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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6237869 | PMC |
| http://dx.doi.org/10.1038/s41598-018-34713-z | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains.
Food Chem X
December 2024
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
The Chinese proverb "One mountain, one flavor" reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlying distinct flavor profiles. In this study, sensory evaluation and main phytochemical compositions revealed diverse aromas of RPTs from 26 TPMs.
View Article and Find Full Text PDFNew and species (Pleosporales, Ascomycota) from spp. in China.
MycoKeys
January 2025
Research Center of Natural History and Culture, Center for Yunnan Plateau Biological Resources Protection and Utilization, Key Laboratory of Yunnan Provincial Department of Education of the Deep-Time Evolution on Biodiversity from the Origin of the Pearl River, College of Biology and Food Engineering, Qujing Normal University, Qujing 655011, China.
Saprobic fungi are known for their critical role in decomposition and nutrient cycling. The study of saprobic fungi is equally important, as it helps in understanding their ecological roles and identifying their hidden diversity. This study focused on saprobic fungi on , which is poorly studied compared to economically important hosts like coffee, tea, and rubber.
View Article and Find Full Text PDFBeverage consumption modifies the risk of type 2 diabetes associated with ambient air pollution exposure.
Ecotoxicol Environ Saf
January 2025
Department of Medical Statistics, School of Public Health, Sun Yat-sen University, Guangzhou, Guangdong, China; Division of Clinical Research Design, Sun Yat-Sen Memorial Hospital, Sun Yat-sen University, Guangzhou, Guangdong, China. Electronic address:
Background: Evidence on how beverage consumption modifies associations between air pollution (AP) exposure with the type 2 diabetes (T2D) risk remains scarce, which we aimed to investigate in this study.
Methods: A total of 77,278 adults from the UK Biobank cohort were enrolled. Annual average concentrations of fine particulate matter (PM and PM) and nitrogen oxides (NO and NO) were estimated to represent the long-term AP exposure using the land use regression model.
Comparative color stability assessment of orthodontic clear aligners: an in vitro study.
Sci Rep
January 2025
Dental Students, College of Medicine and Dentistry, Riyadh Elm University, Riyadh, KSA, Saudi Arabia.
Objective To evaluate the stain resistance and color stability of four Clear aligners (CA) brands against various beverages at different intervals, along with assessing the elaboration of cleaning agents. Methods In a strictly controlled lab environment, 48 CAs from four different companies (Invisalign, EON, Clear Cap, and K clear) were immersed for seven days in six different beverages based on their pH (Pepsi, orange juice, milk, coffee, and black tea), as well as a control solution (distilled water). The VITA Easy-Shade compact colorimeter used the Commission International lightening L*a*b* color scheme to evaluate the color change of the aligners at four intervals.
View Article and Find Full Text PDFCost-effective production of kombucha bacterial cellulose by evaluating nutrient sources, quality assessment, and dyeing methods.
Environ Sci Pollut Res Int
January 2025
Department of Textile Chemistry, Bandung Polytechnic of Textile Technology, Bandung, West Java, 40272, Indonesia.
Kombucha is a popular fermented beverage that involves fermentation using a symbiotic culture of bacteria and yeast (SCOBY) and produces bacterial cellulose (BC). Carbon and nitrogen sources are essential in kombucha processing and BC production. However, studies on cost-effective BC production as an alternative source of leather have remained scarce.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!