The associations between genetics,salt taste perception and salt intake in young adults |
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Affiliation: | 1. Programa de Pós Graduação em Saúde da Criança e do Adolescente, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil;2. Departamento de Alimentos e Nutrição, (Universidade Federal de Santa Maria), Palmeira das Missões, Brazil |
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Abstract: | Food liking is one of the main determinants of food intake. Salt taste perception and preference, that play a role in liking of salt, may be genetically determined, although research in humans is scarce. The aim of this study was to explore the associations between genetics, salt taste perception, preference, self-reported salt habit and intake. The participants were young (18–35 years) and healthy adults (32 males and 63 females). Salt taste thresholds were determined with British Standard ISO3972:2011 methodology and salt taste preference by ratings of saltiness and pleasantness of tomato soup with salt concentrations reflecting salt content in foods. Self-reported salt habit was determined by asking participants how salty they usually eat their food and salt intake with two 24-hour 5-step multiple pass recalls. Genotyping for variants in the SCNN1B rs239345 and TRPV1 rs8065080 was performed. Participants homozygous for the minor allele of the rs8065080 had lower ratings of saltiness (p = 0.008) and higher ratings of pleasantness of soup (p = 0.027) when compared to major allele carriers. Preference for salt in soup was associated with salt habit (p = 0.003) and participants with high salt preference had higher salt intake compared to those with low salt preference (2236 ± 261 vs. 1543 ± 107 mg/1000 kcal, p = 0.017). TRPV1 rs8065080 may play a role in salt taste perception and preference, which should be confirmed in a larger sample size study. Hedonic appeal of salty food should be considered when providing personalised advice to change this behaviour. |
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Keywords: | Genetics Preference Salt intake SCNN1B Taste TRPV1 AMPM"} {"#name":"keyword" "$":{"id":"k0040"} "$$":[{"#name":"text" "_":"automated multiple pass method CVD"} {"#name":"keyword" "$":{"id":"k0050"} "$$":[{"#name":"text" "_":"cardiovascular disease DALY"} {"#name":"keyword" "$":{"id":"k0060"} "$$":[{"#name":"text" "_":"disability adjusted life year FFQ"} {"#name":"keyword" "$":{"id":"k0070"} "$$":[{"#name":"text" "_":"food frequency questionnaire SCNN1B"} {"#name":"keyword" "$":{"id":"k0080"} "$$":[{"#name":"text" "_":"Epithelial sodium channel 1 subunit beta SNP"} {"#name":"keyword" "$":{"id":"k0090"} "$$":[{"#name":"text" "_":"single nucleotide polymorphism TRPV1"} {"#name":"keyword" "$":{"id":"k0100"} "$$":[{"#name":"text" "_":"The transient receptor potential cation channel subfamily V member 1 USDA"} {"#name":"keyword" "$":{"id":"k0110"} "$$":[{"#name":"text" "_":"United States Department of Agriculture |
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