6-n-propyltiouracil (PROP) taster status in Brazilian adults


Autoria(s): Von Atzingen,Maria Carolina Batista Campos; Silva,Maria Elisabeth Machado Pinto e
Data(s)

01/12/2012

Resumo

The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodium cloride (NaCl) solutions using the labeled magnitude scale. For pleasantness evaluation, it was used concentrated orange juice (sugar) and mashed potato (salt and fat). The subjects were classified as non-tasters (n = 35), medium-tasters (n = 33) and super-tasters (n = 55). In this study, no relationship was found between PROP taster status and age, sex, weight, body mass index, and pleasantness. Although genetic markers may influence the degree of liking of certain foods, one must consider that the mechanisms influencing eating behavior in humans are complex, and that psychological, social, and economic factors play a key role in response to food.

Formato

text/html

Identificador

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400006

Idioma(s)

en

Publicador

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Fonte

Food Science and Technology (Campinas) v.32 n.4 2012

Palavras-Chave #propylthiouracil #body mass index #pleasantness
Tipo

journal article