effects of taste genetics on food acceptance
DESCRIPTION
This presentation details the concept of supertasting and its possible nutritional effects.TRANSCRIPT
Taste Genetics & Food Taste Genetics & Food AcceptanceAcceptance
Trey Sanders, BSFCSTrey Sanders, BSFCS
[email protected]@gmail.com
October 8, 2009October 8, 2009
OutlineOutline Taste GeneticsTaste Genetics
Underlying mechanismsUnderlying mechanisms BiomarkersBiomarkers Types of cellular & animal studiesTypes of cellular & animal studies Types of human studiesTypes of human studies Gaps in knowledgeGaps in knowledge
Taste DisordersTaste Disorders Who taste disorders affect?Who taste disorders affect? DiagnosisDiagnosis Underlying mechanismsUnderlying mechanisms TreatmentsTreatments PreventionsPreventions
OutlineOutline
Food Acceptance Definition Dietary guidelines & reference intakes Health risks & medication interaction Gaps in knowledge
Presentation Paper (Duffy & Presentation Paper (Duffy & Bartoshuk, 2000)Bartoshuk, 2000)
Is there a Relationship?Is there a Relationship?
Different perceptions of sweetness Different perceptions of sweetness and bitterness influence consumer’s and bitterness influence consumer’s preferences in foodspreferences in foods
Potentially impacts acceptance of foods that are particularly high or low fat, sweet, or bitter
Duffy & Bartoshuk, 2000; Mennella et al., 2005; Mennella et al., 2005
Chemical FormsChemical Forms
Phenylthiocarbamide (PTC) Chemical involved with bitterness
perception 6-n-propylthiouracil (PROP)
Chemical relative of PTC Varying perception of these
chemicals due to a genetic variation The bitter receptor TAS2R38
Zhao et al., 2007; The Interactive Library, 1999; Chemical Book, 2007
Taste & GeneticsTaste & Genetics
Perceived bitterness stems from the Perceived bitterness stems from the ability to taste compounds that contain ability to taste compounds that contain a N-C=S group a N-C=S group i.e. PTC and PROP i.e. PTC and PROP
Non-tasters vs. tastersNon-tasters vs. tasters Supertasters- a smaller population that has Supertasters- a smaller population that has
an extreme sensitivity to PROP an extreme sensitivity to PROP Degree of sensitivity to bitterness is Degree of sensitivity to bitterness is
associated with preference of certain sweet associated with preference of certain sweet or bitter foods or bitter foods
Mennella et al., 2005
Taste & GeneticsTaste & Genetics
Ability to taste PROP is from a Ability to taste PROP is from a dominant allele, which splits people dominant allele, which splits people into three groups: into three groups: Homozygous dominant Homozygous dominant Heterozygous dominant Heterozygous dominant Homozygous recessive Homozygous recessive
Does not necessarily mean that all people Does not necessarily mean that all people homozygous dominant alleles for PROP are homozygous dominant alleles for PROP are supertasters supertasters
Basson et al., 2005; Kids Do Science, 2002Basson et al., 2005; Kids Do Science, 2002
Taste & Genetics
PROP bitterness correlates with PROP bitterness correlates with fungiform papillae densityfungiform papillae density Structures that hold taste buds Structures that hold taste buds Anterior 2/3 of tongueAnterior 2/3 of tongue Supertasters tend to have the highest Supertasters tend to have the highest
density of these papillae and taste buds density of these papillae and taste buds on these papillaeon these papillae
Basson et al., 2005Basson et al., 2005
Taste & GeneticsTaste & Genetics
Variation in taste sensitivity for Variation in taste sensitivity for bitterness stems from T2R genesbitterness stems from T2R genes
Receptors involved mainly respond Receptors involved mainly respond to plant secondary compoundsto plant secondary compounds
Created by plants that are poisonous Created by plants that are poisonous or undesirable to predators or undesirable to predators
Supertasters tend not to like Supertasters tend not to like vegetables because they contain vegetables because they contain bitter secondary compoundsbitter secondary compounds
Mennella et al., 2005; Garcia-Bailo et al., 2009; Krebs, Mennella et al., 2005; Garcia-Bailo et al., 2009; Krebs, 20092009
BiomarkersBiomarkers
Measuring a person’s sensitivity to PTC or PROP Defining the degree of sensitivity
Zhao et al., 2007
Types of Cellular & Animal Types of Cellular & Animal StudiesStudies
Bitterness- not readily available Bitterness- not readily available through searchesthrough searches
Animal studies used in process of Animal studies used in process of other modalities other modalities Helpful, but not perfectHelpful, but not perfect
Krebs, 2009; Garcia-Bailo et al., 2009
Types of Human StudiesTypes of Human Studies
Not able to identify randomized Not able to identify randomized control trial studiescontrol trial studies
Other types of human studies:Other types of human studies: Convenience sample (Duffy & Convenience sample (Duffy &
Bartoshuk, 2000)Bartoshuk, 2000) Sequential cohort (Basson et al., 2005)Sequential cohort (Basson et al., 2005) Cross sectional (Zhao et al., 2007, Cross sectional (Zhao et al., 2007,
Menella et al., 2005) Menella et al., 2005)
Krebs, 2009
Gaps in KnowledgeGaps in Knowledge
Not every part of the population is Not every part of the population is equally divided into 25% nontasters, equally divided into 25% nontasters, 50% tasters, and 25% supertasters 50% tasters, and 25% supertasters About 70% tasters and 30% non-tasters
in North Americans and Western Europeans
Trying to understand the genetic Trying to understand the genetic variation throughout different variation throughout different populations is still unknownpopulations is still unknown
Krebs, 2009; Krebs, 2009; Zhao et al., 2007
Taste DisordersTaste Disorders
Evergreen Science Center, 2008
What is a Taste What is a Taste Disorder?Disorder?
Involves a variety of conditions Involves a variety of conditions including:including: Experiencing phantom perceptionsExperiencing phantom perceptions Hypogeusia- a reduced ability to tasteHypogeusia- a reduced ability to taste Ageusia- not detecting a taste at allAgeusia- not detecting a taste at all System misreading or distorting tastesSystem misreading or distorting tastes Detecting a bad taste from normally Detecting a bad taste from normally
pleasant tasting foodspleasant tasting foods
National Institute of Deafness and other Communication Disorders, 2002
Who do Taste Disorders Who do Taste Disorders Affect?Affect?
BirthBirth Structure malformationStructure malformation
After an injury or illnessAfter an injury or illness AgingAging
Taste perception and function decrease Taste perception and function decrease Prevalence not availablePrevalence not available
Varying methods at which conclusions Varying methods at which conclusions for taste disorders have been drawnfor taste disorders have been drawn
National Institute of Deafness and other Communication Disorders, 2002; National Institute of Deafness and other Communication Disorders, 2002; National Institute of Deafness and other Communication Disorders, 2008National Institute of Deafness and other Communication Disorders, 2008
Diagnosis of Taste Diagnosis of Taste DisordersDisorders
Some methods include:Some methods include: Determining the lowest concentration Determining the lowest concentration
of a chemical that a person can of a chemical that a person can recognizerecognize
Asking the patient to compare the Asking the patient to compare the tastes of different chemicals tastes of different chemicals
Asking a patient to note the increasing Asking a patient to note the increasing intensity of a taste when the intensity of a taste when the concentration of the chemical is concentration of the chemical is increasedincreased
National Institute of Deafness and other Communication Disorders, National Institute of Deafness and other Communication Disorders, 20022002
Causes of Taste Causes of Taste DisordersDisorders
Some have had since birthSome have had since birth Other causes include:Other causes include:
InjuryInjury Central tumors or lesionCentral tumors or lesion Dental or oral health issues Dental or oral health issues Adverse interactions with medicationsAdverse interactions with medications Perception of chemicals associated with Perception of chemicals associated with
certain tastescertain tastes i.e. PTC or PROP for bitternessi.e. PTC or PROP for bitterness
National Institute of Deafness and other Communication Disorders, 2002; National Institute of Deafness and other Communication Disorders, 2002; National Institute of Deafness and other Communication Disorders, 2008; National Institute of Deafness and other Communication Disorders, 2008; Duffy & Bartoshuk, 2000
Underlying MechanismsUnderlying Mechanisms
Lacking receptor sites for chemicals Lacking receptor sites for chemicals associated with certain tastesassociated with certain tastes
Damage to the central nervous Damage to the central nervous system which is directly involved in system which is directly involved in the innervation of taste budthe innervation of taste bud
Duffy & Bartoshuk; National Institute of Deafness and other Communication Duffy & Bartoshuk; National Institute of Deafness and other Communication Disorders, 2008Disorders, 2008
TreatmentsTreatments
Depends on the cause Depends on the cause Medication: stopping or changing the Medication: stopping or changing the
medication should alleviate the problem medication should alleviate the problem Also true of some illnesses or allergies; Also true of some illnesses or allergies;
their taste perception returns with their taste perception returns with recovery recovery
Correcting a general medical problemCorrecting a general medical problem Occasionally will return spontaneouslyOccasionally will return spontaneously
National Institute of Deafness and other Communication Disorders, National Institute of Deafness and other Communication Disorders, 20022002
PreventionPrevention
Practice good oral hygiene Practice good oral hygiene Have consistent dental appointmentsHave consistent dental appointments There is not a preventative measure There is not a preventative measure
for taste loss associated with agingfor taste loss associated with aging
National Institutes of Health Senior Health, National Institutes of Health Senior Health, 20082008
Food AcceptanceFood Acceptance
http://www.mychildhealth.net/wp-content/uploads/2009/04/kids-vegetable.jpg
Food AcceptanceFood Acceptance
Evaluation of foods based on their degree of Sweetness Bitterness Overall palatability
Duffy & Bartoshuk, 2000
Dietary Guidelines & Dietary Guidelines & Reference IntakesReference Intakes
Dietary Guidelines for Americans Carbohydrates- 45%-65% of total
calories Fats- 20%-35% of total calories
Dietary Reference Intakes Carbohydrates- 130g/day for males &
females ages 1-70 Fats not yet been determined
United States Department of Agriculture, 2005
Health Risks & Medication Health Risks & Medication InteractionsInteractions
Health risks can include: Malnutrition Weight inadequacies Organ system failure Coma Death
Some medications can alter taste acuity Could increase difficulty in already picky
tasters
Mahan & Escott-Stump, 2008
Gaps in KnowledgeGaps in Knowledge Frequency of food acceptance was
inconsistent throughout the studies Status of research based on genetic
variation hard to come by Earlier studies sometimes did not define levels
for tasters Prevalent because food acceptance can
also be affected by: Environmental factors Allergies Religious preferences Dietary preferences
Duffy & Bartoshuk, 2000; Zhao et al., 2007
Food Acceptance Food Acceptance & Genetic & Genetic
Variation on Variation on TasteTaste
IntroductionIntroduction
Authors: Valerie B. Duffy, PhD, RD Authors: Valerie B. Duffy, PhD, RD and Linda M. Bartoshuk, PhD. and Linda M. Bartoshuk, PhD. Published in the Journal of The Published in the Journal of The
American Dietetic Association American Dietetic Association Performed at Yale University in Performed at Yale University in
ConnecticutConnecticut
Duffy & Bartoshuk, 2000
BackgroundBackground Consumers report that taste is an important Consumers report that taste is an important
factor when selecting foods, though taste is factor when selecting foods, though taste is often used as a broad descriptoroften used as a broad descriptor
Taste can refer to:Taste can refer to: True Taste - the perception of bitter, True Taste - the perception of bitter,
sweet, salty, and soursweet, salty, and sour Retronasal Olfaction- perception of Retronasal Olfaction- perception of
olfactory stimuli from within the oral olfactory stimuli from within the oral cavity cavity
Oral Somatosensation- perception of Oral Somatosensation- perception of touch, temperature, and pain touch, temperature, and pain
Mennella et al., 2005; Mennella et al., 2005; Duffy & Bartoshuk, 2000
BackgroundBackground
Method of measuring perception is Method of measuring perception is not perfect not perfect Can be altered by many factors such as Can be altered by many factors such as
hormonal changes and common hormonal changes and common pathologic conditions pathologic conditions
Authors also use fungiform papillae Authors also use fungiform papillae density because of correlation with density because of correlation with bitterness perceptionbitterness perception
Duffy & Bartoshuk, 2000; Basson et al., 2005
Research QuestionResearch Question
Is there a contribution of genetic Is there a contribution of genetic variation in taste to liking of sweet, variation in taste to liking of sweet, fat, and bitter foods and beverages?fat, and bitter foods and beverages?
Duffy & Bartoshuk, 2000
Hypothesis
People who taste PROP as People who taste PROP as exceptionally bitter and have a high exceptionally bitter and have a high density of fungiform papillae have a density of fungiform papillae have a different oral sensory world from different oral sensory world from those who taste less PROP bitterness those who taste less PROP bitterness relative to density of fungiform relative to density of fungiform papillaepapillae Relationship will produce a difference in Relationship will produce a difference in
preference for sweet, fat, or bitter foods preference for sweet, fat, or bitter foods and beveragesand beverages
Duffy & Bartoshuk, 2000
Aims of StudyAims of Study
Identify a relationship betweenIdentify a relationship between Fungiform papilla densityFungiform papilla density PROP bitterness PROP bitterness Acceptance of foods and beverages Acceptance of foods and beverages
with varying bitter, sweet, and fat with varying bitter, sweet, and fat contentcontent
Duffy & Bartoshuk, 2000
MethodsMethods Convenience sample of 70 healthy adults Convenience sample of 70 healthy adults
recruited by advertising in a university recruited by advertising in a university community community
Subjects completed a taste related health Subjects completed a taste related health questionnaire including weight and height for questionnaire including weight and height for BMI calculation, a food acceptance survey, and BMI calculation, a food acceptance survey, and the restraint scale the restraint scale 10 subjects were excluded due to a hearing 10 subjects were excluded due to a hearing
impairment impairment 14 subjects were excluded because of high dietary 14 subjects were excluded because of high dietary
restraint, disinhibition, and weight fluctuation restraint, disinhibition, and weight fluctuation Remaining 46 subjects classified as 24 women & 22 Remaining 46 subjects classified as 24 women & 22
men, 8 Asian Americans, 7 African Americans, 24 men, 8 Asian Americans, 7 African Americans, 24 Caucasians, 6 Latin Americans and 1 Asian Indian Caucasians, 6 Latin Americans and 1 Asian Indian
Duffy & Bartoshuk, 2000
Research DesignResearch Design Deionized water was used to prepare all Deionized water was used to prepare all
PROP and NaCl solutions and served as a PROP and NaCl solutions and served as a rinse before each stimulus rinse before each stimulus
Threshold testing: two alternative forced Threshold testing: two alternative forced choice, up-down detection thresholdschoice, up-down detection thresholds PROP solutions ranging in quarter log steps from PROP solutions ranging in quarter log steps from
0.000001 to 0.0032 mol/L 0.000001 to 0.0032 mol/L Concentrations were decreased only after 2 Concentrations were decreased only after 2
correct choices but were increased after one correct choices but were increased after one incorrect choiceincorrect choice
Suprathreshold testing (occurred after Suprathreshold testing (occurred after threshold testing): subjects used magnitude threshold testing): subjects used magnitude estimation to indicate intensity of quarter-estimation to indicate intensity of quarter-log steps of solutions and 1,000 Hz toneslog steps of solutions and 1,000 Hz tones
Duffy & Bartoshuk, 2000
Research DesignResearch Design
Subjects asked to rate all stimuli on a Subjects asked to rate all stimuli on a common scale of intensitycommon scale of intensity PROP solutions were presented after PROP solutions were presented after
NaCl solutions to prevent context effects NaCl solutions to prevent context effects Subjects then assigned numbers to Subjects then assigned numbers to
adjectives: “very strong,” “strong,” adjectives: “very strong,” “strong,” “moderate,” “weak,” and “very weak”.“moderate,” “weak,” and “very weak”.
PROP ratings normalized with the tone PROP ratings normalized with the tone ratings that followed the NaCl series ratings that followed the NaCl series
Duffy & Bartoshuk, 2000
Research DesignResearch Design
For fungiform papillae counts, a methylene For fungiform papillae counts, a methylene blue stain was applied to the anterior portion blue stain was applied to the anterior portion of the tongueof the tongue Images were recorded through an operating Images were recorded through an operating
microscope and counted in a 3x3-mm area to the microscope and counted in a 3x3-mm area to the right of the midline at the tongue tip right of the midline at the tongue tip
Subjects completed an 83-item survey Subjects completed an 83-item survey consisting of foods from all major food groups consisting of foods from all major food groups using a hedonic scale using a hedonic scale Instructed to circle “like” or “dislike” for each item Instructed to circle “like” or “dislike” for each item
and then mark line length on a 200 mm line to and then mark line length on a 200 mm line to indicate the degree of liking or disliking indicate the degree of liking or disliking
Duffy & Bartoshuk, 2000
Food Liking/Disliking Groups
Duffy & Bartoshuk, 2000
ResultsResults Data were analyzed with Data were analyzed with
STATISTICA, P < 0.05 STATISTICA, P < 0.05 Perceived bitterness of PROP Perceived bitterness of PROP
did not correlate significantly did not correlate significantly with body weight, height or BMI with body weight, height or BMI in either sex in either sex
Fungiform papillae density Fungiform papillae density correlated significantly with BMI correlated significantly with BMI in men (r = 0.50)in men (r = 0.50)
Duffy & Bartoshuk, 2000
Results
Based on perceived bitterness of Based on perceived bitterness of 0.0032 mol/L PROP:0.0032 mol/L PROP:12 nontasters (5 Women, 7 Men) 12 nontasters (5 Women, 7 Men) 22 medium tasters (10 Women, 12 22 medium tasters (10 Women, 12
Men) Men) 12 supertasters (9 Women, 3 Men)12 supertasters (9 Women, 3 Men)
Women reported highest perceived Women reported highest perceived bitterness for the 0.0032 mol/L PROPbitterness for the 0.0032 mol/L PROP
Duffy & Bartoshuk, 2000
ResultsResults
Fungiform papillae density correlated Fungiform papillae density correlated significantly with perceived bitterness of significantly with perceived bitterness of PROP (P < 0.05)PROP (P < 0.05)
Women showed greatest variance in the Women showed greatest variance in the residuals from the regression analysis of residuals from the regression analysis of PROP bitterness on funigform papillae PROP bitterness on funigform papillae density (P < 0.01)density (P < 0.01) Significance in funigform papillae density Significance in funigform papillae density
distribution for men was displaced toward distribution for men was displaced toward lower densities (P < 0.05)lower densities (P < 0.05)
Duffy & Bartoshuk, 2000
Results, Table 3Results, Table 3
Duffy & Bartoshuk, 2000
Results, continuedResults, continued Perceived bitterness of PROP showed Perceived bitterness of PROP showed
significant correlations with liking of sweets, significant correlations with liking of sweets, fruits, and natural sweets fruits, and natural sweets Negative correlations for women Negative correlations for women Positive correlation for men (just showed Positive correlation for men (just showed
significance in fruits) significance in fruits) Significant negative correlation between liking Significant negative correlation between liking
of sweets and increased PROP bitterness in of sweets and increased PROP bitterness in womenwomen
Women who perceived PROP bitterness did not Women who perceived PROP bitterness did not like fat1, fat2, or cheese significantlylike fat1, fat2, or cheese significantly Men who perceived PROP bitterness significantly Men who perceived PROP bitterness significantly
liked fat1 liked fat1
Duffy & Bartoshuk, 2000
Results, continuedResults, continued Significant negative correlation between liking Significant negative correlation between liking
of fat and increasing PROP bitterness for of fat and increasing PROP bitterness for women women
Significant positive correlation in men between Significant positive correlation in men between liking/disliking fat foods and fungiform papillae liking/disliking fat foods and fungiform papillae density density
Neither measure correlated significantly with Neither measure correlated significantly with liking/disliking of bitter beverages or liking/disliking of bitter beverages or cruciferous vegetablescruciferous vegetables
Women and men had significant positive Women and men had significant positive correlation between liking/disliking of the correlation between liking/disliking of the vegetable group and fungiform papillae densityvegetable group and fungiform papillae density
Duffy & Bartoshuk, 2000
DiscussionDiscussion
Authors felt they hadAuthors felt they had Better classification of liking/disliking Better classification of liking/disliking
foods to help eliminate the ceiling factor foods to help eliminate the ceiling factor Better classification of nontasters, Better classification of nontasters,
medium tasters, and supertastersmedium tasters, and supertasters Associations between PROP Associations between PROP
bitterness and both sweet & fat bitterness and both sweet & fat preference in women might be preference in women might be related to hormonal variationrelated to hormonal variation
Duffy & Bartoshuk, 2000
Discussion
Fungiform papilla count was from too Fungiform papilla count was from too small of an area to provide a stronger small of an area to provide a stronger correlation with PROP bitterness correlation with PROP bitterness
Impact of taste genetic variation on Impact of taste genetic variation on food acceptance depends on food acceptance depends on interactions between genetic traits interactions between genetic traits and non-sensory influences and non-sensory influences Could also account for the differences Could also account for the differences
between women and menbetween women and men
Duffy & Bartoshuk, 2000
LimitationsLimitations
Small sample sizeSmall sample size Small papillae area countSmall papillae area count Control of non-sensory influencesControl of non-sensory influences
Prior associations with certain kinds of Prior associations with certain kinds of foodsfoods
Experimenter biasExperimenter bias True dietary disinhibition True dietary disinhibition
Duffy & Bartoshuk, 2000
Future Future RecommendationsRecommendations
How much other factors play along with How much other factors play along with genetic variation in determining food genetic variation in determining food acceptance acceptance RaceRace Age Age Sex Sex
Role of hormones in women’s food Role of hormones in women’s food acceptanceacceptance
Bigger sample size Bigger sample size Larger area for fungiform papillae countingLarger area for fungiform papillae counting
Duffy & Bartoshuk, 2000; Krebs, Krebs, 20092009
Implications for Consumers Implications for Consumers & Patients & Patients
Food preferences & patterns may be Food preferences & patterns may be related to genetic predisposition related to genetic predisposition rather than not understanding healthy rather than not understanding healthy eatingeating Dietary interventions can ultimately come Dietary interventions can ultimately come
back to how enjoyable the foods and back to how enjoyable the foods and beverages are despite knowing its health beverages are despite knowing its health benefitsbenefits
Genetic variation is one of many Genetic variation is one of many factors that influence oral sensationfactors that influence oral sensation
Duffy & Bartoshuk, 2000
Questions?Questions?
Q&AQ&A What were the genetic markers used to assess What were the genetic markers used to assess
taste? taste? Perceiving of PROP bitterness and Perceiving of PROP bitterness and Fungiform Papillae densityFungiform Papillae density
In Table 3, what category had opposite In Table 3, what category had opposite correlation significance for women and men? correlation significance for women and men? Fruits; Negative correlation for women and Fruits; Negative correlation for women and Positive Correlation for MenPositive Correlation for Men
Which sex showed a significant negative Which sex showed a significant negative correlation between PROP bitterness and liking correlation between PROP bitterness and liking of sweets? of sweets? WomenWomen
Which category showed a significant positive Which category showed a significant positive correlation with fungiform papillae density in correlation with fungiform papillae density in men? men? Fat AverageFat Average
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