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Phenylthiocarbamide (PTC) tasting, genetics, and depression
Author(s) -
Whittemore Paul B.
Publication year - 1990
Publication title -
journal of clinical psychology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.124
H-Index - 119
eISSN - 1097-4679
pISSN - 0021-9762
DOI - 10.1002/1097-4679(199005)46:3<262::aid-jclp2270460303>3.0.co;2-3
Subject(s) - depression (economics) , psychology , sadness , beck depression inventory , rating scale , wine tasting , taste , clinical psychology , psychiatry , family history , medicine , developmental psychology , anger , anxiety , food science , chemistry , neuroscience , wine , economics , macroeconomics
Twenty‐three (23) females who satisfied the Diagnostic Interview Schedule (DIS) DSM‐III criteria for Major Depression were assessed with the Beck Depression Inventory (BDI), the Hamilton Rating Scale for Depression (HRS), the genetically based phenylthiocarbamide (PTC) taste test, and each subject provided a family history of depression. Results show that, compared with PTC nontasters, the tasters suffered deeper depressions, longer periods of sadness, symptoms that resembled “endogenous depression,” and the tasters reported more family members afflicted with depression. The PTC taste test accounted for 20% of the variance on the BDI and on the HRS.