Variations in Taste Threshold for PTC in Populations of Tibet and Ladakh

Bhalla, V. K.

doi:10.1159/000152523

Cited by 7 publications

(1 citation statement)

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“…The PROP taster status of Filipino adults agreed with other studies (Allison and Blumberg 1959; Bhalla 1972) that the nontasting genes are less prevalent in Asians (6–10%) than in Europeans and North Americans (26–30%). Additionally, Guo et al.…”

Section: Discussionsupporting

confidence: 89%

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

Villarino¹,

Fernandez

Alday

et al. 2009

Journal of Sensory Studies

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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.

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Section: Discussionsupporting

confidence: 89%

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

Villarino¹,

Fernandez

Alday

et al. 2009

Journal of Sensory Studies

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Mitochondrial DNA analysis in Tibet: Implications for the origin of the Tibetan population and its adaptation to high altitude

Torroni

Miller

Moore

et al. 1994

American J Phys Anthropol

168

104

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Mitochondrial DNAs (mtDNAs) of 54 Tibetans residing at altitudes ranging from 3,000-4,500 m were amplified by polymerase chain reaction (PCR), examined by high-resolution restriction endonuclease analysis, and compared with those previously described in 10 other Asian and Siberian populations. This comparison revealed that more than 50% of Asian mtDNAs belong to a unique mtDNA lineage which is found only among Mongoloids, suggesting that this lineage most likely originated in Asia at an early stage of the human colonization of that continent. Within the Tibetan mtDNAs, sets of additional linked polymorphic sites defined seven minor lineages of related mtDNA haplotypes (haplogroups). The frequency and distribution of these haplogroups in modern Asian populations are supportive of previous genetic evidence that Tibetans, although located in southern Asia, share common ancestral origins with northern Mongoloid populations. This analysis of Tibetan mtDNAs also suggests that mtDNA mutations are unlikely to play a major role in the adaptation of Tibetans to high altitudes.

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PTC-Tasting ability in populations living in Kirghizia with special reference to hypersensitivity: Its relation to sex and age

Ibraimov

1979

Hum Genet

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The dimorphism in sensitivity to PTC, with a dilution scale up to 29, was studied in 320 male and 320 female Kirghiz students, 45 male and 200 female Russian students in Frunze, and in 734 Kirghiz schoolchildren in a high-altitude area of South Kirghizia. Gene t frequency was 0.44 for the Kirghiz students, 0.56 for the Russian students, and 0.54 for the Kirghiz schoolchildren. In all the groups studied it was established that such factors as sex and age have no modifying effect on sensitivity to PTC and the pattern of the distribution of sensitivity. In all the groups the frequency of 'tasters' exceeded that of 'nontasters.' Among the Kirghiz students there was a very small percentage (1.2%) of hypersensitive subjects (dil. No. 18), while 14.1% of the Kirghiz children of one Kyzyl-Dzhar school were hypersensitive. Genealogical studies showed that all the hypersensitive subjects belonged to one small stock and lived in the same village. Family studies of probands suggest the existence of a new (third) allele (T2) which determines hypersensitivity to PTC.

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Variations in Taste Threshold for PTC in Populations of Tibet and Ladakh

Cited by 7 publications

References 0 publications

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

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

Mitochondrial DNA analysis in Tibet: Implications for the origin of the Tibetan population and its adaptation to high altitude

PTC-Tasting ability in populations living in Kirghizia with special reference to hypersensitivity: Its relation to sex and age

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