Taste sensibility to phenylthiocarbamide and its relationship to food preferences
Introduction: Foods like cabbage, broccoli, pepper and wine, containing proteins such as phenylthiocarbamide (PTC), cause a bitter taste in some people. Studies showed the relation between tasting profile and the development of obesity, and consequently leading to cardiovascular disease. Objective:...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal do Ceará
2015-06-01
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| Series: | Revista de Medicina da UFC |
| Subjects: | |
| Online Access: | http://periodicos.ufc.br/revistademedicinadaufc/article/view/19780 |
| _version_ | 1817994282004381696 |
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| author | Marcela Maria Pandolfi Charles Yea Zen Chow Luciana Sayumi Fugimoto Higashi Ana Thamilla Fonseca Myllena de Andrade Cunha Carolina Nunes França Patrícia Colombo-Souza |
| author_facet | Marcela Maria Pandolfi Charles Yea Zen Chow Luciana Sayumi Fugimoto Higashi Ana Thamilla Fonseca Myllena de Andrade Cunha Carolina Nunes França Patrícia Colombo-Souza |
| author_sort | Marcela Maria Pandolfi |
| collection | DOAJ |
| description | Introduction: Foods like cabbage, broccoli, pepper and wine, containing proteins such as phenylthiocarbamide (PTC), cause a bitter taste in some people. Studies showed the relation between tasting profile and the development of obesity, and consequently leading to cardiovascular disease. Objective: Compare the differences in the taste sensibility to PTC present in some foods in individuals classified according to the nutritional status. Methods: One hundred fifty-three patients classified as eutrophic, overweight or obese received one drop of each PTC solution in the tongue, since the most diluted to the individual perception to bitter taste, in a total of 15 increasing grades. Results: Participants were predominantly middle-aged females, eutrophics and supertasters. It was found a correlation between PTC solution and red wine in the three groups evaluated (eutrophic, obese and overweight). Besides, eutrophic and obese that disliked wine had more sensibility to PTC. Conclusion: Our main finding showed that eutrophic and obese that disliked red wine had more sensibility to PTC. We did not find differences in the sensitivity to PTC for the other foods analyzed (fried foods, fruit and vegetables). |
| first_indexed | 2024-04-14T01:50:52Z |
| format | Article |
| id | doaj.art-896fcdc6dea34a828c6f93f2e73a2722 |
| institution | Directory Open Access Journal |
| issn | 0100-1302 2447-6595 |
| language | English |
| last_indexed | 2024-04-14T01:50:52Z |
| publishDate | 2015-06-01 |
| publisher | Universidade Federal do Ceará |
| record_format | Article |
| series | Revista de Medicina da UFC |
| spelling | doaj.art-896fcdc6dea34a828c6f93f2e73a27222022-12-22T02:19:22ZengUniversidade Federal do CearáRevista de Medicina da UFC0100-13022447-65952015-06-0155171210.20513/2447-6595.2015v55n1p7-1218982Taste sensibility to phenylthiocarbamide and its relationship to food preferencesMarcela Maria Pandolfi0Charles Yea Zen Chow1Luciana Sayumi Fugimoto Higashi2Ana Thamilla Fonseca3Myllena de Andrade Cunha4Carolina Nunes FrançaPatrícia Colombo-Souza5Universidade de Santo AmaroUniversidade de Santo AmaroUniversidade de Santo AmaroUniversidade de Santo AmaroUniversidade de Santo AmaroUniversidade de Santo AmaroIntroduction: Foods like cabbage, broccoli, pepper and wine, containing proteins such as phenylthiocarbamide (PTC), cause a bitter taste in some people. Studies showed the relation between tasting profile and the development of obesity, and consequently leading to cardiovascular disease. Objective: Compare the differences in the taste sensibility to PTC present in some foods in individuals classified according to the nutritional status. Methods: One hundred fifty-three patients classified as eutrophic, overweight or obese received one drop of each PTC solution in the tongue, since the most diluted to the individual perception to bitter taste, in a total of 15 increasing grades. Results: Participants were predominantly middle-aged females, eutrophics and supertasters. It was found a correlation between PTC solution and red wine in the three groups evaluated (eutrophic, obese and overweight). Besides, eutrophic and obese that disliked wine had more sensibility to PTC. Conclusion: Our main finding showed that eutrophic and obese that disliked red wine had more sensibility to PTC. We did not find differences in the sensitivity to PTC for the other foods analyzed (fried foods, fruit and vegetables).http://periodicos.ufc.br/revistademedicinadaufc/article/view/19780Taste sensibilityPheniltiocarbamideRed wineFood preference. |
| spellingShingle | Marcela Maria Pandolfi Charles Yea Zen Chow Luciana Sayumi Fugimoto Higashi Ana Thamilla Fonseca Myllena de Andrade Cunha Carolina Nunes França Patrícia Colombo-Souza Taste sensibility to phenylthiocarbamide and its relationship to food preferences Revista de Medicina da UFC Taste sensibility Pheniltiocarbamide Red wine Food preference. |
| title | Taste sensibility to phenylthiocarbamide and its relationship to food preferences |
| title_full | Taste sensibility to phenylthiocarbamide and its relationship to food preferences |
| title_fullStr | Taste sensibility to phenylthiocarbamide and its relationship to food preferences |
| title_full_unstemmed | Taste sensibility to phenylthiocarbamide and its relationship to food preferences |
| title_short | Taste sensibility to phenylthiocarbamide and its relationship to food preferences |
| title_sort | taste sensibility to phenylthiocarbamide and its relationship to food preferences |
| topic | Taste sensibility Pheniltiocarbamide Red wine Food preference. |
| url | http://periodicos.ufc.br/revistademedicinadaufc/article/view/19780 |
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