A relationship between bitter and fat taste sensitivity, CD36 rs1761667 and TAS2R38 has been demonstrated. However, research is scarce and does not take diet into account. This study aimed to explore associations between genetics, fat and bitter taste sensitivity and dietary fat intake in healthy UK adults. A cross-sectional study was carried out on 88 Caucasian participants (49 females and 39 males aged 35 ± 1 years; body mass index 24.9 ± 0.5 kg/m2). Bitter taste sensitivity was assessed using phenylthiocarbamide (PTC) impregnated strips and the general Labeled Magnitude Scale. Fat taste sensitivity was assessed by the Ascending Forced Choice Triangle Procedure and dietary intake with a semi-quantitative food frequency questionnaire. Genotyping for rs713598, rs1726866, rs10246939, and rs1761667 was performed. Participants with TAS2R38 PAV/PAV diplotype perceived PTC strips as more bitter than groups carrying AVI haplotypes (AVI/AVI, P = 1 × 10−6; AVI/AAV, P = 0.029). CD36 rs1761667 was associated with fat taste sensitivity (P = 0.008). A negative correlation between bitter taste sensitivity and saturated fat intake was observed (rs = −0.256, P = 0.016). When combining the CD36 genotypes and TAS2R38 diplotypes into one variable, participants carrying both TAS2R38 AVI haplotype and CD36 A allele had a higher intake of saturated fat compared to carriers of CD36 GG genotype or TAS2R38 PAV/PAV and PAV/AAV diplotypes (13.8 ± 0.3 vs. 12.6 ± 0.5%TEI, P = 0.047) warranting further exploration in a larger cohort.

中文翻译：

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苦味和脂肪味觉敏感性与膳食脂肪摄入量之间的关联：它们是否受遗传易感性的影响？

苦味和脂肪味觉敏感性、CD36 rs1761667 和 TAS2R38 之间的关系已得到证实。然而，研究很少，并且没有考虑饮食。本研究旨在探索健康英国成年人的遗传、脂肪和苦味敏感性与膳食脂肪摄入量之间的关联。对 88 名白种人参与者（49 名女性和 39 名男性，年龄 35 ± 1 岁；体重指数 24.9 ± 0.5 kg/m2）进行了一项横断面研究。使用苯硫脲 (PTC) 浸渍条和通用标记量表评估苦味敏感性。通过升序强制选择三角程序评估脂肪味觉敏感性，并使用半定量食物频率问卷调查饮食摄入量。对 rs713598、rs1726866、rs10246939 和 rs1761667 进行了基因分型。具有 TAS2R38 PAV/PAV 双倍型的参与者认为 PTC 条带比携带 AVI 单倍型的组更苦（AVI/AVI，P = 1 × 10−6；AVI/AAV，P = 0.029）。CD36 rs1761667 与脂肪味觉敏感性相关（P = 0.008）。观察到苦味敏感性与饱和脂肪摄入量呈负相关（rs = -0.256，P = 0.016）。将 CD36 基因型和 TAS2R38 双倍型组合为一个变量时，携带 TAS2R38 AVI 单倍型和 CD36 A 等位基因的参与者与 CD36 GG 基因型或 TAS2R38 PAV/PAV 和 PAV/AAV 双倍型的携带者相比，饱和脂肪的摄入量更高（13.8 ± 0.3与 12.6 ± 0.5%TEI，P = 0.047）值得在更大的队列中进一步探索。CD36 rs1761667 与脂肪味觉敏感性相关（P = 0.008）。观察到苦味敏感性与饱和脂肪摄入量呈负相关（rs = -0.256，P = 0.016）。将 CD36 基因型和 TAS2R38 双倍型组合为一个变量时，携带 TAS2R38 AVI 单倍型和 CD36 A 等位基因的参与者与 CD36 GG 基因型或 TAS2R38 PAV/PAV 和 PAV/AAV 双倍型的携带者相比，饱和脂肪的摄入量更高（13.8 ± 0.3与 12.6 ± 0.5%TEI，P = 0.047）值得在更大的队列中进一步探索。CD36 rs1761667 与脂肪味觉敏感性相关（P = 0.008）。观察到苦味敏感性与饱和脂肪摄入量呈负相关（rs = -0.256，P = 0.016）。将 CD36 基因型和 TAS2R38 双倍型组合为一个变量时，携带 TAS2R38 AVI 单倍型和 CD36 A 等位基因的参与者与 CD36 GG 基因型或 TAS2R38 PAV/PAV 和 PAV/AAV 双倍型的携带者相比，饱和脂肪的摄入量更高（13.8 ± 0.3与 12.6 ± 0.5%TEI，P = 0.047）值得在更大的队列中进一步探索。