Duffy Valerie B
Division of Health and Human Development, Dietetics Program, School of Allied Health, University of Connecticut, 358 Mansfield Road, Box U-101, Storrs, CT 06269-2101, USA.
Appetite. 2004 Aug;43(1):5-9. doi: 10.1016/j.appet.2004.02.007.
We hypothesize that variation in oral sensation influences chronic disease risk by impacting dietary behaviors. Bitterness of 6-n-propylthiouracil (PROP) and fungiform papilla (FP) number serve as genetic taste markers. Data support that nontasters (who taste PROP as least bitter or have lowest FP number) show dietary behaviors that increase CVD risk (e.g. higher alcohol intake, greater preference for and intake of high-fat and sweet foods) and have greater measured CVD risk (e.g. higher blood pressure, less favorable serum lipids). Taste genetics interacts with environmental factors (e.g. taste-related pathologies) to affect oral sensation, dietary behaviors and disease risk. The generalizability of oral sensory and CVD risk relationships has begun to be tested on diverse samples.
我们推测，口腔感觉的差异通过影响饮食行为来影响慢性病风险。6-正丙基硫氧嘧啶（PROP）的苦味和菌状乳头（FP）数量作为遗传性味觉标记。数据表明，非味觉者（将PROP尝为苦味最低或FP数量最少的人）表现出增加心血管疾病风险的饮食行为（例如，酒精摄入量较高、对高脂肪和甜食的偏好及摄入量更大），并且经测量的心血管疾病风险更高（例如，血压较高、血脂状况较差）。味觉遗传学与环境因素（例如与味觉相关的病理状况）相互作用，以影响口腔感觉、饮食行为和疾病风险。口腔感觉与心血管疾病风险关系的普遍性已开始在不同样本中进行测试。
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