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Article

Nutritional implications of genetic taste variation: the role of PROP sensitivity and other taste phenotypes.

Annual review of nutrition - 1 Jan 2008

Tepper Beverly J

Abstract excerpt

Genetic sensitivity to the bitter taste of phenylthiocarbamide and 6-n-propylthiouracil (PROP) is a well-studied human trait. It has been hypothesized that this phenotype is a marker for individual differences in taste perception that influence food preferences and dietary behavior with subsequent links to body weight and chronic disease risk. Steady progress has been made over the past several decades in...

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PMID: 18407743
DOI: 10.1146/annurev.nutr.28.061807.155458

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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Nutritional implications of genetic taste variation: the role of PROP sensitivity and other taste phenotypes.PMID 18407743Read ↗

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Variability in Human Bitter Taste Sensitivity to Chemically Diverse Compounds Can Be Accounted for by Differential TAS2R Activation.Semantic proximity Read ↗

Sensitivity of genome-wide-association signals to phenotyping strategy: the PROP-TAS2R38 taste association as a benchmark.Semantic proximity Read ↗

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Genetic taste responses to 6-n-propylthiouracil among adults: a screening tool for epidemiological studies.Semantic proximity Read ↗

The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: a stepwise multiple regression model study.Semantic proximity Read ↗

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