Influence of genetic taste sensitivity to 6-n-propylthiouracil (PROP), dietary restraint and disinhibition on body mass index in middle-aged women

Tepper, Beverly J.; Ullrich, Natalia V.

doi:10.1016/s0031-9384(01)00664-3

Cited by 146 publications

(152 citation statements)

References 42 publications

Supporting

Mentioning

129

Contrasting

Order By: Relevance

“…6,[31][32][33][34] Backward stepwise regression conducted in our cohort confirmed the important impact of age and parental obesity as major factors predicting the BMI and waist circumference. However, factors of the EI were also significantly associated with both adiposity measures.…”

Section: Discussionsupporting

confidence: 71%

The Eating Inventory, body adiposity and prevalence of diseases in a quota sample of Czech adults

et al. 2006

View full text Add to dashboard Cite

Objective: To study the relationships between the Eating Inventory (EI) factors (restraint, disinhibition and hunger), body adiposity and prevalence of selected diseases in a quota sample of Czech adults. Subjects and methods: The sample included 1429 men and 1624 women who were interviewed individually by trained investigators. The sample was quota representative -for gender, age, size of residential location, region and socioeconomic status in Czech adults. Anthropometric data, socioeconomic and lifestyle information were obtained. Subjects filled out the EI questionnaire. Physicians reported about subjects' morbidity. Results: Backward stepwise regression analysis revealed that restraint and disinhibition were significant predictors of body mass index (BMI) along with gender, age, parental obesity, weight loss attempts, present dieting and educational level. The same factors plus income predicted the waist circumference. BMI and waist circumference were negatively related to restraint but positively to disinhibition. According to logistic regression analysis restraint and disinhibition were significantly associated with hypertension, cardiovascular diseases and hyperlipidaemia. Diabetes was significantly related to restraint and hunger scores. The observed association between EI factors and diseases remained significant even when BMI and age were taken into account. Conclusion: As shown in earlier studies, disinhibition was positively and restraint negatively associated with BMI and waist circumference. For the first time, factors of the EI were also identified as significant predictors of diseases characterizing the metabolic syndrome.

show abstract

Section: Discussionsupporting

confidence: 71%

The Eating Inventory, body adiposity and prevalence of diseases in a quota sample of Czech adults

et al. 2006

View full text Add to dashboard Cite

show abstract

“…Unfortunately, we did not assess any variables of restrained eating. Other investigators, however, showed that restrained eating behaviour may mask a relationship between sensory capabilities and body weight (Tepper and Ullrich, 2002). In the present study, the higher sensory capabilities observed in subjects under reporting their body weight may also be a consequence of eating restraint, that is, individuals who are less restrained are less preoccupied with their weight because they have functional sensory capabilities.…”

Section: )contrasting

confidence: 51%

“…Little information is available about the association between body weight and the perception of sour, bitter and salty taste. Studies focussing on the relationship between taste sensitivity to 6-n-propythiouracil (PROP) revealed a negative association between PROP sensitivity and BMI (Tepper, 1999;Tepper and Ullrich, 2002). In contrast, a positive association between BMI and preference for flavour-amplified yoghurt was observed in another study (Griep et al (2000).…”

Section: )mentioning

confidence: 99%

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

et al. 2006

View full text Add to dashboard Cite

Background: Sensory factors are important determinants of appetite and food choices but little is known about the relationship between body weight and sensory capabilities. Objective: To investigate the relationship between measured body weights, misreporting of body weight and sensory capabilities. Design: In a cross-sectional sensory study, body weight was assessed by measured and self-reported body weight in healthy men (n ¼ 130) and women (n ¼ 181). Sensory capabilities were assessed as odour detection and identification, and detection for salty, sweet, sour and bitter taste. Results: Odour detection, odour identification and taste perception scores were lower in subjects with a BMI X28 kg/m 2 than in subjects with a BMI o28 kg/m 2 in the age group o65 years whereas in subjects X65 years scores were higher in subjects with a BMI X28 kg/m 2 than in subjects with a BMI o28 kg/m 2 (BMI * age group: P ¼ 0.015, 0.053 and 0.015, respectively).Independent of age, scores were highest in under reporters of body weight (P ¼ 0.008, 0.001 and 0.017). Differences in taste perception could be attributed to sour (P ¼ 0.015) and bitter (P ¼ 0.026) perception, but not to salty or sweet perception. Conclusion: Relationship between sensory capabilities and body mass is age dependent. Compared to overweight subjects, the sensory capabilities of normal weight individuals appear to be higher (o65 years) and lower (X65 years). At any age, however, subjects who under reported their body weight show higher sensory capabilities.

show abstract

“…It has been speculated that non-tasters have a higher degree of liking and consumption of fatty foods, which can contribute to weight gain and incidence of obesity-related diseases (DUFFY, 2007;TEPPER;ULLRICH, 2002).…”

Section: Introductionmentioning

confidence: 99%

6-n-propyltiouracil (PROP) taster status in Brazilian adults

Atzingen

Silva

2012

Food Sci. Technol

View full text Add to dashboard Cite

The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodium cloride (NaCl) solutions using the labeled magnitude scale. For pleasantness evaluation, it was used concentrated orange juice (sugar) and mashed potato (salt and fat). The subjects were classified as non-tasters (n = 35), medium-tasters (n = 33) and super-tasters (n = 55). In this study, no relationship was found between PROP taster status and age, sex, weight, body mass index, and pleasantness. Although genetic markers may influence the degree of liking of certain foods, one must consider that the mechanisms influencing eating behavior in humans are complex, and that psychological, social, and economic factors play a key role in response to food.

show abstract

Influence of genetic taste sensitivity to 6-n-propylthiouracil (PROP), dietary restraint and disinhibition on body mass index in middle-aged women

Cited by 146 publications

References 42 publications

The Eating Inventory, body adiposity and prevalence of diseases in a quota sample of Czech adults

The Eating Inventory, body adiposity and prevalence of diseases in a quota sample of Czech adults

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

6-n-propyltiouracil (PROP) taster status in Brazilian adults

Contact Info

Product

Resources

About