Bitter Taste Perception

Genetic sensitivity to the bitter tasting 6-n-propylthiouracil (PROP) is thought to be a genetic marker for food preferences and dietary choices that ultimately influence body weight. The data collected provide evidence that genetic differences in taste as determined by 6-n-propylthiouracil (PROP) screening are associated with differences in food preferences and body weight in both adults and children. Individuals who are PROP non-tasters have higher fat intake and body weights than those who are PROP sensitive. Results from this project show that the inherited ability to taste the bitter compound 6-n-propylthiouracil (PROP) serves as a genetic taste marker for fat intake and body weight. Screening for PROP status may be useful in epidemiological studies as a predictive marker for obesity, and other chronic diseases such as heart disease and cancer.

Contact

Beverly Tepper
Department of Food Sciences
Email: tepper@njaes.rutgers.edu


  1. Rutgers
  2. Executive Dean of Agriculture and Natural Resources
  3. School of Environmental and Biological Sciences