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RELATIONSHIP OF PROP (6‐ N ‐PROPYLTHIOURACIL) TASTER STATUS WITH THE BODY MASS INDEX AND FOOD PREFERENCES OF FILIPINO ADULTS
Author(s) -
VILLARINO BLANCA J.,
FERNANDEZ CARLENETH P.,
ALDAY JUDIT C.,
CUBELO CHRISTLE GRACE R.
Publication year - 2009
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2009.00215.x
Subject(s) - food preference , wine tasting , body mass index , psychology , preference , taste , demography , food science , medicine , statistics , mathematics , chemistry , endocrinology , wine , sociology
ABSTRACT The study determined the 6‐n‐propylthiouracil (PROP) status of Filipino adults and how it relates to their body mass indices (BMI) and food preferences. Self‐reported food preference checklists were administered to 100 male and female adults aged 18–60, classified according to BMI. Increasing concentrations of PROP and NaCl solutions were rated in labeled magnitude scale to establish the PROP taster status of the selected respondents. The Filipino adult respondents were composed of 12% nontasters, 45% medium tasters and 43% supertasters. No association ( P > 0.05) between BMI and PROP taster status was found. Sweet‐tasting foods were the most preferred and bitter‐tasting foods were the least preferred within each taster status. Furthermore, medium tasters and supertasters had the highest acceptance for meats, fish and poultry, and least acceptance for beverages, which were mostly bitter. Decreased preferences for fats and oils, sugars and confectionery, and beverages were correlated ( P < 0.05) with responsiveness to PROP.PRACTICAL APPLICATIONS The research provides a general baseline data of the PROP taster status of Filipino adults. The findings from this study can be used as a reference and can be compared to similar studies conducted in other countries. Likewise, the information from the study can add to the scarce data for taste genetics specifically for the Asian population. The relationship of PROP taster status with body mass index and food preferences can be a guide in the design of products and dietary plans. Likewise, the study would be a means to understand why people vary in liking for particular food items and how these can be reflected in their food consumption and nutritional status.