The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake

摘要: Abstract Emerging evidence suggests fat can be perceived as a taste. G-protein coupled receptors well CD36 , fatty acid translocase, have been proposed to involved in perception. Therefore, differences number of and genotype both influence inter-individual taste Fungiform papillae density (FPD) PROP taster status are phenotypes related receptor number. Previous authors an association between such CA6 (gustin) genotype, because the latter influences cell proliferation. The effect these factors on perception, preference intake, requires further investigation. main aim this study was investigate effects sensitivity, including genotypic phenotypic variation, liking ice cream dietary intake. Participants (n = 136) age 18–55 years were recruited UK. Hedonic results demonstrated that for significantly affected by content sample, demographic (gender, ethnicity, age) but not consumers rs1761667 or rs2274333 nor FPD. However, categorising sensitivity from participant responses salt alone (rather than PROP) found significant differences, with low perceivers high (20%) substantially more medium- perceivers. This indicated increased reduced fat. Cluster analysis highlighted one group (18%) liked higher cream, whereas another (30%) lower compared 52% regardless content. There groups sensitivity. Concerning recorded high-fat liker dairy product consumption dislikers. Fat intake percentage total energy however minor allele frequency at is too draw firm conclusions within population.