Association between 6-n-propylthiouracil (PROP) bitterness and colonic neoplasms

Digestive Diseases and Sciences

Volumn 50, Issue 3, 2005, Pages 483-489

  Basson, Marc D ^a   Bartoshuk, Linda M ^b   Dichello, Susan Z ^c   Panzini, Lisa ^b   Weiffenbach, James M ^d   Duffy, Valerie B ^b,c,e  

^a WAYNE STATE UNIVERSITY   (United States)

^b YALE UNIVERSITY SCHOOL OF MEDICINE   (United States)

^c VETERANS AFFAIRS MEDICAL CENTER   (United States)

^d NATIONAL INSTITUTE OF DENTAL AND CRANIOFACIAL RESEARCH   (United States)

^e UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Bitter taste; Colon cancer; Diet; Genetics; Polyps; Vegetable intake

Indexed keywords

PROPYLTHIOURACIL;

ADULT; AGE DISTRIBUTION; AGED; ARTICLE; BITTER TASTE; CANCER RISK; CANCER SCREENING; COLON CANCER; COLON POLYP; COLONOSCOPY; CONTROLLED STUDY; CORRELATION ANALYSIS; FOOD INTAKE; HUMAN; MAJOR CLINICAL STUDY; MALE; PAPER; POTATO; PRIORITY JOURNAL; RATING SCALE; RISK ASSESSMENT; VEGETABLE;

ADULT; AGE DISTRIBUTION; AGED; AGED, 80 AND OVER; CHI-SQUARE DISTRIBUTION; COHORT STUDIES; COLONIC NEOPLASMS; COLONIC POLYPS; DIET; FOOD HABITS; HUMANS; INCIDENCE; MALE; MIDDLE AGED; MULTIVARIATE ANALYSIS; PROBABILITY; PROGNOSIS; RISK ASSESSMENT; SENSITIVITY AND SPECIFICITY; SIGMOIDOSCOPY; SURVIVAL RATE; TASTE; TASTE THRESHOLD; URACIL; VEGETABLES;

EID: 17444414568     PISSN: 01632116     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10620-005-2462-7     Document Type: Article

References (62)

1. Ries L, Eisner M, Kosary C, Hankey B, Miller B, Clegg L, Mariotto A, Feuer E, Edwards B: SEER Cancer Statistics Review, 1975-2001. Bethesda, MD, National Cancer Institute, 2004
2. Lamprecht SA, Lipkin M: Chemoprevention of colon cancer by calcium, vitamin D and folate: molecular mechanisms. Natl Rev Cancer 3:601-614, 2003
3. Gerner EW, Ignatenko NA, Besselsen DG: Preclinical models for chemoprevention of colon cancer. Recent Results Cancer Res 163:58-71, discussion 264-266, 2003
4. Church RD, Fleshman JW, McLeod HL: Cyclo-oxygenase 2 inhibition in colorectal cancer therapy. Br J Surg 90:1055-1067, 2003
5. Giovannucci E: Modifiable risk factors for colon cancer. Gastroenterol Clin North Am 31:925-943, 2002
6. Platz EA, Willett WC, Colditz GA, Rimm EB, Spiegelman D, Giovannucci E: Proportion of colon cancer risk that might be preventable in a cohort of middle-aged US men. Cancer Causes Control 11:579-588, 2000
7. Satia-Abouta J, Galanko JA, Potter JD, Ammerman A, Martin CF, Sandler RS: Associations of total energy and macronutrients with colon cancer risk in African Americans and Whites: results from the North Carolina colon cancer study. Am J Epidemiol 158:951-962, 2003
8. Terry P, Giovannucci E, Bergkvist L, Holmberg L, Wolk A: Body weight and colorectal cancer risk in a cohort of Swedish women: relation varies by age and cancer site. Br J Cancer 85:346-349, 2001
9. Trock BJ, Lanza E, Greenwald P: High fiber diet and colon cancer: a critical review. Prog Clin Biol Res 346:145-157, 1990
10. McCullough ML, Robertson AS, Chao A, Jacobs EJ, Stampfer MJ, Jacobs DR, Diver WR, Calle EE, Thun MJ: A prospective study of whole grains, fruits, vegetables and colon cancer risk. Cancer Causes Control 14:959-970, 2003
11. Nkondjock A, Ghadirian P: Dietary carotenoids and risk of colon cancer: case-control study. Int J Cancer 110:110-116, 2004
12. Erhardt JG, Meisner C, Bode JC, Bode C: Lycopene, beta-carotene, and colorectal adenomas. Am J Clin Nutr 78:1219-1224, 2003
13. Schatzkin A, Lanza E, Corle D, Lance P, Iber F, Caan B, Shike M, Weissfeld J, Burt R, Cooper MR, Kikendall JW, Cahill J: Lack of effect of a low-fat, high-fiber diet on the recurrence of colorectal adenomas. Polyp Prevention Trial Study Group. N Engl J Med 342:1149-1155, 2000
14. Caan B, Ballard-Barbash R, Slattery ML, Pinsky JL, Iber FL, Mateski DJ, Marshall JR, Paskett ED, Shike M, Weissfeld JL, Schatzkin A, Lanza E: Low energy reporting may increase in intervention participants enrolled in dietary intervention trials. J Am Diet Assoc 104:357-366, 2004
15. Curtin K, Bigler J, Slattery ML, Caan B, Potter JD, Ulrich CM: MTHFR C677T and A1298C polymorphisms: diet, estrogen, and risk of colon cancer. Cancer Epidemiol Biomarkers Prev 13:285-292, 2004
16. Diergaarde B, van Geloof WL, van Muijen GN, Kok FJ, Kampman E: Dietary factors and the occurrence of truncating APC mutations in sporadic colon carcinomas: a Dutch population-based study. Carcinogenesis 24:283-290, 2003
17. Bartoshuk LM, Duffy VB, Fast K, Snyder DJ: Genetic differences in human oral perception: Advanced methods reveal basic problems in intensity scaling. In Genetic Variations in Taste Sensitivity: Measurement, Significance and Implications. Prescott J, Tepper BJ (eds). New York, Dekker, 2004, pp 1-42
18. Duffy VB, Lucchina LA, Bartoshuk LM: Genetic variation in taste: potential biomarker for cardiovascular disease risk? In Genetic Variations in Taste Sensitivity: Measurement, Significance and Implications. Prescott J, Tepper BJ (eds). New York, Dekker, 2004, pp 195-228
19. Snyder LH: Inherited taste deficiency. Science 74:151-152, 1931
20. Bartoshuk LM, Duffy VB, Miller IJ: PTC/PROP tasting: Anatomy, psychophysics, and sex effects. Physiol Behav 56:1165-1171, 1994
21. Bartoshuk LM, Duffy VB, Fast K, Green BG, Prutkin JM, Snyder DJ: Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons. What we have learned from genetic variation in taste. Food Qual Pref 14:125-138, 2002
22. Bartoshuk LM, Snyder DJ: Psychophysical measurement of Human Taste Experience. In Handbook of Behavioral Neurobiology. Stricker E, Woods S (eds). New York, Plenum Press, 2004, pp 89-107
23. Bartoshuk LM, Duffy VB, Chapo AK, Fast K, Snyder DJ, Yiee JH, Hoffman HJ, Ko K: From psychophysics to the clinic: Missteps and Advances. Food Qual Pref 15:617-632, 2004
24. Bartoshuk LM, Green BG, Hoffman HJ, Ko C-W, Lucchina LA, Snyder DJ, Weiffenbach J: Valid across-group comparisons with labeled scales: the gLMS vs magnitude matching. Physiol Behav 82(1):109-114, 2004
25. Miller IJ, Reedy FE: Variations in human taste bud density and taste intensity perception. Physiol Behav 47:1213-1219, 1990
26. Tepper BJ, Nurse RJ: Fat perception is related to PROP taster status. Physiol Behav 61:949-954, 1997
27. Kim UK, Jorgenson E, Coon H, Leppert M, Risch N, Drayna D: Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide. Science 299:1221-1225, 2003
28. Bartoshuk LM, Duffy VB, Fast K, Kveton JF, Lucchina LA, Phillips MN, Prutkin JM, Reed DR, Snyder DJ: What makes a supertaster? Chem Senses 26:1074, 2001 (abstract)
29. Bartoshuk L, Davidson A, Kidd J, Kidd K, Speed W, Pakstis A, Reed D, Synder D, Duffy V: Supertasting is not explained by the PTC/PROP gene. Chem Senses, in press (abstract)
30. Duffy VB, Davidson AC, Kidd JR, Kidd KK, Speed WC, Pakstis AJ, Reed DR, Snyder DJ, Bartoshuk LM: Associations between PTC/PROP gene, 6-N-propylthiouracil (PROP) bitterness and alcohol intake. Alcohol Chin Exp Res 28:1629-1637, 2004
31. Engel E, Baty C, Issanchou S, Martin N: Acceptance and preference for cooked cauliflower: relationship with consumer sensitivity and product composition. Paper presented at the 5th Pangborn Sensory Science Symposium. Boston, MA, 2003
32. Bartoshuk LM: Genetic and pathological taste variation: What can we learn from animal models and human disease? In The Molecular Basis of Smell and Taste Transduction, Ciba Foundation Symposium 179. Chadwick D, Marsh J, Goode J (eds). New York, John Wiley and Sons, 1993, pp 251-267
33. Fox AL: A new approach to explaining food preferences. Paper presented at the American Chemical Society, 1954
34. Fischer R, Griffin F, England S, Garn S: Taste thresholds and food dislikes. Nature 191:1328, 1961
35. Fischer R, Griffin F, Kaplan AR: Taste thresholds, cigarette smoking, and food dislikes. Medicina Experimentalis 9:151-167, 1963
36. Drewnowski A, Rock CL: The influence of genetic taste markers on food acceptance. Am J Clin Nutr 62:506-511, 1995
37. Drewnowski A, Henderson SA, Shore AB: Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil. Am J Clin Nutr 66:391-397, 1997
38. Gayathri DA, Henderson SA, Drewnowski A: Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil. Nutr Cancer 29:146-151, 1997
39. Kaminski LC, Henderson SA, Drewnowski A: Young women's food preferences and taste responsiveness to 6-n-propylthiouracil (PROP). Physiol Behav 68:691-697, 2000
40. Drewnowski A, Henderson SA, Hann CS, Berg WA, Ruffin MT: Genetic taste markers and preferences for vegetables and fruit of female breast care patients. J Am Diet Assoc 100:191-197, 2000
41. Keller KL, Tepper BJ: Genetic taste sensitivity to 6-n-propylthiouracil influences food preference and reported intake in preschool children. Appetite 38:3-12, 2002
42. Turnbull B, Matisoo-Smith E: Taste sensitivity to 6-n-propylthiouracil predicts acceptance of bitter-tasting spinach in 3-6-y-old children. Am J Clin Nutr 76:1101-1105, 2002
43. Duffy V, Davidson A, Bartoshuk L, Kidd J, Kidd K: Revealing associations between PTC/PROP gene, 6-n-propylthiouracil (PROP) bitterness and vegetable intake. 2004 Experimental Biology meeting abstracts [accessed at http://select.biosis.org/faseb/2004.html]. FASEB 19, abstract 6780
44. Milunicová A, Jandová A, Laurová L, Novotná J, Skoda V: Hereditary blood and serum types, PTC test and level of the fifth fraction of serum lactatedehydrogenase in females with gyneological cancer (II. Communication). Neoplasma 16:311-316, 1969
45. Duffy VB: Associations between Oral Sensation, Dietary Behaviors and Risk of Cardiovascular Disease (CVD). Appetite 43(1):5-9, 2004
46. Tepper BJ: 6-n-Propylthiouracil as a genetic marker for fat intake, obesity, and chronic disease risk: Current evidence and future promise. In Genetic Variation in Taste Sensitivity. Prescott J, Tepper BJ (eds). New York, Marcel Dekker, 2004, pp 155-177
47. Lucchina LA: 6-n-propylthiouracil status: Genetic determinant of diet-related behaviors and nutritional status in older females. Doctoral dissertation. University of Connecticut, 1995
48. Tepper BJ, Ullrich NV: Influence of genetic taste sensitivity to 6-n-propylthiouracil (PROP), dietary restraint and disinhibition on body mass index in middle-aged women. Physiol Behav 75:305-312, 2002
49. Duffy VB, Peterson JM, Dinehart ME, Bartoshuk LM: Genetic and environmental variation in taste: Associations with sweet intensity, preferences and intake. Top Clin Nutr 18:209-220, 2003
50. Duffy VB, Bartoshuk LM: Food acceptance and genetic variation in taste. J Am Diet Assoc 100:647-655, 2000
51. Duffy V, Peterson J, Bartoshuk L: Associations between taste genetics, oral sensation and alcohol intake. Physiol Behav 82(2-3):435-445, 2004
52. Snyder DJ, Duffy VB, Chapo AK, Hoffman H, Bartoshuk LM: Otits media influences body mass index by interacting with sex, age and taste. Chem Senses 28:12, 2003 (abstract)
53. Bartoshuk LM, Duffy VB, Reed D, Williams A: Supertasting, earaches, and head injury: Genetics and pathology alter our taste worlds. Neurosci Biobehav Rev 20:79-87, 1996
54. Chapo AK, Bartoshuk LM, Ilich JZ, Duffy VB: Age-related differences in fat perception and dietary behaviors. Chem Senses 27:A19, 2002 (abstract)
55. Duffy VB, Fast K, Lucchina LA, Bartoshuk LM: Oral sensation and cancer. In Principles & Practice of Palliative Care and Supportive Oncology, ed 2. Berger AM, Portenoy RK, Weissman DE (eds). Philadelphia, PA, Lippincott Williams & Wilkins, 2002, pp 178-193
56. Green BG, Shaffer GS, Gilmore MM: A semantically-labeled magnitude scale of oral sensation with apparent ratio properties. Chem Senses 18:683-702, 1993
57. Bartoshuk LM: Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception. Chem Senses 25:447-460, 2000
58. Berkeley Nutrition Services. 2000. http://www.nutritionquest.com. Accessed July 4, 2004
59. Tabachnick B, Fidell L: Using Multivariate Statistics (ed 2nd). Boston, Allyn & Bacon, 2001
60. Wright J, Wang C, Kennedy-Stephenson J, Ervin R: Dietary intake of ten key nutrients for public health, United States: 1999-2000. Advance Data from Vital and Health Statistics, No. 334. Hyattsville, MD, National Center for Health Statistics, 2003
61. Prutkin JM, Duffy VB, Etter L, Fast K, Gardner E, Lucchina LA, Snyder DJ, Tie K, Weiffenbach J, Bartoshuk LM: Genetic variation and inferences about perceived taste intensity in mice and men. Physiol Behav 69:161-173, 2000
62. Lanza E, Schatzkin A, Daston C, Corle D, Freedman L, Ballard-Barbash R, Caan B, Lance P, Marshall J, Iber F, Shike M, Weissfeld J, Slattery M, Paskett E, Mateski D, Albert P: Implementation of a 4-y, high-fiber, high-fruit-and-vegetable, low-fat dietary intervention: results of dietary changes in the Polyp Prevention Trial. Am J Clin Nutr 74:387-401, 2001