Suprathreshold measures of taste perception in children - Association with dietary quality and body weight

Feeney, Emma L.; O'Brien, S.; Scannell, Amalia G. M.; Markey, Anne; Gibney, Eileen R.

doi:10.1016/j.appet.2017.02.026

Cited by 24 publications

(34 citation statements)

References 67 publications

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“…In support of this hypothesis, CC genotype carriers and CG genotype carriers had higher total energy density of snacks compared to GG genotype carriers. No relationships were observed between rs713598 genotype and snack quantity, frequency, or calorie composition, in line with previous research [ 41 , 42 ]. This finding contributes to a growing, controversial body of literature about this genetic locus, showing that this genotype may adversely affect quality of dietary intake [ 43 ].…”

Section: Discussionsupporting

confidence: 91%

Single Nucleotide Polymorphisms in Taste Receptor Genes Are Associated with Snacking Patterns of Preschool-Aged Children in the Guelph Family Health Study: A Pilot Study

et al. 2018

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Snacking is an integral component of eating habits in young children that is often overlooked in nutrition research. While snacking is a substantial source of calories in preschoolers’ diets, there is limited knowledge about the factors that drive snacking patterns. The genetics of taste may help to better understand the snacking patterns of children. The rs1761667 single nucleotide polymorphism (SNP) in the CD36 gene has been linked to fat taste sensitivity, the rs35874116 SNP in the TAS1R2 gene has been related to sweet taste preference, and the rs713598 SNP in the TAS2R38 gene has been associated with aversion to bitter, green leafy vegetables. This study seeks to determine the cross-sectional associations between three taste receptor SNPs and snacking patterns among preschoolers in the Guelph Family Health Study. Preschoolers’ snack quality, quantity, and frequency were assessed using three-day food records and saliva was collected for SNP genotyping (n = 47). Children with the TT genotype in TAS1R2 consumed snacks with significantly more calories from sugar, and these snacks were consumed mostly in the evening. Total energy density of snacks was highest in the CC and CG genotypes compared to the GG genotype in TAS2R38, and also greater in the AA genotype in CD36 compared to G allele carriers, however this difference was not individually attributable to energy from fat, carbohydrates, sugar, or protein. Genetic variation in taste receptors may influence snacking patterns of preschoolers.

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Section: Discussionsupporting

confidence: 91%

Single Nucleotide Polymorphisms in Taste Receptor Genes Are Associated with Snacking Patterns of Preschool-Aged Children in the Guelph Family Health Study: A Pilot Study

et al. 2018

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“…According to the in vitro assays of Buffet et al (2005) rs713598 has the greatest effect on bitter taste signal transduction, rs1726866 possesses weaker effects, and rs10246939 site has no detectable effect at all (Bufe et al, 2005). The bitter taste modality has been the most extensively studied and the majority of genetic association studies related to the bitter quality focused on TAS2R38 gene polymorphisms (Kim et al, 2003;Mennella et al, 2005;Sandell and Breslin, 2006;Sacerdote et al, 2007;Timpson et al, 2007;Duffy et al, 2010;Ooi et al, 2010;Wooding et al, 2010;Calò C et al, 2011;Feeney et al, 2011;Gorovic N et al, 2011;Lucock et al, 2011;Mennella et al, 2011a;Cabras et al, 2012;Campbell et al, 2012;Colares-Bento et al, 2012;Negri et al, 2012;Behrens et al, 2013;Inoue et al, 2013;Laaksonen et al, 2013;Melis et al, 2013;Bering et al, 2014;Garneau et al, 2014;Keller et al, 2014;Ledda et al, 2014;Mennella et al, 2014a;Robino et al, 2014;Melis et al, 2015;Nolden et al, 2016;Robino et al, 2016;Bella et al, 2017;Carrai et al, 2017;Deshaware and Singhal, 2017;Feeney et al, 2017;Risso ...…”

Section: Discussionmentioning

confidence: 99%

“…Associated with PROP phenotype (Timpson et al, 2007;Bering et al, 2014) 0 - (Kim et al, 2003;Duffy et al, 2004a;Mennella et al, 2005;Sandell and Breslin, 2006;Duffy et al, 2010;Wooding et al, 2010;Calò C et al, 2011;Lucock et al, 2011;Cabras et al, 2012;Negri et al, 2012;Campbell et al, 2012;Melis et al, 2013;Allen et al, 2014;Bering et al, 2014;Garneau et al, 2014;Robino et al, 2014;Melis et al, 2015;Nolden et al, 2016;Bella et al, 2017;Deshaware and Singhal, 2017;Risso et al, 2017 in children also, Behrens et al, 2013) 2 (Feeney et al, 2017)…”

Section: Bitter Taste Preferencementioning

confidence: 99%

Genetic Background of Taste Perception, Taste Preferences, and Its Nutritional Implications: A Systematic Review

2019

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Background: The rise in nutrition-related morbidity and mortality requires public health intervention programs targeting nutritional behavior. In addition to socio-economical, socio-cultural, psychological determinants, taste is one of the main factors that influence food choices. Differences in taste perception and sensitivity may be explained by genetic variations, therefore the knowledge of the extent to which genetic factors influence the development of individual taste preferences and eating patterns is important for public policy actions addressing nutritional behaviors. Our aim was to review genetic polymorphisms accounting for variability in taste and food preferences to contribute to an improved understanding of development of taste and food preferences. Methods: The electronic databases PubMed, Scopus, and Web of Science were searched using MeSH in PubMed and free text terms for articles published between January 1, 2000 and April 13, 2018. The search strategy was conducted following the PRISMA statement. The quality of the included studies was assessed by the validated Q-Genie tool. Results: Following the PRISMA flowchart, finally 103 articles were included in the review. Among the reviewed studies, 43 were rated to have good quality, 47 were rated to have moderate quality, and 13 were rated to have low quality. The majority of the studies assessed the association of genetic variants with the bitter taste modality, followed by articles analyzing the impact of polymorphisms on sweet and fat preferences. The number of studies investigating the association between umami, salty, and sour taste qualities and genetic polymorphisms was limited. Conclusions: Our findings suggest that a significant association exists between TAS2R38 variants (rs713598, rs1726866, rs10246939) and bitter and sweet taste preference. Other confirmed results are related to rs1761667 (CD36) and fat taste responsiveness. Otherwise further research is essential to confirm results of studies related to genetic variants and individual taste sensitivity. This knowledge may enhance our understanding

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“…There is some evidence that a link exists between accumulation of adiposity and reduced chemosensory functions, such as decreased oral fat sensation [ 85 – 91 ], sweet taste [ 92 ], salty and bitter taste [ 93 ], umami taste [ 94 ] and general taste and smell capacity [ 95 ]. However, other authors report inconsistent data [ 96 , 97 ], which could be due to the presence of confounding variables [ 98 – 100 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil

et al. 2018

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Oral sensitivity to fats varies in individuals influencing nutritional status and health. Variations in oleic acid perception are associated with CD36 and odorant binding protein (OBPIIa) polymorphisms, and 6-n-propylthiouracil (PROP) sensitivity, which is mediated by TAS2R38 receptor. L-Arginine (L-Arg) supplementation was shown to modify the perception of the five taste qualities. Here we analyzed the effect of three concentrations (5, 10, 15 mmol/L) of L-Arg on oral perception of oleic acid in forty-six subjects classified for PROP taster status and genotyped for TAS2R38, CD36 and OBPIIa polymorphisms. L-Arg supplementation was effective in increasing the perceived intensity of oleic acid in most subjects. The lowest concentration was the most effective, especially in PROP non-tasters or medium tasters, and in subjects with at least an allele A in CD36 and OBPIIa loci. Density Functional Theory (DFT) calculations were exploited to characterize the chemical interaction between L-Arg and oleic acid, showing that a stable 1:1 oleate·ArgH+ adduct can be formed, stabilized by a pair of hydrogen bonds. Results indicate that L-Arg, acting as a ‘carrier’ of fatty acids in saliva, can selectively modify taste response, and suggest that it may to be used in personalized dietetic strategies to optimize eating behaviors and health.

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Suprathreshold measures of taste perception in children - Association with dietary quality and body weight

Cited by 24 publications

References 67 publications

Single Nucleotide Polymorphisms in Taste Receptor Genes Are Associated with Snacking Patterns of Preschool-Aged Children in the Guelph Family Health Study: A Pilot Study

Single Nucleotide Polymorphisms in Taste Receptor Genes Are Associated with Snacking Patterns of Preschool-Aged Children in the Guelph Family Health Study: A Pilot Study

Genetic Background of Taste Perception, Taste Preferences, and Its Nutritional Implications: A Systematic Review

Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil

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