Bitter, 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.

摘要: There is growing interest in relating taste perception to diet and healthy aging. However, there still limited information on the influence of age, sex genetics acuity as well relationship between preferences. We have analysed age intensity rating five basic tastes: sweet, salty, bitter, sour umami (separately jointly a "total score") their modulation by relatively population (men women) aged 18⁻80 years (n = 1020 Caucasian European participants). Taste was determined challenging subjects with solutions tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate citric acid) at 5 increasing concentrations (I V). also measured preferences polymorphisms genes 2 receptor member 38 (TAS2R38), 1 (TAS2R38) sodium channel epithelial beta subunit (SCNN1B), TAS2R38-rs713598, TAS1R2-rs35874116 SCNN1B-rs239345 respectively. found statistically significant decrease ("total for all analysed. This association stronger higher (p 0.028; p 0.012; 0.005; 4.20 × 10-5 1.48 10-7, I V multivariable-adjusted models). When we qualities (using concentration V), diminished < 0.05 all). inverse differed depending test quality, being bitter (PROP) sour. Women perceived significantly more intense than men 1.4 10-8 total score). were differences taste, lowest 0.069). complex ability perceive preference same. Significant associations were, nevertheless, it women. In contrast, sweet associated both, The TAS2R38-rs713598 strongly 1.38 10-50), having interaction 0.030). not whereas 0.040) salty taste. conclusion, additional some genetic give rise large inter-individual that should be taken into account future studies applications precision nutrition