Taste phenotype associates with cardiovascular disease risk factors via diet quality in multivariate modeling

PHYSIOLOGY & BEHAVIOR

卷:194

Article

Sharafi, Mastaneh^1,2  Rawal, Shristi³  Fernandez, Maria Luz²  Huedo-Medina, Tania B.¹  Duffy, Valerie B.² 

[1] Univ Connecticut, Dept Allied Hlth Sci, 358 Mansfield Rd,Unit 1101, Storrs, CT 06269 USA

[2] Univ Connecticut, Coll Agr Hlth & Nat Resources, Dept Nutr Sci, Storrs, CT 06269 USA

[3] Rutgers State Univ, Sch Hlth Profess, Dept Nutr Sci, Newark, NJ USA

关键词: Diet quality;    Central adiposity;    Food preference;    Food intake;    Taste;    Cardiovascular disease risk factors;   

DOI  :  10.1016/j.physbeh.2018.05.005

来源: Elsevier

【 摘 要 】

Sensations from foods and beverages drive dietary choices, which in turn, affect risk of diet-related diseases. Perception of these sensation varies with environmental and genetic influences. This observational study aimed to examine associations between chemosensory phenotype, diet and cardiovascular disease (CVD) risk. Reportedly healthy women (n = 110, average age 45 +/- 9 years) participated in laboratory-based measures of chemosensory phenotype (taste and smell function, propylthiouracil (PROP) bitterness) and CVD risk factors (waist circumference, blood pressure, serum lipids). Diet variables included preference and intake of sweet/high-fat foods, dietary restraint, and diet quality based on reported preference (Healthy Eating Preference Index-HEPI) and intake (Healthy Eating Index-HEI). We found that females who reported high preference yet low consumption of sweet/high-fat foods had the highest dietary restraint and depressed quinine taste function. PROP nontasters were more likely to report lower diet quality; PROP supertasters more likely to consume but not like a healthy diet. Multivariate structural models were fitted to identify predictors of CVD risk factors. Reliable latent taste (quinine taste function, PROP tasting) and smell (odor intensity) variables were identified, with taste explaining more variance in the CVD risk factors. Lower bitter taste perception was associated with elevated risk. In multivariate models, the HEPI completely mediated the taste-adiposity and taste-HDL associations and partially mediated the taste-triglyceride or taste-systolic blood pressure associations. The taste-LDL pathway was significant and direct. The HEI could not replace HEPI in adequate models. However, using a latent diet quality variable with HEPI and HEI, increased the strength of association between diet quality and adiposity or CVD risk factors. In conclusion, bitter taste phenotype was associated with CVD risk factors via diet quality, particularly when assessed by level of food liking/disliking.

【 授权许可】

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