In the recent Journal of Food Science study, investigators focused
on one ethnic group to limit genetic variation that could reduce the ability to
detect associations with the gene of interest. They determined the fat
preferences and CD36 status of more than 300 African-American adults. The
investigators from the New York Obesity Research Center identified a genetic
variant present in 21 percent of the African-Americans that was associated with
higher preferences for added fats and oils (e.g. salad dressings, cooking oils,
etc). They also found study participants with this genetic variance ranked
Italian salad dressings creamier than those who have other genotypes.
The other gene explored by these investigators, TAS2R38, is the receptor for bitter taste compounds. About 70 percent of U.S. adults and children are "tasters" of these compounds, while the remaining 30 percent are "nontasters." Results indicate that nontasters of these compounds tend to be poor at discriminating fat in foods; therefore individuals who can't detect fat's presence may consume higher fat foods to compensate. This is in part due to the fact that nontasters have fewer taste buds than tasters. While researchers recognize that the cause of obesity is multifaceted, they continue to examine the role of these genotypes in weight management.
Genetic testing within the food industry may not be too far off. Once studies like these are more fully developed, there may be a role for genotyping study participants when it comes to testing a new product. For example, a company wanting to test out a dressing may include people with different genes relating to fat perception in order to get a more accurate opinion. In addition, the food industry will be able to create different kinds of foods for certain populations.
**Source: Institute of Food Technologists (IFT)
The other gene explored by these investigators, TAS2R38, is the receptor for bitter taste compounds. About 70 percent of U.S. adults and children are "tasters" of these compounds, while the remaining 30 percent are "nontasters." Results indicate that nontasters of these compounds tend to be poor at discriminating fat in foods; therefore individuals who can't detect fat's presence may consume higher fat foods to compensate. This is in part due to the fact that nontasters have fewer taste buds than tasters. While researchers recognize that the cause of obesity is multifaceted, they continue to examine the role of these genotypes in weight management.
Genetic testing within the food industry may not be too far off. Once studies like these are more fully developed, there may be a role for genotyping study participants when it comes to testing a new product. For example, a company wanting to test out a dressing may include people with different genes relating to fat perception in order to get a more accurate opinion. In addition, the food industry will be able to create different kinds of foods for certain populations.
**Source: Institute of Food Technologists (IFT)
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