Genetics: PTC and Capsicum Receptors

Within the development of the individual, a variety of factors goes into their tolerance for spicy foods.  Under the assumption that the receptor for spicy food, TRPV1, functions using similar methods of the PTC receptor, there must be some variable expression of this receptor within the body which results in the varying taste preference.  Another factor which would influence the tolerance to spicy foods within the individual is the environmental and cultural surrounding the individual. At the equator, there a higher intake of spicy foods which could lead to learned tolerance for spicy foods during the development of an individual (Deng et. al., 2016).  Together, the genetics and environment of the individual produces a unique food preference.