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Chem. Senses 26: 483-489, 2001
© Oxford University Press 2001

Genetic Taste Responses to 6-n-Propylthiouracil Among Adults: a Screening Tool for Epidemiological Studies

Adam Drewnowski1,2, Alan Kristal1,2 and Jennifer Cohen2

1 Nutritional Sciences Program and the Department of Epidemiology, University of Washington School of Public Health and Community Medicine, Seattle, WA 98195 and 2 Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA 98109, USA

Correspondence to be sent to: Adam Drewnowski, Nutritional Sciences Program, 305 Raitt Hall, Box 353410, University of Washington, Seattle, WA 98195-3410, USA. e-mail: adamdrew{at}u.washington.edu

Genetically mediated taste responsiveness to 6-n-propylthiouracil (PROP) has been linked to reduced acceptance of some bitter foods. In this community-based study male (n = 364) and female (n = 378) adults enrolled in a self-help dietary intervention trial were screened for PROP taster status. Respondents, aged 18–70 years, were mailed filter papers impregnated with PROP or with aspartame solutions. They received instructions to rate taste intensity and hedonic preference using nine point category scales. Women rated PROP as more bitter than did men. Both sweetness and bitterness ratings were lower for older adults. Taste responsiveness to PROP was unrelated to body mass index in women or men. Higher bitterness ratings for PROP were weakly associated with higher sweetness ratings for aspartame, but were unrelated to sweet taste preferences. Successful administration of PROP filter papers by mail suggests new avenues for the screening of taste phenotypes in epidemiological studies.


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