用苦味对苯硫脲敏感性评估普通人群2型糖尿病风险的初步研究

B. Kumar, S. Bansal, Disha Kapila, Rishu Thakur, Surbhi Bhati, Nikita Grover, Geeta Trilok‐Kumar, Archana Burman
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引用次数: 0

摘要

饮食习惯和遗传因素导致肥胖和2型糖尿病(T2DM)等疾病。苦味感知的变化与酒精、咖啡、蔬菜的摄入、吸烟习惯以及肥胖有关,肥胖是患糖尿病的一个危险因素。因此,我们假设苦味感知可能会导致个体之间饮食行为的差异,这可能会导致T2DM在以后的生活中发展。采用苯基硫代氨基脲(PTC)超阈值浓度的试纸评估苦味敏感性。使用标准人体测量和问卷调查评估生活方式变量。使用芬兰糖尿病协会(FINDRISC评分)开发的基于积分的系统评估T2DM风险。采用SPSS软件进行统计分析。共有来自新德里地区的498名志愿者参与了本研究,其中PTC品尝者的平均年龄为24±12岁,非PTC品尝者的平均年龄为29±16岁。PTC味觉状态与年龄(p≤0.01)、体重(p≤0.05)、BMI (p≤0.05)、臀围(p≤0.05)显著相关。巧克力喜好类型(r = 0.113, p≤0.001)和T2DM风险(p≤0.012)与PTC非品尝者状态呈正相关。Logistic回归分析显示,PTC非味觉者在未来10年发生T2DM的风险较高(OR: 1.558, 95% CI: 1.037 ~ 2.342, p=0.033)。目前的研究结果表明,苦味敏感性调节了对某些食物的喜爱,而非PTC味觉者的BMI和体重更高,患2型糖尿病的风险更高。PTC品尝可作为评估健康人糖尿病风险的一种方法。我们建议在年轻人中进行大规模筛查,以提高认识并采取早期预防措施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessment of Type 2 Diabetes Risk in General Population using Bitter Taste Sensitivity Status to Phenylthiocarbamide - A Pilot Study
Eating habits and genetic factors contribute to diseases such as obesity and Type 2 Diabetes Mellitus (T2DM). Variation in bitter taste perception has been linked with intake of alcohol, coffee, vegetable, and smoking habit as well as with adiposity, a risk factor for diabetes development. Therefore, it was hypothesized that bitter taste perception could lead to differences in eating/drinking behavior among individuals, which may lead T2DM development later in the life. Bitter taste sensitivity was assessed using paper strips having supra-threshold concentration of Phenyl Thio Carbamide (PTC). Lifestyle variables were assessed using standard anthropometry measurements and a questionnaire. T2DM risk was assessed using a point based system developed by Finnish Diabetes Association (FINDRISC score). SPSS software was used for statistical analysis. A total of 498 volunteers from New Delhi region participated in the present study, where the mean age of PTC tasters was 24 ± 12 years and for non-tasters was 29 ± 16 years. PTC taster status was significantly correlated with age (p ≤ 0.01), weight (p ≤ 0.05), BMI (p ≤ 0.05) and waste circumference (p ≤ 0.05). A positive correlation was observed for type of chocolate liking (r = 0.113, p ≤ 0.001) and for T2DM risk (p ≤ 0.012) with PTC non-taster status. Logistic regression analysis showed that PTC non-taster individuals are at a higher risk (OR: 1.558, 95% CI: 1.037-2.342, p=0.033) for developing T2DM in the next ten years. Present results have shown that bitter taste sensitivity modulates liking towards certain food and non-tasters for PTC have a higher BMI, weight and are at a higher risk for T2DM development. PTC tasting could be employed as a method for assessing risk of diabetes in healthy individuals. We recommend large scale screening among young adults to promote awareness and early prevention measures.
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