Factors influencing the phenotypic characterization of the oral marker, PROP

TY - JOUR

T1 - Factors influencing the phenotypic characterization of the oral marker, PROP

AU - Tepper, Beverly J.

AU - Melis, Melania

AU - Koelliker, Yvonne

AU - Gasparini, Paolo

AU - Ahijevych, Karen L.

AU - Barbarossa, Iole Tomassini

N1 - Funding Information: Acknowledgments: Supported in part by NIH DA024765 (K.L.A.), USDA Hatch Act Funds Administered by the NJ Agricultural Experiment Station (B.J.T.), the Rutgers University Office of Research and Economic Development (B.J.T.) and a grant from the University of Cagliari (Fondo Integrativo per la Ricerca, FIR 2016) (I.T.B.). Publisher Copyright: © 2017 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2017/12

Y1 - 2017/12

N2 - In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as amodel for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impacts nutritional status and health. However, some studies do not support this role. This review describes common factors that can influence the characterization of this phenotype including: (1) changes in taste sensitivity with increasing age; (2) gender differences in taste perception; and (3) effects of smoking and obesity. We suggest that attention to these factors during PROP screening could strengthen the associations between this phenotype and a variety of health outcomes ranging from variation in body composition to oral health and cancer risk.

AB - In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as amodel for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impacts nutritional status and health. However, some studies do not support this role. This review describes common factors that can influence the characterization of this phenotype including: (1) changes in taste sensitivity with increasing age; (2) gender differences in taste perception; and (3) effects of smoking and obesity. We suggest that attention to these factors during PROP screening could strengthen the associations between this phenotype and a variety of health outcomes ranging from variation in body composition to oral health and cancer risk.

KW - Age

KW - Gender

KW - PROP tasting

KW - Psychophysical approach

KW - Weight status

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U2 - https://doi.org/10.3390/nu9121275

DO - https://doi.org/10.3390/nu9121275

M3 - Review article

C2 - 29168731

SN - 2072-6643

VL - 9

JO - Nutrients

JF - Nutrients

IS - 12

M1 - 1275

ER -