Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype.
Valerie B. Duffy,John E. Hayes,Andrew C. Davidson,Judith R. Kidd,Kenneth K. Kidd,Linda M. Bartoshuk +5 more
TLDR
It is suggested that genetic variation in taste, measured by multiple phenotypes or TAS2R38 genotype, can explain differences in overall consumption of vegetables, and this was not restricted to vegetables that are predominantly bitter.Abstract:
Taste and oral sensations vary in humans. Some of this variation has a genetic basis, and two commonly measured phenotypes are the bitterness of propylthiouracil (PROP) and the number of fungiform papillae on the anterior tongue. While the genetic control of fungiform papilla is unclear, PROP bitterness associates with allelic variation in the taste receptor gene, TAS2R38. The two common alleles are AVI and PAV (proline, alanine, valine, and isoleucine); AVI/AVI homozygotes taste PROP as less bitter than heterozygous or homozygous PAV carriers. In this laboratory-based study, we determined whether taste of a bitter probe (quinine) and vegetable intake varied by taste phenotypes and TAS2R38 genotype in healthy adults (mean age=26 years). Vegetable intake was assessed via two validated, complementary methods: food records (Food Pyramid servings standardized to energy intake) and food frequency questionnaire (general intake question and composite vegetable groups). Quinine bitterness varied with phenotypes but not TAS2R38; quinine was more bitter to those who tasted PROP as more bitter or had more papillae. Nontasters by phenotype or genotype reported greater consumption of vegetables, regardless of type (i.e., the effect generalized to all vegetables and was not restricted to those typically thought of as being bitter). Furthermore, nontasters with more papillae reported greater vegetable consumption than nontasters with fewer papillae, suggesting that when bitterness does not predominate, more papillae enhance vegetable liking. These findings suggest that genetic variation in taste, measured by multiple phenotypes or TAS2R38 genotype, can explain differences in overall consumption of vegetables, and this was not restricted to vegetables that are predominantly bitter.read more
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The sweetness and bitterness of childhood: Insights from basic research on taste preferences
Julie A. Mennella,Nuala Bobowski +1 more
TL;DR: Findings from basic, experimental research on children suggest that the liking of sweet and the dislike of bitter tastes reflect children's basic biology, which will contribute to a new era of drug formulations designed especially for the taste palate of children.
Journal ArticleDOI
Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults.
John E. Hayes,Margaret R. Wallace,Valerie S. Knopik,Deborah M. Herbstman,Linda M. Bartoshuk,Valerie B. Duffy +5 more
TL;DR: TAS2R polymorphisms appear to influence the sensations, liking, or intake of common and nutritionally significant beverages, and Studying perceptual and behavioral differences in vivo using real foods and beverages may potentially identify polymorphisms related to dietary behavior even in the absence of known ligands.
Journal ArticleDOI
Do polymorphisms in chemosensory genes matter for human ingestive behavior
TL;DR: A growing body of evidence indicates chemosensory variation is far more complex than previously believed, and a monolithic one-size-fits-all approach to bitterness needs to be abandoned.
Journal ArticleDOI
Polymorphisms in TAS2R38 and the taste bud trophic factor, gustin gene co-operate in modulating PROP taste phenotype.
Carla Maria Calò,Alessandra Padiglia,A Zonza,Laura Corrias,Paolo Contu,Beverly J. Tepper,Iole Tomassini Barbarossa +6 more
TL;DR: The data show how the combination of the TAS2R38 and gustin gene genotypes modulate PROP phenotype, providing an additional tool for the evaluation of human eating behavior and nutritional status.
Journal ArticleDOI
Two decades of supertasting: where do we stand?
John E. Hayes,Russell Keast +1 more
TL;DR: The evolution of the supertasting concept over the last 20 years is described, the current state of the field is summarized, and the molecular genetics of broadly tuned heightened taste and orosensory response are discussed.
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