Assessing the Relationship Between a Single Nucleotide Polymorphism in PKD2L1, Dietary Intake, and Body Composition in Young Adults (P15-012-19)

Abstract

ObjectivesSingle nucleotide polymorphisms (SNPs) in taste receptor genes have previously been linked to outcomes such as differences in taste thresholds, food liking, and body mass index. Contrary to bitter, sweet, salty, fat, and umami taste, the sour taste receptor has remained elusive and knowledge on individual variability in sour taste is minimal. This study aimed to assess whether a SNP in PKD2L1, a gene proposed to be involved in sour taste transduction, is associated with differences in dietary intake or body composition in a sample of young adults. MethodsDNA was extracted from saliva samples, and genotyping was conducted using qPCR and Taqman reagents. Dietary intake was assessed via the NIH Diet History Questionnaire II. Body composition was measured with a Tanita bioelectrical impedance scale. ResultsSubjects (n = 501) were primarily female (n = 414, 83%) and Caucasian (n = 346, 72%), with a mean age of 20.46 ± 2.92 years. The minor allele “A” was associated with a significantly lower caffeine and alcohol intake (P = 0.011, P = 0.048), and a higher poultry intake (P = 0.031) compared to homozygous GG subjects. The dietary variables most closely associated with sour taste (vitamin C, citrus fruit) were significantly associated with race (P < 0.001), but not genotype. Regarding body composition, genotype was significantly associated with BMI, but not body fat percentage or fat free mass. ConclusionsFuture research will be needed to confirm and explain these findings, starting with an assessment of if there are differences in sour taste threshold levels based on rs603424 genotype. Sour-bitter confusion, and the influence of PTC/PROP taster status on sour taste perception should also be explored further in light of these findings. Funding SourcesMississippi Agricultural and Forestry Experiment Station, Mississippi State University.