Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization.
Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization.
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DOI：
10.1038/s41598-018-34713-z
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发表时间：
2018-11-15
影响因子：
4.6
通讯作者：
Cornelis MC
中科院分区：
文献类型：
--
作者：
Ong JS;Hwang LD;Zhong VW;An J;Gharahkhani P;Breslin PAS;Wright MJ;Lawlor DA;Whitfield J;MacGregor S;Martin NG;Cornelis MC
咖啡，茶和酒精的消费可能会受到苦味感知的个体差异的影响，但不一致的观察结果对因果关系几乎没有提供任何见解。我们使用与苦味物质感知相关的遗传变异（丙基硫氧嘧啶[PROP]的rs 1726866，奎宁的rs 10772420和咖啡因的rs 2597979）进行孟德尔随机化分析，以评估多达438，870名英国生物库参与者的咖啡，茶和酒精摄入量。在基因预测的咖啡因苦味中，标准差（SD）较高与咖啡摄入量增加有关（0.146 [95%CI：0.103，0.189]杯/天），而PROP和奎宁的SD较高与咖啡摄入量减少相关（分别为-0.021 [-0.031，-0.011]和-0.081 [-0.108，-0.054]杯/天）。高咖啡因感知也与成为重度（>4杯/天）咖啡饮用者的风险增加有关（OR 1.207 [1.126，1.294]）。相反的模式的协会观察到茶可能是由于这两种饮料之间的反比关系。酒精摄入量仅与PROP感知呈负相关（PROP苦味每增加SD为-0.141 [-1.88，-0.94]次/月）。我们的研究结果表明，苦味感知与咖啡，茶和酒精的摄入量有因果关系，这表明苦味在苦味饮料消费的发展中起着重要作用。
Consumption of coffee, tea and alcohol might be shaped by individual differences in bitter taste perception but inconsistent observational findings provide little insight regarding causality. We conducted Mendelian randomization analyses using genetic variants associated with the perception of bitter substances (rs1726866 for propylthiouracil [PROP], rs10772420 for quinine and rs2597979 for caffeine) to evaluate the intake of coffee, tea and alcohol among up to 438,870 UK Biobank participants. A standard deviation (SD) higher in genetically predicted bitterness of caffeine was associated with increased coffee intake (0.146 [95%CI: 0.103, 0.189] cups/day), whereas a SD higher in those of PROP and quinine was associated with decreased coffee intake (−0.021 [−0.031, −0.011] and −0.081 [−0.108, −0.054] cups/day respectively). Higher caffeine perception was also associated with increased risk of being a heavy (>4 cups/day) coffee drinker (OR 1.207 [1.126, 1.294]). Opposite pattern of associations was observed for tea possibly due to the inverse relationship between both beverages. Alcohol intake was only negatively associated with PROP perception (−0.141 [−1.88, −0.94] times/month per SD increase in PROP bitterness). Our results reveal that bitter perception is causally associated with intake of coffee, tea and alcohol, suggesting a role of bitter taste in the development of bitter beverage consumption.
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影响因子：
5
作者：
Fry A;Littlejohns TJ;Sudlow C;Doherty N;Adamska L;Sprosen T;Collins R;Allen NE
通讯作者：
Allen NE
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2.1
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Bowden J;Davey Smith G;Haycock PC;Burgess S
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Burgess S
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9.2
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Chang CC;Chow CC;Tellier LC;Vattikuti S;Purcell SM;Lee JJ
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Lee JJ
影响因子：
13.5
作者：
BOSRON, WF;LI, TK
通讯作者：
LI, TK
影响因子：
39.3
作者：
Lawlor, Debbie A.;Nordestgaard, Borge G.;Davey Smith, George
通讯作者：
Davey Smith, George