If Your Family Taught You Taste, What Else Did They Teach You?

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If Your Family Taught You Taste, What Else Did They Teach You? · 2:00 · Intellect Plus

In short: A gene shapes how bitter some compounds taste, but early exposure, repeated tasting and many influences beyond the family also shape which foods we come to like.

A 2:00 short film in the series “Rabbit Hole: Memory, Preference and the Brain”, narrated by intellect_voice_01.

Sources used in this film: U.S. National Library of Medicine, PubMed Central (NIH author manuscript), “Bitter Receptor Gene (TAS2R38), 6-n-Propylthiouracil (PROP) Bitterness and Alcohol Intake”; PubMed Central (US National Library of Medicine), hosting a study funded by St Mary's and Oxford Brookes University, “Bitter Taste Sensitivity Is Determined by TAS2R38 Haplotype, Associated with Saturated Fat Intake and Is Lower in Overweight and Obese Compared to Normal Weight UK adults”; Academia.edu (hosting a study published in Pediatrics, 2001, vol. 107, issue 6), “Prenatal and postnatal flavor learning by human infants”; Foods (MDPI), hosted by PubMed Central, US National Library of Medicine, “Optimising Repeated Exposure: Determining Optimal Exposure Frequency for Introducing a Novel Vegetable among Children”; PubMed Central (US National Library of Medicine), hosting the journal review article 'Twin Studies: A Unique Epidemiological Tool', “Twin Studies: A Unique Epidemiological Tool”; Trends in Cognitive Sciences (Cell Press), author manuscript hosted on PubMed Central, US National Library of Medicine / NIH, “Twin studies to GWAS: There and back again”; Journal of Epidemiology and Community Health (author manuscript hosted on PubMed Central, US National Library of Medicine), “Do children and their parents eat a similar diet? Resemblance in child and parental dietary intake--systematic review and meta-analysis”.

Sources used in this film

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