Taste, olfactory and texture related genes and food choices: implications on health status

被引：3

作者：

Precone, V. ^{[1
]}

Beccari, T. ^{[2
]}

Stuppia, L. ^{[3
]}

Baglivo, M. ^{[4
]}

Paolacci, S. ^{[4
]}

Manara, E. ^{[1
]}

Miggiano, G. A. D. ^{[5
,6
]}

Falsini, B. ^{[7
]}

Trifiro, A. ^{[8
]}

Zanlari, A. ^{[9
]}

Herbst, K. L. ^{[10
,11
,12
]}

Unfer, V. ^{[13
]}

Bertelli, M. ^{[1
]}

机构：

[1] MAGI Euregio, Nonprofit Genet Testing Lab, Bolzano, Italy

[2] Univ Perugia, Dept Pharmaceut Sci, Perugia, Italy

[3] Annunzio Univ, Dept Psychol Hlth & Terr Sci, Sch Med & Hlth Sci, Chieti, Italy

[4] MAGIS LAB, Genet Testing Lab, Rovereto, Italy

[5] Fdn Policlin Univ A Gemelli IRCCS, UOC Nutr Clin, Rome, Italy

[6] Univ Cattolica S Cuore, Ctr Ric Nutr Umana, Rome, Italy

[7] Univ Cattolica Sacro Cuore, Ophthalmol Inst, Fdn Policlin Univ A Gemelli IRCCS, Rome, Italy

[8] Stn Sperimentale Ind Conserve Alimentari, Fruit & Vegetable Prod Dept, Parma, Italy

[9] Stn Sperimentale Ind Conserve Alimentari, Consiglio Amministraz, Parma, Italy

[10] Univ Arizona, Dept Med, Tucson, AZ USA

[11] Univ Arizona, Dept Pharm, Tucson, AZ USA

[12] Univ Arizona, Dept Med Imaging, Tucson, AZ USA

[13] Univ Roma La Sapienza, Dept Dev & Social Psychol, Fac Med & Psychol, Rome, Italy

来源：

EUROPEAN REVIEW FOR MEDICAL AND PHARMACOLOGICAL SCIENCES | 2019年 / 23卷 / 03期

关键词：

Taste receptors; Olfactory receptors; Texture sensations; Obesity; 6-N-PROPYLTHIOURACIL PROP BITTERNESS; TYPE-2; DIABETES-MELLITUS; ORAL FAT PERCEPTION; CD36; GENE; METABOLIC SYNDROME; VARIANT RS1761667; LIPID-METABOLISM; EATING BEHAVIOR; ION CHANNELS; ASSOCIATION;

D O I：

暂无

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

OBJECTIVE: The food choices are due to a mixture of sensory signals including gustatory, olfactory, and texture sensations. The aim of this quality review was to update data about studies concerning genetics of taste, olfactory and texture receptors and their influence on the health status in humans. MATERIALS AND METHODS: An electronic search was conducted in MEDLINE, Pubmed database and Scopus, for articles published in English until December 2018. Two independent researches selected the studies and extracted the data. RESULTS: The review confirms the importance of inter-individual variations in taste, olfactory and texture related genes on food choices and their implications in the susceptibility to nutrition-related conditions such as obesity, dental caries, diabetes, cardiovascular disease, hypertension, hyperlipidemia and cancer. CONCLUSIONS: The knowledge of variants in taste, olfactory and texture related genes can contribute to the prevention of diseases related to unhealthy nutrition. Further studies would be useful to identify other variants in the genes involved in these systems.

引用

页码：1305 / 1321

页数：17

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