苦味敏感性,食欲,和慢性疾病的风险:一个跨部门研究
Tony Jehi1, Hildemar Dos Santos2, Gigi Kwok-Hinsley3
1School of Public Health and Health Sciences, California State University, Dominguez Hills (CSUDH), Carson, USA.
Cureus
|December 27, 2024
概括
在TAS2R38的遗传变异影响苦味敏感性和食物的渴望. 超级品尝者对苦味的敏感性较低,但对粉和苦味食物的渴望更高,影响了饮食选择.
科学领域:
- 遗传学 是一个遗传学.
- 营养科学 营养科学
- 生理学 生理学 生理学
背景情况:
- 在TAS2R38基因显著影响苦味的感知.
- 证据将TAS2R38单元类型与食欲和慢性疾病风险因素联系在一起是不一致的.
- 了解这些遗传变异对于个性化的营养和健康策略至关重要.
研究的目的:
- 研究TAS2R38遗传变异与苦味敏感性之间的关联.
- 探索TAS2R38品尝者群体与对特定食物类型的渴望之间的关系.
- 评估TAS2R38基因组之间慢性疾病风险因素的差异.
主要方法:
- 罗马琳达大学对116名非糖尿病患者进行的横截面研究.
- 确定TAS2R38单元类型,将参与者分为超级品尝者,品尝者或非品尝者.
- 协差分析 (ANCOVA) 用于在基因组之间比较苦味敏感性,食欲,BMI,血糖和T2D家族病史.
主要成果:
- 在TAS2R38基因组 (P <0.01) 之间发现了对氨酸和PTC苦味敏感性的显著差异.
- 与非品尝者相比,超级品尝者对苦味化合物的敏感性较低.
- 超级品尝者报告说,他们更渴望粉含量高的食物,而品尝者则更渴望苦味食物.
结论:
- TAS2R38基因变异与不同的苦味敏感性和食物渴望有关.
- 超级品味者可能由于遗传味道倾向而增加了苦味和粉食物的消费.
- 基于遗传品味特征的个性化饮食干预措施可以帮助预防和管理慢性疾病.
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