Genetic Variation in Taste and Its Influence on Food Selection

García‐Bailo, Bibiana; Toguri, Clare; Eny, Karen; El-Sohemy, Ahmed

doi:10.1089/omi.2008.0031

Cited by 242 publications

(197 citation statements)

References 141 publications

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“…Previous reports have shown that the response to PROP was associated with increased bitterness and therefore reduced the liking for such vegetables as Brassicaceae (cruciferous) (27,32,47). The present participants, however, despite the apparent negative correlation for Brassicaceae vegetables, reported that the perceived PROP bitterness was not negatively correlated with the total vegetable intake (Tables 1 and 2).…”

Section: Discussioncontrasting

confidence: 66%

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Inoue

Kuwano

Yamakawa‐Kobayashi

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Summary Despite the negative health consequences of a high sodium consumption, humans consume well above the recommended levels. This study examines whether or not the dietary intake of sodium was affected by individual variation of the perceived bitterness of 6-n-propylthiouracil (PROP), and examines the relationship between the perceived bitterness of PROP and the preferred NaCl concentration of broth. Female students (20-22 y old) were recruited from the university community. Genotypes of A49P and I296V polymorphism of the TAS2R38 bitter taste receptor were determined for each subject. Samples containing NaCl, PROP or broth in 5-mL portions were evaluated by sensory testing. The participants completed a food record for each diet. Our results indicate that the individuals perceiving PROP to be more bitter had consumed a greater amount of dietary sodium. In contrast, there was no significant positive correlation between an individual's perceived saltiness and the dietary sodium intake. Those who perceived PROP to be more bitter preferred a broth containing a higher concentration of NaCl. All of these correlations were apparent even after those subjects with TAS2R38 AI/AI homozygotes (PROP non-taster) had been excluded. In conclusion, the results of this study suggest that a factor affecting the bitter rating of PROP other than the AI/AI homozygotes of TAS2R38 contributes to the variation in sodium intake and the preference for salty food.

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Section: Discussioncontrasting

confidence: 66%

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Inoue

Kuwano

Yamakawa‐Kobayashi

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…Family genetics then lead to taste sensitivities: for example, only some people inherit genes enabling taste of certain bitter compounds such as phenylthio-cabamide (PTC). Tasters of PTC have more food dislikes in general, including the taste of high fat foods (Garcia-Bailo et al 2009). There are heritable components in children's preferences for fruits and meats (Breen Plomin and Wardle 2006), and specific macronutrients, chiefly dietary fat (Reed et al 1997).…”

Section: Physiological Predispositionsmentioning

confidence: 99%

All in the Family? Parental Roles in the Epidemic of Childhood Obesity

2016

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Childhood obesity is a serious global health challenge. Families and consumption are at the nexus of the problem, as childhood weight issues depend significantly on family-related influences (genetic predispositions, physical activities, and household food consumption practices). This article focuses on how a family socializes a child toward or away from obesity. It advances a family consumer socialization framework to characterize key elements and processes.Biological predispositions, parent/family inputs, elements of child development, parent-child interactions, and intergenerational transfer are all major contributors to weight status and life course potentials. Time is also a crucial component, here represented in two forms --linear and cyclical. Drawing on extensive research from other disciplines and related consumer research, five "Foundational Properties" are distilled, representing fundamental tenets underpinning the family's role in this problem. Each property is then used to chart promising opportunities for consumer researchers and others interested in advancing knowledge on this pressing concern.

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“…However, the sensory qualities of food are critical to food preference, and taste is the most important factor in the choice of food (GARCIA-BAILO et al, 2009).…”

Section: Sensory Resultsmentioning

confidence: 99%

Protein and sensory quality of a food supplement formulated for the elderly

Costa¹,

Sakon²,

Paula³

et al. 2014

Acta Alimentaria

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This study aimed to evaluate the composition, the protein quality, and the acceptability of a powder dietary supplement formulated for elderly people. The centesimal composition was analysed according to A.O.A.C. methods and the protein quality was assessed in weaning rats, by comparing Protein Effi ciency Ratio (PER), Net Protein Ratio (NPR), and True Digestibility (TD) of the supplement with a casein-control based on AIN-93G diet. For the acceptance test samples of four fl avours of the supplement dissolved in whole milk were offered to each judge, in monadic form. To assess the overall acceptability a scale of seven points was used. The sensory panel was composed of 121 Brazilian panellists, with mean age of 68.28±5.78 years. The supplement is promising in reaching the nutritional demands of the elderly, providing high content of protein and fi bre and low content of fat. The values found for PER and NPR were shown to be superior to the control group of casein (P<0.05) and the digestibility was higher than 90%, showing that the supplement presented characteristics of a high nutritional value protein source. The supplements with banana, vanilla, and strawberry fl avour were the most accepted and did not differ signifi cantly for the overall acceptability.

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Genetic Variation in Taste and Its Influence on Food Selection

Cited by 242 publications

References 141 publications

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

All in the Family? Parental Roles in the Epidemic of Childhood Obesity

Protein and sensory quality of a food supplement formulated for the elderly

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