Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Abstract

The ability to taste bitter thiourea compounds, such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), is inherited. Polymorphisms in the bitter-taste receptor TAS2R38 explain the majority of phenotypic variation in the PROP phenotype. It has been hypothesized that the PROP phenotype is a marker for perception of a variety of chemosensory experiences. In this review, we discuss studies that have investigated the relationship between bitter-taste response and dietary behaviors and chronic health in children. Investigators have hypothesized that children who are PROP tasters have lower liking and consumption of bitter foods, such as cruciferous vegetables. Additionally, several studies suggest that children who are unable to taste PROP (i.e., nontasters) like and consume more dietary fat and are prone to obesity. The relationship between the PROP phenotype and obesity is influenced by multiple confounders, including sex, food access, ethnicity, and socioeconomic status. Future studies that adjust for these variables are needed.

Influences of weight, age, gender, genetics, diseases, and ethnicity on bitterness perception: a narrative review of current methodological aspects

“…Keller et al 2016 [18] Children incapable of sensing PROP (non-tasters) prefer and ingest dietary fat and are more propense to obesity Choi S. et al…”

“…1994 [40] Cancer treatment can also directly impair the chemosensory processes, thus impairing stimulus transport (e.g., reducing mucus secretion) and modifying transduction mechanisms (non-tasters) prefer and ingest dietary fat and are more propense to obesity [18]. Choi et al [19], using PROP or chili pepper in the test, reported that subjects with a better perception of bitterness had a lower BMI and a lower energy consumption and lipid intake (p < 0.03, p < 0.001 and p < 0.001, respectively).…”

“…Food preference and diet intake are complex phenotypical manifestations influenced by various factors such as social and cultural stimuli, socioeconomic condition, ethnicity and individual characteristics (i.e., body weight, gender and health status) [18], even as Rozin et al [61] suggested that cultural characteristics are the determinants of food preference, mainly because they affect how food is prepared [13,17,61]. In a review of the literature, Keller et al [18] considered that the sensitivity to the bitter taste of PROP may be a marker of childhood obesity, although only in some populations.…”

“…In a review of the literature, Keller et al [18] considered that the sensitivity to the bitter taste of PROP may be a marker of childhood obesity, although only in some populations. Different reports of food consumption were obtained, even when the subjects had similar phenotypes and genotypes.…”

“…They concluded that there is a significant difference in phenotypic frequencies [44]. Finally, ethnic differences regarding gender, access to food and socioeconomic status can explain discrepancies in the results of studies of bitterness perception [18].…”