| PROP taster status and oral fatty acid perception. | |
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MedLine Citation:
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PMID: 15001033 Owner: NLM Status: PubMed-not-MEDLINE |
Abstract/OtherAbstract:
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Recent studies with rat taste cells treated with polyunsaturated fatty acids suggest that fatty acids may play a role in dietary fat perception. In humans, sensitivity to the textural properties of fat is associated with the genetic ability to taste the bitter compound 6-N-2-propylthiouracil (PROP). However, it has not been shown that PROP tasters are more sensitive in discriminating fatty acids in a high-fat food. Our study with human subjects was designed to test the hypothesis that the ability to orally detect food-grade conjugated linoleic acid added to high-fat vanilla ice cream is associated with the ability to taste PROP. Eighty percent of the PROP tasters in this study, but only 17% of the PROP nontasters correctly discriminated the sample containing the added free fatty acid in a difference test versus unadulterated high-fat vanilla ice cream (Fisher's Exact Test, P=.05). Because most fatty foods contain minute amounts of free fatty acids, further studies with humans examining the contribution of fatty acids to fat perception seem warranted. |
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Authors:
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J A Nasser; H R Kissileff; C N Boozer; C J Chou; F X Pi-Sunyer |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Eating behaviors Volume: 2 ISSN: 1471-0153 ISO Abbreviation: Eat Behav Publication Date: 2001 |
Date Detail:
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Created Date: 2004-03-05 Completed Date: 2004-03-10 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101090048 Medline TA: Eat Behav Country: United States |
Other Details:
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Languages: eng Pagination: 237-45 Citation Subset: - |
Affiliation:
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St. Luke's/Roosevelt Hospital Center, New York, NY, USA. jnasser@worldnet.att.net |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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