Reed Danielle R, Xia Mary B
Monell Chemical Senses Center, Philadelphia, PA
Monell Chemical Senses Center, Philadelphia, PA.
Adv Nutr. 2015 May 15;6(3):353S-60S. doi: 10.3945/an.114.007005. Print 2015 May.
This article summarizes new knowledge about the contribution of genetic variation to person-to-person differences underlying some sensory aspects of dietary fatty acids. Receptors on the taste cells of the human tongue arise from genes that have marked variation in DNA sequence, which, in some cases, is associated with differences in how these lipids in foods are perceived. These perceptual differences may affect food selection.
本文总结了关于基因变异在饮食脂肪酸某些感官方面人与人之间差异中所起作用的新知识。人类舌头上味觉细胞的受体源自DNA序列存在显著变异的基因，在某些情况下，这种变异与食物中这些脂质的感知差异有关。这些感知差异可能会影响食物选择。
