Do People with Lower IQ Have Weaker Taste Perception? A Hidden Supplementary Table in ‘Is the Association Between Sweet and Bitter Perception Due to Genetic Variation?’

2020 ◽  
Vol 23 (2) ◽  
pp. 123-124
Author(s):  
Liang-Dar Hwang
Keyword(s):  
Genetic Variation ◽  
Genetic Association ◽  
Taste Perception ◽  
Taste Genetics

AbstractThis paper is about Nick’s contribution to the field of taste genetics, how I became involved and how a study on the genetic association between the perception of sweetness and bitterness ended up examining the influence of intelligence on taste perception.

scholarly journals Genetic Variation in Putative Salt Taste Receptors and Salt Taste Perception in Humans

2012 ◽  
Vol 38 (2) ◽  
pp. 137-145 ◽  
Author(s):  
A. G. Dias ◽  
D. Rousseau ◽  
L. Duizer ◽  
M. Cockburn ◽  
W. Chiu ◽  
...  
Keyword(s):  
Genetic Variation ◽  
Taste Perception ◽  
Taste Receptors ◽  
Salt Taste

WORLDWIDE GENETIC VARIATION IN THE REELIN GENE: IMPLICATIONS FOR GENETIC ASSOCIATION STUDIES

2008 ◽  
Vol 102 (1-3) ◽  
pp. 189
Author(s):  
Araceli Rosa ◽  
Ferran Casals ◽  
Anna Ferrer-Admetlla ◽  
Michelle Gardner ◽  
Jaume Bertranpetit ◽  
...  
Keyword(s):  
Genetic Variation ◽  
Genetic Association ◽  
Association Studies ◽  
Genetic Association Studies

Genetic Variation in Taste Sensitivity to 6-n-Propylthiouracil and Its Relationship to Taste Perception and Food Selection

2009 ◽  
Vol 1170 (1) ◽  
pp. 126-139 ◽  
Author(s):  
Beverly J. Tepper ◽  
Elizabeth A. White ◽  
Yvonne Koelliker ◽  
Carmela Lanzara ◽  
Pio D'Adamo ◽  
...  
Keyword(s):  
Genetic Variation ◽  
Food Selection ◽  
Taste Perception ◽  
Taste Sensitivity

scholarly journals Folate network genetic variation, plasma homocysteine, and global genomic methylation content: a genetic association study

2011 ◽  
Vol 12 (1) ◽  
Author(s):  
Susan M Wernimont ◽  
Andrew G Clark ◽  
Patrick J Stover ◽  
Martin T Wells ◽  
Augusto A Litonjua ◽  
...  
Keyword(s):  
Genetic Variation ◽  
Association Study ◽  
Genetic Association ◽  
Genetic Association Study ◽  
Plasma Homocysteine ◽  
Genomic Methylation

scholarly journals The relationships between phenylthiocarbamide taste perception and smoking, work out habits and susceptibility to depression

2015 ◽  
Vol 3 (6) ◽  
pp. 418 ◽  
Author(s):  
Sevgi Durna Daştan ◽  
Yusuf Muhammed Durna ◽  
Taner Daştan
Keyword(s):  
Nervous System ◽  
Organic Compound ◽  
Alcohol Consumption ◽  
Environmental Factors ◽  
Phenyl Ring ◽  
Population Studies ◽  
Personal Characteristics ◽  
Taste Perception ◽  
Feeding Behaviors ◽  
Taste Genetics

Phenylthiocarbamide (PTC) is known as phenylthiourea and it is an organic compound that has the phenyl ring. Ability to perceive the tastes of PTC chemical is related to the dominance of taste genes. There are a large number of population studies regarding the PTC taste perception and different personal characteristics or disease conditions. The purpose of this study is to reveal and compare the relation between the PTC taste perception and work-out habits, smoking, alcohol consumption and tendency to the depression of people. A total of 2500 adults were volunteered to be included in this study. PTC taste perception was measured by tasting with PTC solution (10 mg/L) filtered in a paper. It showed that tasters were significantly more frequent (81.8%) than nontasters (18.2%) in all population. And in some parameters analyzed in this study, there are significant differences. The taste genetics show up with environmental factors and create the sense of taste, which develops the feeding behaviors. The taste perception resulting from food and beverages diversifies by genetic and environmental effects and the nervous system interprets this perception. This study is enlightening in terms of presenting that the taste perception of people affects their lifestyles and lead them to start and either continue or discontinue some habits.

A Model relating litter size to ovulation rate and embryo survival in pigs

1989 ◽  
Vol 1989 ◽  
pp. 93-93
Author(s):  
J.P. Hanrahan
Keyword(s):  
Genetic Variation ◽  
Genetic Association ◽  
Litter Size ◽  
Economic Importance ◽  
Ovulation Rate ◽  
The Other ◽  
Correlated Response ◽  
Embryo Survival ◽  
Population Selection ◽  
Selection For

The number of pigs weaned per sow per year has increased substantially in recent years due mainly to changes in husbandry with probably some contribution from breed substitution and crossbreeding (Haley et al 1986). Because of emerging difficulties in relation to responses to continued selection for leaness and reassessment of the economic importance of prolificacy in pigs there is considerable interest in selection for increased litter size. It is generally agreed that the heritability of litter size is about 0.1 and attempts to increase litter size by within population selection have not been particularly successful. On the other hand selection for increased ovulation rate in pigs has been effective but the correlated change in litter size has been small. This apparent failure to achieve significant correlated response in litter size has been attributed to a negative genetic association between ovulation rate and embryo survival. However, there is very little information on the magnitude of genetic variation in embryo survival or its relationship with ovulation rate.

scholarly journals GWAS of human bitter taste perception identifies new loci and reveals additional complexity of bitter taste genetics

2013 ◽  
Vol 23 (1) ◽  
pp. 259-267 ◽  
Author(s):  
Mirko Ledda ◽  
Zoltán Kutalik ◽  
Maria C. Souza Destito ◽  
Milena M. Souza ◽  
Cintia A. Cirillo ◽  
...  
Keyword(s):  
Bitter Taste ◽  
Taste Perception ◽  
Taste Genetics
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