Journal
ANNUAL REVIEW OF NUTRITION
Volume 28, Issue -, Pages 367-388Publisher
ANNUAL REVIEWS
DOI: 10.1146/annurev.nutr.28.061807.155458
Keywords
taste genetics; 6-n-propylthiouracil; food preferences; diet selection; body weight
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Funding
- National Cancer Institute [CA116766]
- Rutgers University
- NATIONAL CANCER INSTITUTE [R01CA116766] Funding Source: NIH RePORTER
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Genetic sensitivity to the bitter taste of phenylthiocarbamide and 6-n-propylthiouracil (PROP) is a well-studied human trait. It has been hypothesized that this phenotype is a marker for individual differences in taste perception that influence food preferences and dietary behavior with subsequent links to body weight and chronic: disease risk. Steady progress has been made over the past several decades in defining the involvement of this phenotype and its underlying gene, TAS2R38, in this complex behavioral pathway. However, more work needs to be clone to fully determine its overall nutritional and health significance. The primary goal of this review is to assess our current understanding of the role of the PROP bitter taste phenotype in food selection and body weight in both children and adults. A brief history of the field is included and controversies surrounding die use of different PROP screening methods are addressed. The contribution of other receptors (both bitter and nonbitter) to human taste variation is also discussed.
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