A. Markey

Perceived sucrose intensity is related to 6-n-propylthiouracil sensitivity and to markers of sugar intake

Taste perception of 6-n-propylthiouracil (PROP) can vary in individuals depending partly on polymorphisms of the bitter-taste receptor gene TAS2R38. Super-taster (ST) individuals are highly sensitive to the bitter taste of PROP, while non-tasters are much less sensitive and medium tasters lie between the two. Previous studies have shown that ST are highly sensitive not only to PROP, but also to the tastes of quinine and sucrose and can perceive differences in foods with altered fat content, possibly as a result of an increased number of trigeminal nerve fibres on the tongue.The main aim of the present study was to examine some of the wide-ranging reasons for food choice within a group of children (n 199) and their parents (n 52) and to look at the role of PROP taster status in sucrose perception and sugar intake. Children aged 8–12 years and their parents were recruited from schools across Dublin. To determine taster status, PROPimpregnated paper discs were rated on the general labelled magnitude scale (gLMS) as previously described. Subjects were then given a series of drinks of varying sucrose concentration, which they also rated on the gLMS. Average daily sugar intakes were obtained through a 3 d diet history, which was then analysed using WISP g (Tinuviel Software, Llanfechell, Anglesey, UK). Values for non-milk extrinsic sugars (NMES) were taken as a marker for sugar intake.

Are 6- n -propylthiouracil (PROP) taster status and fungiform papillae (FP) density related to alcohol intake in a group of Irish adults?

Phenylthiocarbamide and its chemically-related compound, 6-n-propylthiouracil (PROP), provide an extremely bitter taste to some individuals (super tasters; ST), a slightly bitter taste to some (medium tasters; MT) or no taste at all to others (non-tasters; NT). Studies suggest FP densities vary between taster groups, with ST having greater numbers of FP than NT on the anterior of their tongue. ST are therefore more likely to experience greater bitter oral sensations from bitter-tasting foods and drinks, e.g. alcohol, compared with NT. Studies have also linked alcohol intake to PROP taster status. The present study aims to examine whether PROP taster status is related to alcohol intake in a group of Irish adults. The data were collected as part of a larger on-going project examining PROP taster status and its effect on fruit and vegetable intake. In the study ninetyfour adults (seventy-one females and twenty-three males) were recruited from the Dublin area. Alcohol intakes were assessed through diet histories and analysed using WISP g (Tinuviel Software, Llanfechell, Anglesey, UK). PROP taster status was established using PROPimpregnated paper discs and general labelled magnitude scales (gLMS) as previously described. Statistical analysis was carried out using SPSS (SPSS Inc., Chicago, IL, USA; ANOVA (post hoc) and correlation). No significant differences were found for mean daily alcohol intake in adults when assessed using the PROP ratings from the gLMS, or when PROP ratings on the gLMS were converted to PROP-taster groups according to cut-off points previously described (P = 0.091 and R 0.155 respectively). No significant differences were observed for alcohol intake and FP density across the three groups (R 0.0012).

The effect of 6-n-propylthiouracil taster status on fruit and vegetable intake and hedonic ratings in a group of Irish children

6-n-Propylthiouracil (PROP) is a bitter-tasting compound found in some fruit and vegetables. The ability to taste this compound is determined genetically, controlled in part by alleles of bitter receptor gene TAS2R38. Individuals vary in their ability to taste this compound and may be categorised into non-tasters (NT) medium tasters (MT) and super tasters (ST) through their rating of a PROPimpregnated disc as described previously. Previous studies have shown that vegetable acceptance in young children is lower in PROPtaster groups. The aim of the present study was to examine hedonic ratings for twelve common fruits and vegetables, and overall intake in group of twenty-four Irish children aged between 10 and 11 years in relation to their PROP-taster status. Children were asked to rate twelve common fruits and vegetables on a five-point scale. Overall fruit and vegetable intake was assessed through an average 3-day diet history – deemed the most appropriate method of assessment, due the scale of the study and the time allocated.