Show simple item record

dc.contributor.authorBarragan, Rocio
dc.contributor.authorColtell, Oscar
dc.contributor.authorPortoles, Olga
dc.contributor.authorAsensio, Eva M.
dc.contributor.authorSorli, Jose V.
dc.contributor.authorOrtega-Azorin, Carolina
dc.contributor.authorGonzalez, Jose I.
dc.contributor.authorSaiz, Carmen
dc.contributor.authorFernández-Carrión, Rebeca
dc.contributor.authorOrdovas, Jose M 
dc.contributor.authorCorella, Dolores
dc.date.accessioned2018-11-22T08:10:50Z
dc.date.available2018-11-22T08:10:50Z
dc.date.issued2018
dc.identifierISI:000448821300205
dc.identifier.citationNutrients. 2018; 10(10):E1539
dc.identifier.issn2072-6643
dc.identifier.urihttp://hdl.handle.net/20.500.12105/6664
dc.description.abstractThere is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a ``total taste score´´) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18-80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception (total taste score) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 x 10(-5) and p = 1.48 x 10(-7), for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men (p = 1.4 x 10(-8) for ``total taste score´´). However, there were differences depending on the taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste (p = 1.38 x 10(-50)), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.
dc.description.sponsorshipThis study was partially funded, by the Spanish Ministry of Health (Instituto de Salud Carlos III) and the Ministerio de Economia y Competitividad-Fondo Europeo de Desarrollo Regional (FEDER) (grants CIBER 06/03, PRX17/00500, PI16/00366, PI06/1326 and SAF2016-80532-R); the University Jaume I (grants P1-1B2013-54 and COGRUP/2016/06); the Fundacio La Marato de TV3 (grant 538/U/2016); the Real Colegio Complutense at Harvard University and the Generalitat Valenciana (grant PROMETEO2017/017).
dc.language.isoeng
dc.publisherMDPI
dc.relation.isversionofPublisher's version
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjecttaste perception
dc.subjectaging
dc.subjectsex
dc.subjecttaste polymorphisms
dc.subjecttaste preferences
dc.subjectFOOD PREFERENCES
dc.subjectDIET QUALITY
dc.subjectADULTS
dc.subjectHEALTH
dc.subjectSENSITIVITY
dc.subjectPOLYMORPHISMS
dc.subjectPOPULATION
dc.subjectINSIGHTS
dc.subjectTAS2R38
dc.subjectLIFE
dc.titleBitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects
dc.typeArtículo
dc.rights.licenseAtribución 4.0 Internacional*
dc.identifier.pubmedID30340375
dc.format.volume10
dc.identifier.doi10.3390/nu10101539
dc.contributor.funderInstituto de Salud Carlos III - ISCIII
dc.contributor.funderMinisterio de Economia y Competitividad (España)
dc.contributor.funderUniversity Jaume I
dc.contributor.funderFundacio la Marato
dc.contributor.funderEuropean Regional Development Fund (ERDF/FEDER)
dc.contributor.funderGeneralitat Valenciana
dc.description.peerreviewed
dc.relation.publisherversionhttps://doi.org/10.3390/nu10101539
dc.identifier.journalNutrients
dc.repisalud.orgCNICCNIC::Grupos de investigación::Imagen Cardiovascular y Estudios Poblacionales
dc.repisalud.institucionCNIC
dc.relation.projectIDinfo:eu-repo/grantAgreement/ES/CIBER06/03es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/ES/PRX17/00500es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/ES/PI16/00366es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/ES/PI06/1326es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/ES/SAF2016-80532-Res_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


Files in this item

Acceso Abierto
Thumbnail
Acceso Abierto
Thumbnail

This item appears in the following Collection(s)

Show simple item record

Atribución 4.0 Internacional
This item is licensed under a: Atribución 4.0 Internacional