| Relationships between threshold-based PROP sensitivity and food preferences of Tunisians. | |
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MedLine Citation:
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PMID: 12354685 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The extent to which taste responses--and notably the genetically determined sensitivity to 6-n-propylthiouracil (PROP)--influences food preferences and food use is still a matter of debate. We addressed the issue on the basis of a behavioural and anthropological study performed in Tunis in 1999. The working sample consists of 123 adults of both sexes (38 men, 85 women), aged 19-59, in various social categories. Taste recognition thresholds for sucrose, fructose, sodium chloride, quinine hydrochloride, citric acid, tannic acid, oak tannin and PROP were determined by presenting, in a semi-randomised order (blind-test), series of graded aqueous solutions of each product. Subjects also tasted and rated the pleasantness/unpleasantness of 4 supra-threshold solutions of NaCl and sucrose. All subjects completed a checklist of 43 food items representative of Tunisian diet, rated in terms of flavour, cost, effect on health and prestige on a labelled affective magnitude scale. According to the underlying distribution of PROP thresholds, the subjects were separated into three categories: "non-tasters", "medium-threshold tasters", and "low-threshold tasters". Results bring out the specificity of low-threshold tasters, as exhibiting a greater taste sensitivity for most tested substances. Low-threshold taster status is also linked to higher mean food preferences ratings irrespective of sex, age and socio-cultural influences. Tasters as a group (medium-threshold tasters + low-threshold tasters) do not exhibit a higher percentage of food dislikes; however PROP sensitivity is negatively correlated with hedonic responses to NaCl solutions. These results together with the evidence of a limited set of food actually used by low-threshold tasters suggest that these subjects might have difficulties at overcoming an inherent neophobia. |
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Authors:
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P Pasquet; B Oberti; J El Ati; C M Hladik |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Appetite Volume: 39 ISSN: 0195-6663 ISO Abbreviation: Appetite Publication Date: 2002 Oct |
Date Detail:
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Created Date: 2002-09-30 Completed Date: 2003-02-06 Revised Date: 2004-11-17 |
Medline Journal Info:
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Nlm Unique ID: 8006808 Medline TA: Appetite Country: England |
Other Details:
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Languages: eng Pagination: 167-73 Citation Subset: IM |
Copyright Information:
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Copyright 2002 Elsevier Science Ltd. |
Affiliation:
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Centre National de la Recherche Scientifique, Paris, France. pasquet@ivry.cnrs.fr |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Adult Female Food Preferences / physiology*, psychology Humans Male Middle Aged Perception Propylthiouracil* Sodium Chloride Solutions Sucrose Taste / physiology* Taste Threshold / physiology* Tunisia |
| Chemical | |
Reg. No./Substance:
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0/Solutions; 51-52-5/Propylthiouracil; 57-50-1/Sucrose; 7647-14-5/Sodium Chloride |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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