Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Abstract

Summary Despite the negative health consequences of a high sodium consumption, humans consume well above the recommended levels. This study examines whether or not the dietary intake of sodium was affected by individual variation of the perceived bitterness of 6-n-propylthiouracil (PROP), and examines the relationship between the perceived bitterness of PROP and the preferred NaCl concentration of broth. Female students (20-22 y old) were recruited from the university community. Genotypes of A49P and I296V polymorphism of the TAS2R38 bitter taste receptor were determined for each subject. Samples containing NaCl, PROP or broth in 5-mL portions were evaluated by sensory testing. The participants completed a food record for each diet. Our results indicate that the individuals perceiving PROP to be more bitter had consumed a greater amount of dietary sodium. In contrast, there was no significant positive correlation between an individual's perceived saltiness and the dietary sodium intake. Those who perceived PROP to be more bitter preferred a broth containing a higher concentration of NaCl. All of these correlations were apparent even after those subjects with TAS2R38 AI/AI homozygotes (PROP non-taster) had been excluded. In conclusion, the results of this study suggest that a factor affecting the bitter rating of PROP other than the AI/AI homozygotes of TAS2R38 contributes to the variation in sodium intake and the preference for salty food.

Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey

“…In our previous systematic review of adolescents' taste perception and food choices, we found that perceived bitterness in cruciferous vegetables (i.e., broccoli, cabbage, Brussels sprouts and cauliflower) was negatively associated with intake and preferences and positively associated with energy intake. However, this was not consistent due to variations in the taste assessment among the studies (12); likewise in adults (19)(20)(21). This inconsistency may be due to variations in the taste assessment where studies have tested this relationship using liquid solutions of taste samples and/or limited individual food items as references to evaluate the influence of individuals' taste perceptions and/or preferences on selected dietary outcomes.…”

Bitter Taste Receptor TAS2R38 Genetic Variation (rs10246939), Dietary Nutrient Intake, and Bio-Clinical Parameters in Koreans

“…The most prominent sources of vitamin E are edible vegetable oils, such as those of corn, olive, palm, rice bran, and peanut [ 47 ]. Thus, the genotype could be associated with fat-soluble nutrients consumption [ 48 ].…”

“…Limited evidences only exist surrounding bitterness genetic variation and saltiness and sodium intake [ 45 46 47 48 ]. However, a study with young Japanese females suggested that the genetic variation in TAS2R38 contributed to increased sodium intake [ 48 ]. A study with small number of Iraqi males investigated the PTC phenotype and blood pressure marker.…”

Measurement properties of an assay measuring suprathreshold intensity and acceptability for chicken broth containing different amounts of sodium chloride

“…However, some studies have failed to establish a relationship between sensory properties and actual salt consumption (Drewnowski et al, 1996;Kim et al, 2017;Pilic & Mavrommatis, 2018;Inoue et al, 2017;Kubota et al, 2018). The lack of consensus may be due to insensitivity in methods used to assess sodium intake (Mattes, 1997) or in the variations of methods chosen to evaluate the salt sensitivity phenotype as well as their measurement properties.…”