Taste sensibility to phenylthiocarbamide and its relationship to food preferences

Abstract

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 card iovascular 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 obe se 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 o bese 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).