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

There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age...

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Vydáno v:	Nutrients Ročník 10; číslo 10; s. 1539
Hlavní autoři:	Barragán, Rocio, Coltell, Oscar, Portolés, Olga, Asensio, Eva M., Sorlí, José V., Ortega-Azorín, Carolina, González, José I., Sáiz, Carmen, Fernández-Carrión, Rebeca, Ordovas, Jose M., Corella, Dolores
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Switzerland MDPI AG 18.10.2018 MDPI
Témata:	Adolescent Adult Age Age Factors Aged Aged, 80 and over Aging Aging - genetics Aging - physiology Aging - psychology citric acid Deoxyribonucleic acid Diet DNA Epidemiology Epithelial Sodium Channels - genetics epithelium Female Food food choices Food Preferences - psychology Genes genetic polymorphism genetic variation glutamic acid Health care Humans Male men Middle Aged Nutrition research Obesity Older people Polymorphism Polymorphism, Genetic Population Preferences Preventive medicine propylthiouracil Public health Quality of life Receptors, G-Protein-Coupled - genetics saltiness Sex Factors sodium channels sodium chloride sourness sucrose Taste Taste Perception - genetics Taste Perception - physiology umami women Womens health Young Adult Spain taste preferences aging taste perception taste polymorphisms sex
ISSN:	2072-6643, 2072-6643
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Abstract	There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception (“total taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men (p = 1.4 × 10−8 for total taste score). However, there were differences depending on the taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.
AbstractList	There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception (“total taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men (p = 1.4 × 10−8 for total taste score). However, there were differences depending on the taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging. There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a "total taste score") and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18⁻80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception ("total taste score") with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10-5 and p = 1.48 × 10-7, for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men (p = 1.4 × 10-8 for total taste score). However, there were differences depending on the taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste (p = 1.38 × 10-50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a "total taste score") and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18⁻80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception ("total taste score") with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10-5 and p = 1.48 × 10-7, for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men (p = 1.4 × 10-8 for total taste score). However, there were differences depending on the taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste (p = 1.38 × 10-50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging. There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a "total taste score") and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18⁻80 years ( = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception ("total taste score") with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations ( = 0.028; = 0.012; = 0.005; = 4.20 × 10 and = 1.48 × 10 , for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age ( 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men ( = 1.4 × 10 for total taste score). However, there were differences depending on the taste, umami being the lowest ( = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste ( = 1.38 × 10 ), having a significant interaction with sex ( = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated ( = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.
Author	Ortega-Azorín, Carolina Sáiz, Carmen Barragán, Rocio Coltell, Oscar Asensio, Eva M. Sorlí, José V. Ordovas, Jose M. Fernández-Carrión, Rebeca Corella, Dolores González, José I. Portolés, Olga
AuthorAffiliation	6 IMDEA Alimentación, 28049 Madrid, Spain 4 Nutrition and Genomics Laboratory, JM-USDA Human Nutrition Research Center on Aging Tufts University, Boston, MA 02155, USA; jose.ordovas@tufts.edu 1 CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain; rocio.barragan@uv.es (R.B.); oscar.coltell@uji.es (O.C.); Olga.Portoles@uv.es (O.P.); eva.m.asensio@uv.es (E.M.A.); jose.sorli@uv.es (J.V.S.); carolina.ortega@uv.es (C.O.-A.); Ignacio.Glez-Arraez@uv.es (J.I.G.); carmen.saiz@uv.es (C.S.), Rebeca.Fernandez@uv.es (R.F.-C.) 2 Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain 3 Department of Computer Languages and Systems, Universitat Jaume I, 12071 Castellón, Spain 5 Department of Cardiovascular Epidemiology and Population Genetics, Centro Nacional de Investigaciones Cardiovasculares (CNIC), 28029 Madrid, Spain
AuthorAffiliation_xml	– name: 1 CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain; rocio.barragan@uv.es (R.B.); oscar.coltell@uji.es (O.C.); Olga.Portoles@uv.es (O.P.); eva.m.asensio@uv.es (E.M.A.); jose.sorli@uv.es (J.V.S.); carolina.ortega@uv.es (C.O.-A.); Ignacio.Glez-Arraez@uv.es (J.I.G.); carmen.saiz@uv.es (C.S.), Rebeca.Fernandez@uv.es (R.F.-C.) – name: 5 Department of Cardiovascular Epidemiology and Population Genetics, Centro Nacional de Investigaciones Cardiovasculares (CNIC), 28029 Madrid, Spain – name: 6 IMDEA Alimentación, 28049 Madrid, Spain – name: 2 Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain – name: 3 Department of Computer Languages and Systems, Universitat Jaume I, 12071 Castellón, Spain – name: 4 Nutrition and Genomics Laboratory, JM-USDA Human Nutrition Research Center on Aging Tufts University, Boston, MA 02155, USA; jose.ordovas@tufts.edu
Author_xml	– sequence: 1 givenname: Rocio orcidid: 0000-0001-8072-3791 surname: Barragán fullname: Barragán, Rocio – sequence: 2 givenname: Oscar orcidid: 0000-0002-4518-8495 surname: Coltell fullname: Coltell, Oscar – sequence: 3 givenname: Olga surname: Portolés fullname: Portolés, Olga – sequence: 4 givenname: Eva M. surname: Asensio fullname: Asensio, Eva M. – sequence: 5 givenname: José V. orcidid: 0000-0002-0130-2006 surname: Sorlí fullname: Sorlí, José V. – sequence: 6 givenname: Carolina surname: Ortega-Azorín fullname: Ortega-Azorín, Carolina – sequence: 7 givenname: José I. surname: González fullname: González, José I. – sequence: 8 givenname: Carmen surname: Sáiz fullname: Sáiz, Carmen – sequence: 9 givenname: Rebeca surname: Fernández-Carrión fullname: Fernández-Carrión, Rebeca – sequence: 10 givenname: Jose M. surname: Ordovas fullname: Ordovas, Jose M. – sequence: 11 givenname: Dolores orcidid: 0000-0002-2366-4104 surname: Corella fullname: Corella, Dolores
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/30340375$$D View this record in MEDLINE/PubMed
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Snippet	There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and...
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SubjectTerms	Adolescent Adult Age Age Factors Aged Aged, 80 and over Aging Aging - genetics Aging - physiology Aging - psychology citric acid Deoxyribonucleic acid Diet DNA Epidemiology Epithelial Sodium Channels - genetics epithelium Female Food food choices Food Preferences - psychology Genes genetic polymorphism genetic variation glutamic acid Health care Humans Male men Middle Aged Nutrition research Obesity Older people Polymorphism Polymorphism, Genetic Population Preferences Preventive medicine propylthiouracil Public health Quality of life Receptors, G-Protein-Coupled - genetics saltiness Sex Factors sodium channels sodium chloride sourness sucrose Taste Taste Perception - genetics Taste Perception - physiology umami women Womens health Young Adult
Title	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
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