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


Original embargo terms

Visible to MSU only for 6 months||5/17/2021

Document Type

Dissertation - Open Access


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