Genetic determinants of liking and intake of coffee and other bitter foods and beverages.
Genetic determinants of liking and intake of coffee and other bitter foods and beverages.
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DOI：
10.1038/s41598-021-03153-7
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发表时间：
2021-12-13
影响因子：
4.6
通讯作者：
van Dam RM
中科院分区：
文献类型：
--
作者：
Cornelis MC;van Dam RM
咖啡是一种广泛饮用的饮料，天然苦味且含有咖啡因。咖啡饮用的全基因组关联研究（GWAS）已经确定了与咖啡因相关途径有关的基因变异，但与味觉感知无关。咖啡的味道可以通过添加牛奶/甜味剂来改变，这在 GWAS 中并未考虑在内。使用英国和美国的队列，我们测试了以下假设：与口味相关的遗传变异与黑咖啡的消费比与牛奶或甜味剂咖啡的消费更紧密相关，并且与咖啡因途径相关的遗传变异与咖啡因含量无关的咖啡类型没有差异相关。与我们的假设相反，基因推断的咖啡因敏感性与咖啡口味偏好的相关性比基因推断的苦味感知的相关性更强。这些发现延伸到茶和黑巧克力。味觉偏好和咖啡因的生理效应以一种难以区分的方式交织在一起，这可能代表了条件性味觉偏好。
Coffee is a widely consumed beverage that is naturally bitter and contains caffeine. Genome-wide association studies (GWAS) of coffee drinking have identified genetic variants involved in caffeine-related pathways but not in taste perception. The taste of coffee can be altered by addition of milk/sweetener, which has not been accounted for in GWAS. Using UK and US cohorts, we test the hypotheses that genetic variants related to taste are more strongly associated with consumption of black coffee than with consumption of coffee with milk or sweetener and that genetic variants related to caffeine pathways are not differentially associated with the type of coffee consumed independent of caffeine content. Contrary to our hypotheses, genetically inferred caffeine sensitivity was more strongly associated with coffee taste preferences than with genetically inferred bitter taste perception. These findings extended to tea and dark chocolate. Taste preferences and physiological caffeine effects intertwine in a way that is difficult to distinguish for individuals which may represent conditioned taste preferences.
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