Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16

Keskitalo, Kaisu; Knaapila, Antti; Kallela, Mikko; Palotie, Aarno; Wessman, Maija; Sammalisto, Sampo; Peltonen, Leena; Tuorila, Hely; Perola, Markus

doi:10.1093/ajcn/86.1.55

Cited by 156 publications

(126 citation statements)

References 42 publications

Supporting

Mentioning

123

Contrasting

Order By: Relevance

“…Preliminary data support that individuals with reported history of otitis media [9] or diminished quinine bitterness on the tongue tip [74] report greater preference for high-fat sweet foods and are heavier. Alternatively, discordance may result from differential expression of multiple bitter receptors [75]; recent data suggests that multiple genes may be involved in sweet preference [5,6,25]. While it is uncertain whether quinine represents a marker of exposure to taste-related pathologies, a measure of overall taste sensation as Fischer thought [37], or an another genetic variant, the data from the present study support the use of multiple bitter markers and taste anatomy to explain differences in food liking and intake (eg, [2,35]).…”

Section: Discussionmentioning

confidence: 99%

“…Elevated sweet preference associates with greater intake of added sugars and consumption of sweet foods [2,3] and vice versa [4]. Increased sweet affinity likely results from a genetic predisposition [2,5,6], variation in oral sensation associated with taste-related pathologies [2] and habitual level of intake [7,8]. Although many reports fail to link "a sweet tooth" with being overweight or obese, recent advances in assessing hedonic responses suggest sweet liking differs across normal and obese individuals [9].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

Hayes

Duffy

2008

Physiology & Behavior

131

105

View full text Add to dashboard Cite

A half-century ago, Fischer and colleagues found correlations between food preference and genetic markers of taste [propylthiouracil (PROP), quinine]. Recently, a number of studies report differences in sweet liking/disliking with taste phenotype or genotype. Here we modeled optimal liking for milk/ sugar mixtures using the response surface method among 79 mostly normal weight adults (36 women) who reported low dietary restraint. Two non-overlapping phenotype analyses were performed: a) discordance in PROP versus quinine bitterness and b) number of fungiform papillae (FP, taste papillae on the tongue tip). Although all phenotype groups liked highly sweet and creamy sensations (in liking by sensation models), the fat and sugar levels for hedonic optima varied (in liking by concentration models). Males generally liked higher fat (20 to 40%) and sugar levels, with females disliking unsweetened cream. In quinine/PROP groups, liking peaked at 30% fat/15% sucrose for men and women who tasted 0.32mM quinine more bitter than 3.2mM PROP (n=15); a group previously shown to have highest sugar intakes . Those tasting PROP more bitter than quinine (n=14) reported greater creamy/sweet sensations, with peak liking at lower fat and sweet levels (3.3% fat/10% sucrose). Generally, those in the high FP group perceived more creamy/sweet sensations with level of liking more influenced by sugar level, especially among high FP females. At high sugar/high fat levels low-FP males and females retained this liking while liking fell off for those in the high FP group. In summary, although most liked sweet/creamy sensations, perceptual differences in these sensations varied with oral phenotype, explaining some of the differences in the amount of sugar and fat required to reach hedonic optima. A high affinity for high sugar/high fat mixtures among oral phenotype subgroups has relevance for energy consumption and could explain the link previously observed between oral sensation and body weight.A half-century ago, Fischer and colleagues found correlations between food preference and genetic markers of taste [6-n-propylthiouracil (PROP), quinine]. Recently, a number of studies report differences in sweet liking/disliking with taste phenotype or emerging genes. Here we modeled optimal liking for milk/sugar mixtures using the response surface method among 79 mostly normal weight adults (36 women) who reported low dietary restraint. Two non-overlapping phenotype analyses were performed: a) discordance in PROP versus quinine bitterness and b) number of fungiform papillae (FP, taste papillae on the tongue tip). Although all phenotype groups liked highly Publisher's Disclaimer: This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final citable form. Please note that during the production process errors may be di...

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

Hayes

Duffy

2008

Physiology & Behavior

131

105

View full text Add to dashboard Cite

show abstract

“…Other genes and their alleles probably also contribute to genetic differences in sweet perception (e.g., second messenger molecules like gustducin). We might expect poor agreement between genes that affect perception and those that predict the preference for and intake of sweet food, 90-92 and in fact, this is the case. Thus far, there is no convergence on particular genomic regions associated with sweet sensory perception and the actual intake of sweet foods.…”

Section: Sweet Perception and Likingmentioning

confidence: 97%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

Self Cite

218

118

View full text Add to dashboard Cite

Eating is dangerous. While food contains nutrients and calories that animals need to produce heat and energy, it may also contain harmful parasites, bacteria, or chemicals. To guide food selection, the senses of taste and smell have evolved to alert us to the bitter taste of poisons and the sour taste and off-putting smell of spoiled foods. These sensory systems help people and animals to eat defensively, and they provide the brake that helps them avoid ingesting foods that are harmful. But choices about which foods to eat are motivated by more than avoiding the bad; they are also motivated by seeking the good, such as fat and sugar. However, just as not everyone is equally capable of sensing toxins in food, not everyone is equally enthusiastic about consuming high-fat, high-sugar foods. Genetic studies in humans and experimental animals strongly suggest that the liking of sugar and fat is influenced by genotype; likewise, the abilities to detect bitterness and the malodors of rotting food are highly variable among individuals. Understanding the exact genes and genetic differences that affect food intake may provide important clues in obesity treatment by allowing caregivers to tailor dietary recommendations to the chemosensory landscape of each person.

show abstract

“…Unlike the large discrimination allowed by the olfactory system, there are six possible sensations elicited by taste: sweetness, sourness, saltiness, bitterness, umami, and fat. Although partially genetically determined (Keskitalo et al, 2007), gustatory perception is a malleable process and susceptible to the modulation of top-down influences. Just as olfactory perception, taste perception is sensitive to labeling (Grabenhorst, Rolls, & Bilderbeck, 2008).…”

Section: Gustatory Perceptionmentioning

confidence: 99%

Perceiving the World Through Group-Colored Glasses: A Perceptual Model of Intergroup Relations

Xiao

Coppin

Bavel

2016

Psychological Inquiry

View full text Add to dashboard Cite

Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16

Abstract: Sweet taste preferences are partly inherited. Chromosome 16p11.2 may harbor genetic variations that affect the consumption of sweet foods.

Cited by 156 publications

References 42 publications

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

Genetics of Taste and Smell

Perceiving the World Through Group-Colored Glasses: A Perceptual Model of Intergroup Relations

Contact Info

Product

Resources

About