RELATIONSHIP OF PROP (6‐N‐PROPYLTHIOURACIL) TASTER STATUS WITH THE BODY MASS INDEX AND FOOD PREFERENCES OF FILIPINO ADULTS

Abstract

The study determined the 6‐n‐propylthiouracil (PROP) status of Filipino adults and how it relates to their body mass indices (BMI) and food preferences. Self‐reported food preference checklists were administered to 100 male and female adults aged 18–60, classified according to BMI. Increasing concentrations of PROP and NaCl solutions were rated in labeled magnitude scale to establish the PROP taster status of the selected respondents. The Filipino adult respondents were composed of 12% nontasters, 45% medium tasters and 43% supertasters. No association (P > 0.05) between BMI and PROP taster status was found. Sweet‐tasting foods were the most preferred and bitter‐tasting foods were the least preferred within each taster status. Furthermore, medium tasters and supertasters had the highest acceptance for meats, fish and poultry, and least acceptance for beverages, which were mostly bitter. Decreased preferences for fats and oils, sugars and confectionery, and beverages were correlated (P < 0.05) with responsiveness to PROP. PRACTICAL APPLICATIONS The research provides a general baseline data of the PROP taster status of Filipino adults. The findings from this study can be used as a reference and can be compared to similar studies conducted in other countries. Likewise, the information from the study can add to the scarce data for taste genetics specifically for the Asian population. The relationship of PROP taster status with body mass index and food preferences can be a guide in the design of products and dietary plans. Likewise, the study would be a means to understand why people vary in liking for particular food items and how these can be reflected in their food consumption and nutritional status.

Association of thermal taste and PROP responsiveness with food liking, neophobia, body mass index, and waist circumference

“…Indeed, PAV/PAV individuals perceive the bitterness from cruciferous vegetables, which contain glucosinolates -a class of anti-thyroid compounds that include the thiourea moiety (N-C@S) common to PROP and PTC -more intensely than those with the AVI/AVI genotype (Sandell & Breslin, 2006). A number of studies have reported lower preference for cruciferous vegetables and other bitter foods and beverages, including bitter green vegetables, coffee, grapefruit juice, tonic water, horseradish and cabbage (Dinehart et al, 2006;Drewnowski et al, 1997Drewnowski et al, , 2000Drewnowski, Ahlstrom-Henderson, Levine, & Hann, 1999;Duffy et al, 1999;Lanier et al, 2005;Villarino et al, 2009). The current work suggests an inverse relationship between PROP intensity and liking for some of these food items.…”

“…Additionally, three separate food groupings were created: Food Groups, Orosensory Groups, and Correlation Groups. Food Groups were based on food type (Villarino et al, 2009), which included the main groups (and sub-groups) Dairy (yogurt, milk, frozen/ sweet dairy, cream), Meat (poultry, beef, pork, hamburger/hot dog/sausage, fish, seafood, other), Grain (rice, pasta, breads, hot cereal, cold cereal, crackers), Vegetable (cooked vegetables, raw vegetables), Fruit (cooked fruits, raw fruits, preserved fruits), Dessert (cookies, bars, cakes, donuts, pies, pudding, other), Eggs, Nuts, Curry, Horseradish, and Wasabi. Orosensory Groups were created through the identification and grouping of a sub-set of foods that share a predominant taste, texture, or chemesthetic quality.…”

“…pNTs are more likely to be sweet 'likers', those whose hedonic responses increase with increasing sweetness, while pSTs are more likely to be sweet 'dislikers', those whose hedonic responses decreased with increasing sweetness (Looy & Weingarten, 1992;Yeomans, Tepper, Rietzschel, & Prescott, 2007). PROP bitterness intensity, used as a continuous measure or in the categorization of individuals into PTS groups, has been shown to predict liking of cruciferous vegetables, coffee, grapefruit juice, high-fat foods, whiskey, and some beers when ratings are taken from sampled foods or self-reported checklists (Dinehart et al, 2006;Drewnowski, Ahlstrom-Henderson, Hann, Berg, & Ruffin, 2000;Drewnowski, Ahlstrom-Henderson, & Shore, 1997;Drewnowski, Ahlstrom-Henderson, Shore, & Barratt-Fornell, 1998;Duffy, Fast, & Bartoshuk, 1999;Intranuovo & Powers, 1998;Lanier et al, 2005;Tepper & Nurse, 1998;Villarino, Fernandez, Alday, & Cubelo, 2009). It is hypothesized that pNTs' greater liking of high-fat foods leads them to consume more high-fat foods, which, over time, could lead to increased weight gain and obesity-related disease (Duffy, 2007;Tepper & Ullrich, 2002).…”

Relationship of PROP (6-n-propylthiouracil) taster status with body mass index, food preferences, and consumption of Filipino adolescents

“…The food preferences checklist used included 88 food items (Villarino, Fernandez, Alday, & Cubelo, 2009) which were representative of the various food groups given in the Philippine Food Composition Tables (FCT FNRI, 1997) and different taste modalities. The checklist had a 9-point hedonic scale to rate the respondents' liking or disliking for each item.…”

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

“…Oronasal sensitivity varies greatly among individuals and is purported to affect food consumption behaviour and subsequently a range of health and disease outcomes (Stewart, et al, 2010, Villarino, et al, 2009, Ullrich, et al, 2004. Many factors contribute to this individual variation, such as age, gender, ethnic origin and different phenotypes (Mojet, et al, 2003, Mojet, Leshem, et al, 2003, Hirokawa, et al, 2006, Pickering, et al, 2010, Lim, et al, 2008.…”