Association Between 6-n-Propylthiouracil (PROP) Bitterness and Colonic Neoplasms

Basson, Marc D.; Bartoshuk, Linda M.; DiChello, Susan Z.; Panzini, Lisa; Weiffenbach, James M.; Duffy, Valerie B.

doi:10.1007/s10620-005-2462-7

Cited by 78 publications

(64 citation statements)

References 46 publications

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“…These findings could have important health implications because many of the bitter-tasting compounds in foods (e.g., flavonoids, phenols, glucosinolates) are anticarcinogenic. Several studies in adults have also shown that PROP tasters consume fewer vegetables (45), and evidence in adults indicates higher incidence of colonic neoplasms in PROP tasters (11).…”

Section: Bitter-and Strong-tasting Foodsmentioning

confidence: 99%

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Keller

Adise

2016

Annu. Rev. Nutr.

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The ability to taste bitter thiourea compounds, such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), is inherited. Polymorphisms in the bitter-taste receptor TAS2R38 explain the majority of phenotypic variation in the PROP phenotype. It has been hypothesized that the PROP phenotype is a marker for perception of a variety of chemosensory experiences. In this review, we discuss studies that have investigated the relationship between bitter-taste response and dietary behaviors and chronic health in children. Investigators have hypothesized that children who are PROP tasters have lower liking and consumption of bitter foods, such as cruciferous vegetables. Additionally, several studies suggest that children who are unable to taste PROP (i.e., nontasters) like and consume more dietary fat and are prone to obesity. The relationship between the PROP phenotype and obesity is influenced by multiple confounders, including sex, food access, ethnicity, and socioeconomic status. Future studies that adjust for these variables are needed.

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Section: Bitter-and Strong-tasting Foodsmentioning

confidence: 99%

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Keller

Adise

2016

Annu. Rev. Nutr.

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“…Nontasters have shown an increased risk of alcoholism, 110 higher body mass index in women, 111 and dental caries in children, 112 while super taster males may have an increased risk of colon cancer. 113 Furthermore, the PROP-insensitive T allele (T785C) of TAS2R38 has been associated with eating behavior. Amish women with the T allele (T785C) reported higher disinhibition when eating behavior was assessed using the three-factor eating questionnaire.…”

Section: Genetic Chemosensory Variationmentioning

confidence: 99%

Taste perception, associated hormonal modulation, and nutrient intake

et al. 2015

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It is well known that taste perception influences food intake. After ingestion, gustatory receptors relay sensory signals to the brain, which segregates, evaluates, and distinguishes the stimuli, leading to the experience known as "flavor." It is well accepted that five taste qualities -sweet, salty, bitter, sour, and umami -can be perceived by animals. In this review, the anatomy and physiology of human taste buds, the hormonal modulation of taste function, the importance of genetic chemosensory variation, and the influence of gustatory functioning on macronutrient selection and eating behavior are discussed. Individual genotypic variation results in specific phenotypes of food preference and nutrient intake. Understanding the role of taste in food selection and ingestive behavior is important for expanding our understanding of the factors involved in body weight maintenance and the risk of chronic diseases including obesity, atherosclerosis, cancer, diabetes, liver disease, and hypertension.

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“…As a result, it can influence nutrition and potentially predispose individuals to certain diseases (e.g., 19). Thus, some taste receptor alleles can be disease risk factors.…”

Section: Practical Applications Of Taste Receptor Studiesmentioning

confidence: 99%

Taste Receptor Genes

Bachmanov

Beauchamp²

2007

Annu. Rev. Nutr.

387

381

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In the past several years, tremendous progress has been achieved with the discovery and characterization of vertebrate taste receptors from the T1R and T2R families, which are involved in recognition of bitter, sweet, and umami taste stimuli. Individual differences in taste, at least in some cases, can be attributed to allelic variants of the T1R and T2R genes. Progress with understanding how T1R and T2R receptors interact with taste stimuli and with identifying their patterns of expression in taste cells sheds light on coding of taste information by the nervous system. Candidate mechanisms for detection of salts, acids, fat, complex carbohydrates, and water have also been proposed, but further studies are needed to prove their identity.

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Association Between 6-n-Propylthiouracil (PROP) Bitterness and Colonic Neoplasms

Cited by 78 publications

References 46 publications

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Taste perception, associated hormonal modulation, and nutrient intake

Taste Receptor Genes

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