Journal articles: 'Supertaster'

1

Reed, D. R. "Birth of a New Breed of Supertaster." Chemical Senses 33, no. 6 (June 18, 2008): 489–91. http://dx.doi.org/10.1093/chemse/bjn031.

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Herbert, Cornelia, Petra Platte, Julian Wiemer, Michael Macht, and Terry D. Blumenthal. "Supertaster, super reactive: Oral sensitivity for bitter taste modulates emotional approach and avoidance behavior in the affective startle paradigm." Physiology & Behavior 135 (August 2014): 198–207. http://dx.doi.org/10.1016/j.physbeh.2014.06.002.

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Aldaz, Kaitlyn J., Sigry Ortiz Flores, Rudy M. Ortiz, L. Karina Diaz Rios, and Jaapna Dhillon. "A Cross-Sectional Analysis of Food Perceptions, Food Preferences, Diet Quality, and Health in a Food Desert Campus." Nutrients 14, no. 24 (December 7, 2022): 5215. http://dx.doi.org/10.3390/nu14245215.

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The sensory properties of foods guide food choices and intake, importantly determining nutritional and health status. In communities that have inconsistent access to nutritious foods, such as food deserts, food taste perceptions and preferences have yet to be explored. The purpose of this study was to examine how taster status (supertaster vs. non-taster) and food security status (high or marginal vs. low or very low) influences food taste intensities, food preferences and perceptions, and diet quality in a cohort of students from a food desert campus in the Central Valley of California. Moreover, the complex relationship of socioeconomic status, race/ethnicity, and sex on cardiometabolic and cognitive health warrants further examination. Two hundred fifty participants (aged 18–24 years) living in a food desert campus were recruited in 2018 for this cross-sectional study where participants underwent taste tests on selected fruits, vegetables, and nuts, and clinical tests (anthropometrics, blood glucose, blood pressure, and endothelial function), cognitive function tests (memory and attention), diet quality assessment (Healthy Eating Index (HEI)), and food preference and perception assessments. Food taste intensities were influenced by sex with bitter and umami taste intensities of several foods being perceived more intensely by males. Moreover, food liking was largely influenced by ethnicity with Hispanics having higher liking ratings for several foods compared with non-Hispanics. Both, Hispanics and females, had higher total fruit HEI scores and lower attention scores than non-Hispanics and males, respectively. Females also had lower blood pressure, reactive hyperemia index, and fasting blood glucose. Food-insecure individuals rated cost and convenience as more important factors for overall food consumption and had lower attention scores than those with higher food-security status. Future research should consider the complex interactions of factors such as taste and flavor perception, sex, ethnicity, prior exposure to foods, and other environmental factors when studying food preferences and health in young adults.

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Fatovich, Daniel M. "Emergency physicians are supertaskers." Emergency Medicine Australasia 24, no. 5 (October 2012): 583. http://dx.doi.org/10.1111/j.1742-6723.2012.01595.x.

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Taha, Mohamed A., Christian A. Hall, Colin J. Shortess, Richard F. Rathbone, and Henry P. Barham. "Treatment Protocol for COVID-19 Based on T2R Phenotype." Viruses 13, no. 3 (March 18, 2021): 503. http://dx.doi.org/10.3390/v13030503.

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COVID-19 has become a global pandemic of the highest priority. Multiple treatment protocols have been proposed worldwide with no definitive answer for acure. A prior retrospective study showed association between bitter taste receptor 38 (T2R38) phenotypes and the severity of COVID-19. Based on this, we proposed assessing the different T2R38 phenotypes response towards a targeted treatment protocol. Starting July 2020 till December 2020, we tested subjects for T2R38 phenotypic expression (supertasters, tasters, and nontasters). Subjects who were subsequently infected with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) (diagnosed via PCR) were included. Based on their taster status, supertasters were given dexamethasone for 4 days; tasters were given azithromycin and dexamethasone +/− hydroxychloroquine for 7 days; and nontasters were given azithromycin and dexamethasone for 12 days. Subjects were followed prospectively and their outcomes were documented. Seven hundred forty-seven COVID-19 patients were included, with 184 (24.7%) supertasters, 371 (49.6%) tasters, and192 (25.7%) nontasters. The average duration of symptoms with the treatment protocol was 5 days for supertasters, 8.1 days for tasters, and 16.2 days for nontasters. Only three subjects (0.4%) required hospitalization (3/3 nontasters). Targeted treatment protocol showed significant correlation (p < 0.05) based on patients’ T2R38 phenotypic expression. Assessing treatment protocols for COVID-19 patients according to their T2R38 phenotype could provide insight into the inconsistent results obtained from the different studies worldwide. Further study is warranted on the categorization of patients based on their T2R38 phenotype.

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Macht, Michael, and Jochen Mueller. "Increased negative emotional responses in PROP supertasters." Physiology & Behavior 90, no. 2-3 (February 2007): 466–72. http://dx.doi.org/10.1016/j.physbeh.2006.10.011.

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Strayer, David L., and Jason M. Watson. "Supertaskers and the Multitasking Brain." Scientific American Mind 23, no. 1 (February 16, 2012): 22–29. http://dx.doi.org/10.1038/scientificamericanmind0312-22.

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Watson, Jason M., and David L. Strayer. "Supertaskers: Profiles in extraordinary multitasking ability." Psychonomic Bulletin & Review 17, no. 4 (August 2010): 479–85. http://dx.doi.org/10.3758/pbr.17.4.479.

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Latour, Kathryn A., Michael S. Latour, and Brian Wansink. "The Impact of Supertasters On Taste Test and Marketing Outcomes." Journal of Advertising Research 58, no. 2 (August 9, 2017): 240–54. http://dx.doi.org/10.2501/jar-2017-030.

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BARTOSHUK, LINDA M., VALERIE B. DUFFY, LAURIE A. LUCCHINA, JORDAN PRUTKIN, and KATHARINE FAST. "PROP (6-n-Propylthiouracil) Supertasters and the Saltiness of NaCla." Annals of the New York Academy of Sciences 855, no. 1 OLFACTION AND (November 1998): 793–96. http://dx.doi.org/10.1111/j.1749-6632.1998.tb10660.x.

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Baranowski, Janice C., Tom Baranowski, Alicia Beltran, Kathy B. Watson, Russell Jago, Margaret Callie, Mariam Missaghian, and Beverly J. Tepper. "6-n-Propylthiouracil sensitivity and obesity status among ethnically diverse children." Public Health Nutrition 13, no. 10 (December 22, 2009): 1587–92. http://dx.doi.org/10.1017/s1368980009993004.

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AbstractObjectiveTo examine the relationship of 6-n-propylthiouracil (PROP) sensitivity to BMI while statistically controlling for demographic characteristics in two age groups of children: 9–10 years and 17–18 years (n 1551).DesignCross-sectional design with a multi-ethnic (White, African-American, Hispanic, Other) sample of 813 children aged 9–10 years and 738 children aged 17–18 years. Children were recruited from local elementary and high schools with at least 30 % minority ethnic enrolment. Children’s height, weight and waist circumference were measured along with their PROP taster status. PROP was measured using two paper discs, one impregnated with NaCl (1·0 mol/l) and the other with PROP solution (0·50 mmol/l).ResultsA significant PROP sensitivity by socio-economic status (SES) interaction term (P = 0·010) was detected wherein supertasters had the largest BMI percentile and Z-score, but only among the group with highest SES.ConclusionsThe results suggest that other factors overwhelmed the influence of PROP sensitivity on adiposity in lower-SES groups. The percentage of variance accounted for by the interaction term was about 1 %. Thus, PROP supertasters had the largest BMI percentile and Z-score, but only among the highest-SES group.

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Nagy, Ahmed, Catriona M. Steele, and Cathy A. Pelletier. "Differences in Swallowing between High and Low Concentration Taste Stimuli." BioMed Research International 2014 (2014): 1–12. http://dx.doi.org/10.1155/2014/813084.

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Taste is a property that is thought to potentially modulate swallowing behavior. Whether such effects depend on taste, intensity remains unclear. This study explored differences in the amplitudes of tongue-palate pressures in swallowing as a function of taste stimulus concentration. Tongue-palate pressures were collected in 80 healthy women, in two age groups (under 40, over 60), stratified by genetic taste status (nontasters, supertasters). Liquids with different taste qualities (sweet, sour, salty, and bitter) were presented in high and low concentrations. General labeled magnitude scale ratings captured perceived taste intensity and liking/disliking of the test liquids. Path analysis explored whether factors of taste, concentration, age group, and/or genetic taste status impacted: (1) perceived intensity; (2) palatability; and (3) swallowing pressures. Higher ratings of perceived intensity were found in supertasters and with higher concentrations, which were more liked/disliked than lower concentrations. Sweet stimuli were more palatable than sour, salty, or bitter stimuli. Higher concentrations elicited stronger tongue-palate pressures independently and in association with intensity ratings. The perceived intensity of a taste stimulus varies as a function of stimulus concentration, taste quality, participant age, and genetic taste status and influences swallowing pressure amplitudes. High-concentration salty and sour stimuli elicit the greatest tongue-palate pressures.

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Medeiros-Ward, Nathan, Jason M. Watson, and David L. Strayer. "On Supertaskers and the Neural Basis of Efficient Multitasking." Psychonomic Bulletin & Review 22, no. 3 (September 16, 2014): 876–83. http://dx.doi.org/10.3758/s13423-014-0713-3.

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14

SYATHIRAH HANIM,, A. H., H. RUHAYA,, S. NORKHAFIZAH,, and A. M. MARINA,. "RELATIONSHIP BETWEEN PROP (6-n-PROPYLTHIOURACIL) TASTER STATUS AND PREFERENCE FOR DIFFERENT TASTE FOOD GROUPS AMONG UNIVERSITY STUDENTS." Malaysian Applied Biology 49, no. 5 (December 31, 2020): 53–59. http://dx.doi.org/10.55230/mabjournal.v49i5.1637.

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It is reported by many studies that supertasters are highly sensitive towards strong taste such as bitter, and therefore had a lower preference for those foods. However, whether the findings apply to all cultures is still debated. The study on the Malaysian population regarding their PROP status is scarce. Thus, we carried out a study to determine whether 6-n- propylthiouracil (PROP) sensitivity status affects the food preference among university students in Kelantan, Malaysia. PROP taster status was determined using PROP test paper and food preference was determined using a questionnaire. The results indicated that there was no significant difference (p>0.05) in the food preference between supertasters, medium tasters, and non-tasters except for jelly, dark chocolate, and plain tea. Contrary to popular belief that PROP taster status was negatively associated with a bitter taste, the present study found a positive correlation between PROP scores and few foods from the bitter food group (bitter gourd, dark chocolate, and plain tea) and also sweet food group (chocolate cake and chocolate spread). This indicates that the genetic factor that is associated with PROP sensitivity does not play important role in determining the food preference among Malaysians. Instead, other factors such as culture and environment could be more influential in defining the way Malaysians select their foods.

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Feeney, E., S. O'Brien, A. Scannell, A. Markey, and E. R. Gibney. "Genetic variation in taste perception: does it have a role in healthy eating?" Proceedings of the Nutrition Society 70, no. 1 (November 22, 2010): 135–43. http://dx.doi.org/10.1017/s0029665110003976.

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Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's ‘nutritional gatekeeper’. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green tea and soya. Variations in this gene contribute to three thiourea taster groups of people: supertasters, medium tasters and nontasters. Differences in taster status have been linked to body weight, alcoholism, preferences for sugar and fat levels in food and fruit and vegetable preferences. However, genetic predispositions to food preferences may be outweighed by environmental influences, and few studies have examined both. The Tastebuddies study aimed at taking a holistic approach, examining both genetic and environmental factors in children and adults. Taster status, age and gender were the most significant influences in food preferences, whereas genotype was less important. Taster perception was associated with BMI in women; nontasters had a higher mean BMI than medium tasters or supertasters. Nutrient intakes were influenced by both phenotype and genotype for the whole group, and in women, the AVI variation of the TAS2R38 gene was associated with a nutrient intake pattern indicative of healthy eating.

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16

Graziose, Matthew M. "Why Do We Choose Certain Foods?" American Biology Teacher 78, no. 1 (January 1, 2016): 62–66. http://dx.doi.org/10.1525/abt.2016.78.1.62.

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Research into human eating behavior is complex. Innate preferences for sweet and aversions to bitter tastes may explain why we choose certain foods. Some segments of the population, called “supertasters,” are more sensitive to bitter-tasting foods because of a genetic polymorphism. These individuals may reject bitter vegetables like broccoli, potentially putting them at risk for obesity and chronic disease. However, learned associations with food, including rewards, social experiences, and modeling, have also been shown to explain food choice. The respective roles of taste and learning in food choice are explored here in a classroom investigation designed for undergraduates.

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17

Drewnowski, A. "Nontasters, Tasters, and Supertasters of 6-n-Propylthiouracil (PROP) and Hedonic Response to Sweet." Physiology & Behavior 62, no. 3 (September 1997): 649–55. http://dx.doi.org/10.1016/s0031-9384(97)00193-5.

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18

Booth, David A., Oliver Sharpe, and Mark T. Conner. "Gustatory Discriminative Norms for Caffeine in Normal Use Point to Supertasters, Tasters and Non-tasters." Chemosensory Perception 4, no. 4 (July 15, 2011): 154–62. http://dx.doi.org/10.1007/s12078-011-9092-6.

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Joiner Jr, Thomas E., and Marisol Perez. "Phenylthiocarbamide tasting and family history of depression, revisited: low rates of depression in families of supertasters." Psychiatry Research 126, no. 1 (April 2004): 83–87. http://dx.doi.org/10.1016/j.psychres.2003.12.020.

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20

Watson, Quentin J., and Karen L. Gunther. "Trombones Elicit Bitter More Strongly Than Do Clarinets: a Partial Replication of Three Studies of Crisinel and Spence." Multisensory Research 30, no. 3-5 (2017): 321–35. http://dx.doi.org/10.1163/22134808-00002573.

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We present a partial replication of the crossmodal pitch/taste correspondence of Crisinel and Spence. Male college students () were asked to judge the pitch (F1–C4 on trombone; F3–C6 on clarinet) that best corresponded with each of four tastants (unsweetened coffee, unsweetened chocolate, salt, and sugar). With trombone there was a significant effect of tastant [, , ] with unsweetened chocolate being associated with the lowest pitch and sugar with the highest. With clarinet we did not find a significant effect [, , ]. The average across instruments was significant [, , ]. When looking at the effect of taster status, we found a significant correlation [, ] with supertasters associating the bitterness of a PTC strip with higher pitches than did nontasters — this is in contrast with Crisinel and Spence’s finding of no correlation with taster status. In light of the ‘replication crisis’ in psychology as found by the Open Science Collaboration, it is noteworthy that this crossmodal pitch/taste correspondence, at least for trombone, was replicated in a different lab.

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Pandolfi, Marcela Maria, Charles Yea Zen Chow, Luciana Sayumi Fugimoto Higashi, Ana Thamilla Fonseca, Myllena De Andrade Cunha, Carolina Nunes França, and Patrícia Colombo-Souza. "Taste sensibility to phenylthiocarbamide and its relationship to food preferences." Revista de Medicina da UFC 55, no. 1 (June 29, 2015): 7. http://dx.doi.org/10.20513/2447-6595.2015v55n1p7-12.

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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).

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Hegde, Amitha, and Akhilesh Sharma. "Genetic Sensitivity to 6-N-Propylthiouracil (PROP) As a Screening Tool for Obesity and Dental Caries in Children." Journal of Clinical Pediatric Dentistry 33, no. 2 (December 1, 2008): 107–12. http://dx.doi.org/10.17796/jcpd.33.2.d210j2631806121l.

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Purpose: Dental caries and childhood obesity epidemics are multifactorial complex disease and children's dietary pattern is a common underlying etiologic factor in their causation. Dietary preferences and taste are genetically determined. In the present study children were identified who are at greater risk for developing dental caries and obesity so as to institute preventive measures at an early stage. Materials: Among 500 children belonging to the age group of 8-12 years of both sexes PROP sensitivity test was carried out. Body mass index was determined and the caries experience was recorded. A Questionnaire was prepared and given to the parents of the children to evaluate their dietary habits. The results were subjected to statistical analysis using prevalence test, ANOVA test and chi-square test. Results: We found that the non taster children had higher caries experience and body weight respectively as compared to children who were supertasters and medium tasters. Super-tasters tended to be sweet and fatty food dislikers and non-tasters tended to be likers. Conclusions: The PROP test proved to be a useful tool in determining the genetic sensitivity levels of the bitter taste and could be used as a useful screening tool to identify children at risk of developing obesity and dental caries.

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Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (August 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.

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Nagy, Ahmed, Catriona M. Steele, and Cathy A. Pelletier. "Barium Versus Nonbarium Stimuli: Differences in Taste Intensity, Chemesthesis, and Swallowing Behavior in Healthy Adult Women." Journal of Speech, Language, and Hearing Research 57, no. 3 (June 2014): 758–67. http://dx.doi.org/10.1044/2013_jslhr-s-13-0136.

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Purpose The authors examined the impact of barium on the perceived taste intensity of 7 different liquid tastant stimuli and the modulatory effect that these differences in perceived taste intensity have on swallowing behaviors. Method Participants were 80 healthy women, stratified by age group (<40; >60) and genetic taste status (supertasters; nontasters). Perceived taste intensity and chemesthetic properties (fizziness; burning–stinging) were rated for 7 tastant solutions (each prepared with and without barium) using the general Labeled Magnitude Scale. Tongue-palate pressures and submental surface electromyography (sEMG) were simultaneously measured during swallowing of these same randomized liquids. Path analysis differentiated the effects of stimulus, genetic taste status, age, barium condition, taste intensity, and an effortful saliva swallow strength covariate on swallowing. Results Barium stimuli were rated as having reduced taste intensity compared with nonbarium stimuli. Barium also dampened fizziness but did not influence burning–stinging sensation. The amplitudes of tongue-palate pressure or submental sEMG did not differ when swallowing barium versus nonbarium stimuli. Conclusions Despite impacting taste intensity, the addition of barium to liquid stimuli does not appear to alter behavioral parameters of swallowing. Barium solutions can be considered to elicit behaviors that are similar to those used with nonbarium liquids outside the assessment situation.

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Tao, Ran, and Sungeun Cho. "Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)." Foods 9, no. 8 (July 31, 2020): 1026. http://dx.doi.org/10.3390/foods9081026.

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Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mouth, immediate (5 s after expectorating), and lingering (1 min after expectorating) sweetness and bitterness of 0.1% Reb A, D, M, and 14% sucrose and described the aftertaste of the sweeteners by using a check-all-that-apply (CATA) question. The results showed that in-mouth sweetness and bitterness of Reb D and M were not significantly different from sucrose, unlike Reb A which showed significant bitterness. However, Reb D and M showed more intense lingering sweetness than sucrose. The CATA analysis resulted that Reb D and M were closer to positive attribute terms and also to sucrose than Reb A, but Reb D and M were still considered artificial, which may cause them to be perceived negatively. When comparing among PROP taster groups, no significant differences in the perceived sweetness and bitterness of the three steviol glycosides were found. This study generates important information about Reb A, D, and M for the food industry, especially working with products formulated to deliver reductions in sugar using a natural high-intensity sweetener, stevia.

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Hilmy, Syathirah Hanim Azhar, Ruhaya Hasan, Norkhafizah Saddki, and Marina Abdul Manaf. "Relationship between 6-n-propylthiouracil (PROP) taster status, dietary intake and dental caries among young adult subjects." Malaysian Journal of Nutrition 28, no. 1 (April 25, 2022). http://dx.doi.org/10.31246/mjn-2021-0079.

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Introduction: Previous studies have established an association between 6-n-propylthiouracil (PROP) taster and dietary intake. However, those studies mostly emphasised on macronutrients. The present study examined the dietary intake, including macro- and micronutrients, and caries experience among university students according to their PROP taster status. Methods: A total of 158 university students participated in this study. PROP taster status was determined using filter paper method. Dietary intake was collected using 24-hour diet recall method. Oral health examination was conducted to determine dental caries experience. Results: The results showed that majority of subjects were supertasters. No significant differences (p>0.05) were found in the macronutrient intakes among supertasters, medium tasters, and non-tasters. Significant differences (p<0.05) were found in the intakes of micronutrients, namely pantothenic acid, vitamin D, magnesium, manganese, and fluoride. There were no significant differences among group tasters in the dental caries experience scores of decayed (D), missing (M), and filled (F) teeth. Conclusion: In general, this study indicated that all group tasters had no difference in macronutrients intake and caries experience, but supertasters had significantly lower intakes of some micronutrients as compared to non-tasters and medium tasters. This suggested that PROP taster status could have some influence on micronutrient intakes.

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Journal articles on the topic 'Supertaster'

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