Genetic predisposition to salt-sensitive normotension and its effects on salt taste perception and intake

Pilic, Leta; Mavrommatis, Yiannis

doi:10.1017/s0007114518002027

Cited by 32 publications

(35 citation statements)

References 59 publications

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“…For the SCNN1B-rs239345 polymorphism, we found a small statistically significant association with salty taste perception, this association was not modified by age or sex. Very few studies have analysed this polymorphism and the results are still inconsistent [ 47 , 49 ]. Regarding the TAS1R2- rs35874116 polymorphism we did not observe any significant association with sweet taste perception, contributing to the inconsistent findings among studies [ 46 , 48 , 50 , 51 ].…”

Section: Discussionmentioning

confidence: 99%

“…Specifically, the rs713598 polymorphism in the TAS2R38 gene (TAS2R38-rs713598) consisting of a Ala49Pro amino acid change has been selected as the tag single nucleotide polymorphism (SNP) in several studies [ 26 , 43 , 45 ]. Although for sweet and salty tastes, there is much less consistency than for bitter taste, several polymorphisms have been identified in genes related to these tastes in association with different phenotypes [ 27 , 30 , 46 , 47 , 48 ]. Among them, both the rs35874116 polymorphism in the taste 1 receptor member 2 (TAS2R38) gene (TAS1R2-rs35874116) and the rs239345 polymorphism in the sodium channel epithelial 1 beta subunit (SCNN1B) gene (SCNN1B-rs239345) for the sweet and salty tastes, respectively, have been analysed with inconsistent results [ 47 , 48 , 49 , 50 , 51 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although for sweet and salty tastes, there is much less consistency than for bitter taste, several polymorphisms have been identified in genes related to these tastes in association with different phenotypes [ 27 , 30 , 46 , 47 , 48 ]. Among them, both the rs35874116 polymorphism in the taste 1 receptor member 2 (TAS2R38) gene (TAS1R2-rs35874116) and the rs239345 polymorphism in the sodium channel epithelial 1 beta subunit (SCNN1B) gene (SCNN1B-rs239345) for the sweet and salty tastes, respectively, have been analysed with inconsistent results [ 47 , 48 , 49 , 50 , 51 ]. Thus, there is a need to incorporate taste-related genetic factors into large studies that analyse the relationship between age and taste perception and modulation by sex.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects

et al. 2018

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There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception (“total taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men (p = 1.4 × 10−8 for total taste score). However, there were differences depending on the taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects

et al. 2018

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“…The sense of taste has been extensively studied and many determinants of individual differences in taste perception have been identified, such as genetic factors, age, habits and lifestyle factors, alongside with various pathologies and metabolic diseases, such as obesity [50]. Salt taste perception was investigated to a lesser extent, and most commonly in relation to the salt sensitivity (change in blood pressure depending on the change in salt intake), hypertension and salt intake [51,52]. The association between salt intake and hypertension was indeed extensively studied [30].…”

Section: Discussionmentioning

confidence: 99%

The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study

et al. 2020

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Metabolic syndrome (MetS) is a widespread disorder and an important public health challenge. The purpose of this study was to identify the association between salt taste perception, Mediterranean diet and MetS. This cross-sectional study included 2798 subjects from the general population of Dalmatia, Croatia. MetS was determined using the Joint Interim Statement definition, and Mediterranean diet compliance was estimated using Mediterranean Diet Serving Score. Salt taste perception was assessed by threshold and suprathreshold testing (intensity and hedonic perception). Logistic regression was used in the analysis, adjusting for important confounding factors. As many as 44% of subjects had MetS, with elevated waist circumference as the most common component (77%). Higher salt taste sensitivity (lower threshold) was associated with several positive outcomes: lower odds of MetS (OR = 0.69; 95% CI 0.52–0.92), lower odds for elevated waist circumference (0.47; 0.27–0.82), elevated fasting glucose or diabetes (0.65; 0.45–0.94), and reduced HDL cholesterol (0.59; 0.42–0.84), compared to the higher threshold group. Subjects with lower salt taste threshold were more likely to consume more fruit, and less likely to adhere to olive oil and white meat guidelines, but without a difference in the overall Mediterranean diet compliance. Salt taste intensity perception was not associated with any of the investigated outcomes, while salty solution liking was associated with MetS (OR = 1.85, CI 95% 1.02–3.35). This study identified an association between salt taste perception and MetS and gave a new insight into taste perception, nutrition, and possible health outcomes.

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“…19 It is known that there is a genetic predisposition associated with salt taste perception and that certain populations are genetically more susceptible to development of hypertension. 20,21 Thus, these conditions may be genetically connected, but this association needs to be better explored. 22 The relationship between excess adiposity and sodium intake has been explored.…”

Section: Discussionmentioning

confidence: 99%

Association between salt taste sensitivity threshold and blood pressure in healthy individuals: a cross-sectional study

et al. 2020

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BACKGROUND: Hypertension is an important public health problem. Overweight and high salt intake are risk factors for its development. OBJECTIVE: To evaluate the association between salt taste sensitivity threshold (STST) and blood pressure (BP) in healthy adults. DESIGN AND SETTING: Cross-sectional study conducted in a private institution. METHODS: 104 healthy adults (aged 18-59 years) were evaluated. Sociodemographic, clinical and dietary data were collected. Nutritional status and BP were assessed using body mass index (BMI), waist circumference (WC), systolic blood pressure (SBP) and diastolic blood pressure (DBP). STST was assessed using graded saline solutions with sodium chloride concentrations ranging from 0.228 to 58.44 g/l. Identification of salty taste in solutions ≥ 3.652 g/l was used as the cutoff point for high STST. RESULTS: Participants with high STST presented higher daily average intakes for energy (2017.4 ± 641.5 versus 1650.5 ± 357.7 kcal/day; P = 0.01) and sodium (3070.2 ± 1195.1 versus 2435.2 ± 963.6 mg/day; P = 0.01) and higher BMI (P = 0.008) and WC (P = 0.002). After adjustment for age, sex, sodium and potassium intake, WC and family history of hypertension, the averages for SBP and DBP in subjects with high STST were higher than in those with normal STST (SBP: 138.2 ± 1.7 versus 119.7 ± 0.9 mmHg; P < 0.001; DBP: 81.2 ± 1.9 versus 75.1 ± 1.0 mmHg; P = 0.008). CONCLUSION: High STST was associated with elevated blood pressure in healthy adults, regardless of other risk factors for hypertension.

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Genetic predisposition to salt-sensitive normotension and its effects on salt taste perception and intake

Cited by 32 publications

References 59 publications

Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects

Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects

The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study

Association between salt taste sensitivity threshold and blood pressure in healthy individuals: a cross-sectional study

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