- Email: [email protected]
Taste Genetics, Dietary Behaviors, and Cardiovascular Disease (CVD) Risk Among Middle-Aged Women
SUNDAY, SEPTEMBER 30
ORIGINAL CONTRIBUTIONS: DIET AND GENETICS Title: TASTE GENETICS, DIETARY BEHAVIORS, AND CARDIOVASCULAR DISEASE (CVD) RISK AMONG MIDDLE-AGED WOMEN Author(s): V. B. Duffy,1 J. E. Hayes,2 B. S. Sullivan,1 J. R. Kidd,3 M. Fernandez,2 L. M. Bartoshuk4; 1Allied Health Sciences, University of Connecticut, Storrs, CT, 2Nutritional Sciences, University of Connecticut, Storrs, CT, 3Genetics, Yale University School of Medicine, New Haven, CT, 4 Community Dentistry and Behavioral Science, University of Florida, Gainesville, FL Learning Outcome: To increase the awareness of associations between genetics, taste, diet and risk for cardiovascular disease Text: Consumers report taste as an important determinant of food selection. Taste varies genetically and with exposure to taste-related pathologies, which can be measured by taste receptor genotype and responsiveness to bitter compounds. In a cross-sectional, observational study of 100 women (45⫾9 yrs, primarily European ancestry), we investigated associations between taste, diet, adiposity and CVD risk factors. Taste markers included TAS2R38 genotype and bitterness of whole-mouth propylthiouracil (PROP; taste genetic marker) and tongue-tip quinine (taste pathology marker). Diet was assessed by survey (preference, frequency). Over 50% of women were overweight or obese. One-third showed pre- or hypertension or elevated LDL-cholesterol. Via multiple regression (MR) and age independent, those tasting PROP or quinine least bitter reported greater liking for high-fat or sweet food groups (groupings differed somewhat by compound), which, in turn, predicted elevated waist circumferences. Depressed quinine bitterness positively associated with waist circumference; PROP bitterness did not. Using regression and controlling for age, adiposity and quinine bitterness, those tasting PROP least bitter had more frequent consumption of high-fat foods as well as higher blood pressures and LDL-cholesterols. In a sub-sample, TAS2R38 genotyping identified common haplotypes: 19 AVI/AVI nontasters, 31 AVI/PAV heterozygotes, 20 PAV/PAV tasters. With ANCOVA controlling for age, adiposity and medication, LDL-cholesterol, but not blood pressure, varied significantly across haplotypes (F⫽3.270,p⬍0.05), with AVI/AVI (145.9⫾9.8 SEM)⬎heterozygotes (119.5⫾6.8) or PAV/PAV (105.5⫾8.8). These findings support taste genetic links to atherogenic lipoproteins expressed through fat preference/intake. Taste markers also may explain variance in CVD risk through food preference, central adiposity and blood pressure. Funding Disclosure: USDA/NRI and NIDCD
A-10 / August 2007 Suppl 3—Abstracts Volume 107 Number 8
ORIGINAL CONTRIBUTIONS: DIET AND GENETICS Title: TASTE GENETICS, DIETARY BEHAVIORS, AND CARDIOVASCULAR DISEASE (CVD) RISK AMONG MIDDLE-AGED WOMEN Author(s): V. B. Duffy,1 J. E. Hayes,2 B. S. Sullivan,1 J. R. Kidd,3 M. Fernandez,2 L. M. Bartoshuk4; 1Allied Health Sciences, University of Connecticut, Storrs, CT, 2Nutritional Sciences, University of Connecticut, Storrs, CT, 3Genetics, Yale University School of Medicine, New Haven, CT, 4 Community Dentistry and Behavioral Science, University of Florida, Gainesville, FL Learning Outcome: To increase the awareness of associations between genetics, taste, diet and risk for cardiovascular disease Text: Consumers report taste as an important determinant of food selection. Taste varies genetically and with exposure to taste-related pathologies, which can be measured by taste receptor genotype and responsiveness to bitter compounds. In a cross-sectional, observational study of 100 women (45⫾9 yrs, primarily European ancestry), we investigated associations between taste, diet, adiposity and CVD risk factors. Taste markers included TAS2R38 genotype and bitterness of whole-mouth propylthiouracil (PROP; taste genetic marker) and tongue-tip quinine (taste pathology marker). Diet was assessed by survey (preference, frequency). Over 50% of women were overweight or obese. One-third showed pre- or hypertension or elevated LDL-cholesterol. Via multiple regression (MR) and age independent, those tasting PROP or quinine least bitter reported greater liking for high-fat or sweet food groups (groupings differed somewhat by compound), which, in turn, predicted elevated waist circumferences. Depressed quinine bitterness positively associated with waist circumference; PROP bitterness did not. Using regression and controlling for age, adiposity and quinine bitterness, those tasting PROP least bitter had more frequent consumption of high-fat foods as well as higher blood pressures and LDL-cholesterols. In a sub-sample, TAS2R38 genotyping identified common haplotypes: 19 AVI/AVI nontasters, 31 AVI/PAV heterozygotes, 20 PAV/PAV tasters. With ANCOVA controlling for age, adiposity and medication, LDL-cholesterol, but not blood pressure, varied significantly across haplotypes (F⫽3.270,p⬍0.05), with AVI/AVI (145.9⫾9.8 SEM)⬎heterozygotes (119.5⫾6.8) or PAV/PAV (105.5⫾8.8). These findings support taste genetic links to atherogenic lipoproteins expressed through fat preference/intake. Taste markers also may explain variance in CVD risk through food preference, central adiposity and blood pressure. Funding Disclosure: USDA/NRI and NIDCD
A-10 / August 2007 Suppl 3—Abstracts Volume 107 Number 8