Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Tolar-Peterson, Terezie

Committee Member

Peterson, Daniel G.

Committee Member

Tidwell, Diane K.

Committee Member

Schilling, M. Wes

Committee Member

Cheng, Wen-Hsing

Date of Degree

11-25-2020

Original embargo terms

Worldwide

Document Type

Dissertation - Open Access

Major

Nutrition

Degree Name

Doctor of Philosophy

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Different taste preferences and genetic variations may lead to particular food patterns that contribute to nutrient-related health outcomes such as hypertension. The objective of this study was to investigate single polymorphism of taste genes and salt taste perception in order to determine whether single nucleotide polymorphisms (SNPs) in the salt taste receptor genes (SCNN1B, TRPV1) affect salt taste perception in hypertensive participants. A cross-sectional study of 253 adults age 20-82 from each group, hypertensive (49%) and normotensive (51%), were enrolled. Salt taste recognition threshold, food preference score, and salt taste receptor genotype were determined. The hypertensive group had a higher salt taste recognition threshold than the normotensive group. However, there was no correlation between salt taste recognition threshold and salty food preference. Results also provide evidence that the polymorphism TRPV1, rs4790522 with AA genotype is associated with a lower sensitivity threshold of salt taste.

URI

https://hdl.handle.net/11668/20855

Sponsorship

Academy of Nutrition and Dietetics, Research Dietetic Practice Group, and Sugar Association laboratory grant

Download

Share

COinS