Mississippi State University
Peterson, Daniel G.
Tidwell, Diane K.
Schilling, M. Wes
Date of Degree
Original embargo terms
Dissertation - Open Access
Doctor of Philosophy
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
Academy of Nutrition and Dietetics, Research Dietetic Practice Group, and Sugar Association laboratory grant
Tapanee, Pradtana, "Exploring the relationship between genetic variation in taste receptor genes and salt taste perception among people with hypertension" (2020). Theses and Dissertations. 2176.