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首页> 外文期刊>Scientific reports. >Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization
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Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization

机译：通过孟德尔随机化了解苦味感知在咖啡，茶和酒精消费中的作用

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Consumption of coffee, tea and alcohol might be shaped by individual differences in bitter taste perception but inconsistent observational findings provide little insight regarding causality. We conducted Mendelian randomization analyses using genetic variants associated with the perception of bitter substances (rs1726866 for propylthiouracil [PROP], rs10772420 for quinine and rs2597979 for caffeine) to evaluate the intake of coffee, tea and alcohol among up to 438,870 UK Biobank participants. A standard deviation (SD) higher in genetically predicted bitterness of caffeine was associated with increased coffee intake (0.146 [95%CI: 0.103, 0.189] cups/day), whereas a SD higher in those of PROP and quinine was associated with decreased coffee intake (?0.021 [?0.031, ?0.011] and ?0.081 [?0.108, ?0.054] cups/day respectively). Higher caffeine perception was also associated with increased risk of being a heavy (4 cups/day) coffee drinker (OR 1.207 [1.126, 1.294]). Opposite pattern of associations was observed for tea possibly due to the inverse relationship between both beverages. Alcohol intake was only negatively associated with PROP perception (?0.141 [?1.88, ?0.94] times/month per SD increase in PROP bitterness). Our results reveal that bitter perception is causally associated with intake of coffee, tea and alcohol, suggesting a role of bitter taste in the development of bitter beverage consumption.
机译：咖啡，茶和酒精的消费量可能会因苦味觉的个体差异而受到影响，但不一致的观察结果对因果关系了解甚少。我们进行了孟德尔随机分析，方法是使用与苦味物质相关的遗传变异（丙硫氧嘧啶[PROP]为rs1726866，奎因咖啡因为rs10772420，咖啡因为rs2597979）进行评估，以评估多达438,870个英国生物银行参与者中咖啡，茶和酒精的摄入量。咖啡因的基因预测苦味较高的标准差（SD）与咖啡摄入量增加有关（0.146 [95％CI：0.103，0.189]杯/天），而PROP和奎宁的标准差较高（SD）与咖啡减少有关摄入量（每天= 0.021 [？0.031，？0.011]和？0.081 [？0.108，？0.054]杯/天）。较高的咖啡因知觉也与增加喝浓咖啡（> 4杯/天）的风险增加有关（OR 1.207 [1.126，1.294]）。观察到茶的关联模式相反，这可能是由于两种饮料之间的反比关系。酒精摄入仅与PROP知觉呈负相关（PROP苦味每SD升高，每月增加0.141倍[？1.88，？0.94]次）。我们的研究结果表明，苦味与咖啡，茶和酒精的摄入有因果关系，这表明苦味在苦味饮料消费发展中的作用。

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