Tapanee Pradtana, Tidwell Diane K, Schilling M Wes, Peterson Daniel G, Tolar-Peterson Terezie
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville 39762, MS, USA.
Institute for Genomics Biocomputing and Biotechnology, Mississippi State University, Starkville 39762, MS, USA.
Int J Hypertens. 2021 Jun 4;2021:5559831. doi: 10.1155/2021/5559831. eCollection 2021.
Different taste preferences correlated with genetic variations may lead to food consumption patterns that contribute to nutrient-related health outcomes such as hypertension.
The aim of this study was to determine whether single nucleotide polymorphisms (SNPs) in the salt taste receptor genes 1 and 1 affect salt taste perception among normotensive and hypertensive people.
We conducted a cross-sectional case control study by design consisting of a normotensive and hypertensive group. Participants were 253 adults with age range of 20-82 residing in Mississippi, USA. For each of 128 normotensives and 125 hypertensives, the salt taste recognition threshold and salt taste receptor genotype were determined.
The hypertensive group had a higher salt taste recognition threshold than the normotensive group ( < 0.001). The polymorphism of 1, rs4790522, with the AA genotype was associated with a higher salt recognition threshold (lower salt taste sensitivity) in people with hypertension and obesity. Moreover, the polymorphism of 1, rs8065080, and 1, rs239345, genes were associated with a risk of hypertension (=0.016 and =0.024).
Correlations between SNPs, salt taste sensitivity, and hypertension risk were observed. People with hypertension had a higher salt taste threshold than those with normotension.
与基因变异相关的不同味觉偏好可能导致食物消费模式，进而影响与营养相关的健康结果，如高血压。
本研究旨在确定盐味受体基因1和1中的单核苷酸多态性（SNP）是否会影响血压正常和高血压人群的盐味感知。
我们通过设计进行了一项横断面病例对照研究，包括血压正常组和高血压组。参与者为253名年龄在20 - 82岁之间、居住在美国密西西比州的成年人。对128名血压正常者和125名高血压患者分别测定了盐味识别阈值和盐味受体基因型。
高血压组的盐味识别阈值高于血压正常组（<0.001）。1基因的多态性rs4790522，AA基因型与高血压和肥胖人群较高的盐识别阈值（较低的盐味敏感性）相关。此外，1基因的多态性rs8065080和1基因的rs239345与高血压风险相关（=0.016和=0.024）。
观察到SNP、盐味敏感性与高血压风险之间的相关性。高血压患者的盐味阈值高于血压正常者。
