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

ABSTRACT

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.

KEYWORDS:

• Food preferences
• genetics
• older adults
• taste

The authors would like to acknowledge grant support from the Advanced Foods and Materials Network (M&E-B-4).

Additional information

Notes on contributors

Alejandra Navarro-Allende

Alejandra Navarro-Allende (BSc) is Research Assistant

Nora Khataan

Nora Khataan (BSc) is Research Assistant

Ahmed El-Sohemy

Ahmed El-Sohemy (PhD) is Associate Professor and Canada Research Chair in Nutrigenomics, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.