何感知甜，脂肪，或苦的成分是在食品和饮料，以及感官因素与其他因素（例如，健康，方便）对个人的饮食选择的价值。PROP苦味的女性超级品尝者可能会避免高脂肪或甜的食物，因为这些口腔感觉太强烈，因此不那么愉快。超级品尝者可能会在蔬菜中尝到更多的苦味，但仍然喜欢吃蔬菜，因为它们对健康有益，因为调味品（特别是那些以盐为基础的调味品）可以阻止苦味。
Objective To determine if individuals who taste 6-n-propylthiouracil (PROP), one marker of genetic variation in taste, as exceptionally bitter can also perceive sugars as sweeter, other bitters as more intense, and dietary fats as more creamy and/or viscous than do individuals who taste PROP as weakly bitter. This study examined the association between genetic variation in taste and acceptance for sweet, high-fat, and bitter foods and beverages.Design Genetic variation was measured by perceived bitterness of PROP (influenced by genetic, hormonal, and pathologic factors) and density of fungiform papillae on the anterior portion of the tongue (influenced primarily by genetic factors). Four sweet, 3 fat, and 3 bitter groups were derived from principal components analyses of questionnaire items.Subjects Convenience sample of healthy adults (24 women, 22 men; mean age +/- standard deviation=21 +/-6 years) who did not report high dietary restraint.Statistical analyses Pearson product moment correlations between genetic taste measures and food and beverage groups.Results The sample showed diversity in genetic taste measures: perceived bitterness of 0.0032 mol/L PROP ranged from "weak" to well above "very strong"; fungiform papillae densities ranged from 33 to 156 papillae per square centimeter. Distribution of perceived bitterness of PROP and fungiform papillae density differed in women and men. The association between genetic taste measures and acceptance of sweet and high-fat groups differed in women and men. In women, liking of sweet and high-fat food and beverage groups decreased with increasing perceived bitterness of PROP. In men, liking of these foods and beverages increased but with increasing papillae densities. Genetic taste measures were not associated with a dislike of bitter food and beverage groups.Applications The influence of genetic variation in taste on food intake depends on how perceptible sweet, fat, or bitter components are in foods and beverages, as well as the value of sensory factors vs other factors (eg, health, convenience) on personal dietary choices. Female supertasters of PROP bitterness may avoid high-fat or sweet foods because these oral sensations are too intense and thus less pleasant. Supertasters may taste more bitterness in vegetables but still enjoy eating them because of their healthfulness and because condiments (especially those that are salt based) can block bitterness.