Relationship between food preferences and PROP taster status of college students

Catanzaro, Diane; Chesbro, Emily C.; Velkey, Andrew J.

doi:10.1016/j.appet.2013.04.025

Cited by 41 publications

(35 citation statements)

References 56 publications

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“…In relation to previous findings linking the PROP phenotype to eating behaviors, it’s important to note that there have been inconsistencies in this literature as well (Baranowski et al, 2011; Catanzaro, Chesbro, & Velkey, 2013; Feeney, O’Brien, Scannell, Markey, & Gibney, 2014; Mattes, 2005; Obrien et al, 2013). One could conclude that some of the present findings contribute to these inconsistencies (e.g.…”

Section: Discussionmentioning

confidence: 91%

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

et al. 2014

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Previous studies show that children who are sensitive to the bitter taste of 6-n-propylthiouracil (PROP) report more frequent intake of sweets and less frequent intake of meats (savory fats) relative to children who are PROP insensitive. Laboratory studies are needed to confirm these findings. In this study, seventy-nine 4- to 6-year-olds from diverse ethnicities attended four laboratory sessions, the last of which included a palatable buffet consisting of savory-fats (e.g. pizza), sweet-fats (e.g. cookies, cakes), and sweets (e.g. juices, candies). PROP phenotype was classified by two methods: 1) a common screening procedure to divide children into tasters and nontasters, and 2) a three-concentration method used to approximate PROP thresholds. Height and weight were measured and saliva was collected for genotyping TAS2R38, a bitter taste receptor related to the PROP phenotype. Data were analyzed by General Linear Model ANOVA with intake from savory fats, sweet-fats, and sweets as dependent variables and PROP status as the independent variable. BMI z-score, sex, age, and ethnicity were included as covariates. Adjusted energy intake from the food group “sweets” at the test-meal was greater for tasters than for nontasters. PROP status did not influence children’s adjusted intake of savory-fats, but BMI z-score did. The TAS2R38 genotype did not impact intake at the test-meal. At a palatable buffet, PROP taster children preferentially consumed more sweets than nontaster children, while heavier children consumed more savory fats. These findings may have implications for understanding differences in susceptibility to hyperphagia.

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Section: Discussionmentioning

confidence: 91%

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

et al. 2014

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“…In Filipinos adolescents, 93% were tasters and 7% non-tasters [40]; and in Indian adolescents, 80% were classified as tasters and 20% non-tasters [52]. Around two-thirds of adolescents from South-eastern USA were tasters (68%) against 32% non-tasters [41]. White Caucasian and Irish groups were classified as 75% tasters and 25% non-tasters [43,49].…”

Section: Bittermentioning

confidence: 98%

“…Taste perception was assessed in all 13 papers: 5 papers conducted taste phenotype measures [40][41][42]47,52], 3 papers conducted taste genotype measures [45,50,51], and 5 papers measures both phenotype and genotype [43,44,46,48,49].…”

Section: Study Characteristicsmentioning

confidence: 99%

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Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis

et al. 2020

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Studies of adults report that perceived taste affects food choices and intake, which in turn may have an impact on health. However, corresponding evidence on adolescents is limited.  Our aim was to summarize current evidence of the impact of taste perception on food choice preferences or dietary intakes among adolescents (mean age 10–19.9 years). Systematic searches identified 13 papers, 12 cross-sectional and one cohort study published between 1 January 2000 to 20 February 2020 assessing the impact of taste (using phenotypic and/or genotypic markers) on food choices in adolescents without any disease conditions. Qualitative assessment in the current review indicated that individuals sensitive to bitter tastes often have a lower preference of bitter-tasting food and higher preference for sweet-tasting food. A meta-analysis of three studies on bitter-taste sensitivity revealed no difference in preference for bitter-tasting vegetables between bitter tasters and non-tasters (standardized mean difference (SMD) = 0.04; 95% CI: −0.18, 0.26; p = 0.72). Overall, a limited number of studies were available for review. As a result, we report no clear relationship between taste perception and food choices or intake in adolescents. More studies are needed to evaluate the link between adolescents’ taste perceptions and dietary intake.

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“…Aunque la influencia del factor genético, no se ha aclarado del todo. Actualmente, se propone que los factores culturales tienen una influencia más potente que los factores genéticos relacionados con los súper catadores PROP, indicando que la investigación en este tema debe continuar (51). Se recalca que la familia y las instituciones educativas deben cumplir una función en cuanto a la promoción de la alimentación balanceada, sana y que permita el enriquecimiento de la memoria sensorial en colores, olores, sensaciones gustativas, texturas y sonidos.…”

Section: Genéticosunclassified

La cuestión de las sensaciones gustativas básicas

López-Ortiz

2015

Perf. de Coyunt. Econ

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Como citar este artículo: López-Ortiz NC. La cuestión de las sensaciones gustativas básicas. Perspect Nutr Humana. 2015;17: 185-194. DOI:10.17533/udea.penh.v17n2a07 La cuestión de las sensaciones gustativas básicas ResumenAntecedentes: existe interés en conocer la posible influencia de la percepción del gusto, y su efecto sobre la elección de la dieta y la conducta alimentaria. Objetivo: conocer los factores que modulan la percepción de los gustos básicos y su relación con el consumo de alimentos. Materiales y métodos: se hizo una búsqueda bibliográfica en bases de datos: Science Direct, Medline y Pubmed, sobre la sensación del gusto, sin considerar lo que se denomina el flavor. Resultados: se ha avanzado en las bases fisiológicas de los gustos básicos: dulce, salado, ácido, amargo y umami, recientemente se ha propuesto el gusto graso, pero aún no hay consenso al respecto. El gusto y la selección de alimentos dependen de factores genéticos, las primeras experiencias con estímulos sápidos, incluso antes de nacer, factores culturales, sociales, individuales y otros relacionados con el alimento. No se ha podido demostrar asociación entre consumo excesivo de alimentos hipercalóricos con la sensibilidad gustativa, ni sobre esta última con la obesidad. Conclusión: el efecto de la percepción del gusto sobre el consumo de alimentos y su relación con la obesidad, aun es motivo de controversia. Se recomienda educar en la infancia sobre las percepciones gustativas, con el fin de adquirir buenos hábitos alimentarios.Palabras clave: gusto, sabor, dulce, acidez, grasa, amargo, umami, conducta alimentaria. Sensaciones gustativas básicas 186Vol. 17, N° 2, julio-diciembre de 2015The question of basic taste sensations AbstractBackground: There is interest in discovering more about the possible influence in taste perception and its effect in dietary selection and food behaviors. Objective: Explore the factors that alter perceptions of taste and their relationship with food consumption. Materials and methods: A literature review was performed using scientific databases: Science Direct, Medline y Pubmed on the subject of taste, regardless of dominant flavors. Results: Progress has been made on the physiological basis of the basic tastes: sweet, salty, sour, bitter and umami. It has recently been proposed to add a "fatty" taste but as of now no consensus exists. Taste and food selection depend on genetic factors, first experiences with sapid stimuli, even before birth, as well as cultural, social, individual and other factors related to food. An association between consumption of high-calorie foods and taste sensitivity has not been demonstrated, nor taste sensitivity with obesity. Conclusion: The effect of taste perception on food consumption and any relation with obesity continues to be controversial. It is recommended to educate from a young age on taste perception, with the goal of acquiring healthy food habits.

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Relationship between food preferences and PROP taster status of college students

Cited by 41 publications

References 56 publications

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis

La cuestión de las sensaciones gustativas básicas

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