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PROP taster status and oral fatty acid perception.
MedLine Citation:
PMID:  15001033     Owner:  NLM     Status:  PubMed-not-MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
J A Nasser; H R Kissileff; C N Boozer; C J Chou; F X Pi-Sunyer
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Eating behaviors     Volume:  2     ISSN:  1471-0153     ISO Abbreviation:  Eat Behav     Publication Date:  2001  
Date Detail:
Created Date:  2004-03-05     Completed Date:  2004-03-10     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101090048     Medline TA:  Eat Behav     Country:  United States    
Other Details:
Languages:  eng     Pagination:  237-45     Citation Subset:  -    
Affiliation:
St. Luke's/Roosevelt Hospital Center, New York, NY, USA. jnasser@worldnet.att.net
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