Impact of Genetic and Environmental Determinants of Taste with Food Preferences in Older Adults

Individual differences in the ability to detect bitter tasting compounds, such as phenylthiocarbamide (PTC) or its derivative, 6-n-propylthiouracil (PROP) has long been recognized as a common genetic trait. This observation has been proposed to explain some of the variability in the dietary habits o...

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Bibliographic Details
Published in:Journal of nutrition for the elderly 2008, Vol.27 (3-4), p.267-276
Main Authors: Navarro-Allende, Alejandra, Khataan, Nora, El-Sohemy, Ahmed
Format: Article
Language:English
Subjects:
Aged
Aged, 80 and over
Aging - genetics
Aging - physiology
bitterness
elderly
environmental factors
Feeding Behavior - physiology
flavor compounds
food beliefs
food choices
Food preferences
Food Preferences - physiology
genes
genetic polymorphism
genetic variation
genetics
Humans
literature reviews
novel foods
older adults
phenylthiocarbamide
Polymorphism, Genetic - genetics
propylthiouracil
sensory receptors
taste
Taste - genetics
Taste - physiology
tongue
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Summary:Individual differences in the ability to detect bitter tasting compounds, such as phenylthiocarbamide (PTC) or its derivative, 6-n-propylthiouracil (PROP) has long been recognized as a common genetic trait. This observation has been proposed to explain some of the variability in the dietary habits of a population. Several members of the TAS2R receptor gene family encode taste receptors on the tongue, and genetic polymorphisms of TAS2R38 have been associated with marked differences in the perception of PTC and PROP. An association between TAS2R38 genotype and food preferences has been found among children, but no associations have been reported among older adults. This, along with the decreased ability to taste certain foods with increasing age, suggests that environmental factors are more important than genetic influences in food preferences among the elderly. The elderly may be more inclined to try and accept novel foods because of diet-related attitudes and beliefs that are formulated throughout the years.
ISSN:0163-9366
1540-8566
DOI:10.1080/01639360802261920