Taste Thresholds of Further Eighteen Compounds and Their Correlation With P.T.C. Thresholds

Barnicot, N. A.; Harris, Heather A.; Kalmus, H.

doi:10.1111/j.1469-1809.1951.tb02464.x

Cited by 68 publications

(32 citation statements)

References 7 publications

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“…The only non-taster found, did not react either to the concen tration of 1600 parts per million or to the apple test. These results are corn [»arable with the data known for man (F alconer et al [1946], Barnicot et al [1951]). …”

Section: Ptc Sensitivity Thresholdssupporting

confidence: 77%

Sensitivity to P.T.C. (Phenyl-Thio-Carbamide) in Primates

Chiarelli¹

1963

IJFP

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Section: Ptc Sensitivity Thresholdssupporting

confidence: 77%

Sensitivity to P.T.C. (Phenyl-Thio-Carbamide) in Primates

Chiarelli¹

1963

IJFP

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“…The bitter ingredients of soy foods are isoflavones and saponin. Their chemical structures are different from the PROP (Barnicot et al, 1951). The distributions of PROP sensitivity and food neophobic score were similar between boys and girls, but dietary intake among girls appeared to be less affected by these statuses.…”

Section: Discussionmentioning

confidence: 86%

Relationship of intake of plant-based foods with 6-n-propylthiouracil sensitivity and food neophobia in Japanese preschool children

et al. 2011

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Background/Objectives: Diets rich in plant-based foods such as vegetables, fruits and soy foods have been suggested to have beneficial effects on health. However, phytochemicals contained in plant-based foods are generally bitter and acrid. We investigated whether intake of vegetables, fruits and soy foods is associated with sensitivity to bitterness and reluctance to eat new foods (food neophobia) in Japanese preschool children. Subjects/Methods: Subjects of this cross-sectional study were healthy Japanese, 167 boys and 156 girls, aged 4-6 years. Intake of vegetables, fruits and soy foods was estimated from 3-day dietary records. Subjects were classified as either tasters or nontasters of 6-n-propylthiouracil (PROP) based on their ability to taste 0.56 mmol/l PROP. Information on each child's age, height, weight, food neophobia status and food variety, as well as maternal diet and parental control over the child's eating, was obtained by a parent-administered questionnaire. Food neophobia was assessed using the Child Food Neophobia Scale (CFNS). Results: A high intake of vegetables was significantly associated with a low CFNS score in boys after controlling for covariates (P ¼ 0.0008). Among the boys, soy food intake was significantly higher in PROP non-tasters than in tasters, except those with low CFNS scores (P ¼ 0.0019). High intake of soy foods was significantly associated with a low neophobia score in PROP tasters but not in non-tasters (P ¼ 0.0024). Conclusions: These data suggest that sensitivity to bitter taste and food neophobia may influence the consumption of vegetables and soy foods among Japanese preschool boys.

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“…While PTC and PROP do not occur naturally in foods, they elicit a bitter taste stimulus in some individuals. The variability in response to their taste correlates with taste sensitivity to other bitter substances present in foods (Barnicot et al, 1951;Blakeslee and Salmon, 1935;Drewnowski and Rock, 1995;Hall et al, 1975). Thus, PTC and PROP are often used in taste perception studies to assess the link between genetics and bitter taste perception.…”

Section: Bitter Tastementioning

confidence: 99%

Genetic Variation in Taste and Its Influence on Food Selection

García‐Bailo

Toguri

Eny

et al. 2009

OMICS: A Journal of Integrative Biology

242

179

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Taste perception plays a key role in determining individual food preferences and dietary habits. Individual differences in bitter, sweet, umami, sour, or salty taste perception may influence dietary habits, affecting nutritional status and nutrition-related chronic disease risk. In addition to these traditional taste modalities there is growing evidence that "fat taste" may represent a sixth modality. Several taste receptors have been identified within taste cell membranes on the surface of the tongue, and they include the T2R family of bitter taste receptors, the T1R receptors associated with sweet and umami taste perception, the ion channels PKD1L3 and PKD2L1 linked to sour taste, and the integral membrane protein CD36, which is a putative "fat taste" receptor. Additionally, epithelial sodium channels and a vanilloid receptor, TRPV1, may account for salty taste perception. Common polymorphisms in genes involved in taste perception may account for some of the interindividual differences in food preferences and dietary habits within and between populations. This variability could affect food choices and dietary habits, which may influence nutritional and health status and the risk of chronic disease. This review will summarize the present state of knowledge of the genetic variation in taste, and how such variation might influence food intake behaviors.

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Taste Thresholds of Further Eighteen Compounds and Their Correlation With P.T.C. Thresholds

Cited by 68 publications

References 7 publications

Sensitivity to P.T.C. (Phenyl-Thio-Carbamide) in Primates

Sensitivity to P.T.C. (Phenyl-Thio-Carbamide) in Primates

Relationship of intake of plant-based foods with 6-n-propylthiouracil sensitivity and food neophobia in Japanese preschool children

Genetic Variation in Taste and Its Influence on Food Selection

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