Sensitivity to 6-n-propylthiouracil is associated with gustin (carbonic anhydrase VI) gene polymorphism, salivary zinc, and body mass index in humans.

@article{Padiglia2010SensitivityT6,
  title={Sensitivity to 6-n-propylthiouracil is associated with gustin (carbonic anhydrase VI) gene polymorphism, salivary zinc, and body mass index in humans.},
  author={Alessandra Padiglia and Andrea Zonza and Elena Atzori and Caterina Chillotti and Carla Maria Cal{\'o} and Beverly J Tepper and Iole Tomassini Barbarossa},
  journal={The American journal of clinical nutrition},
  year={2010},
  volume={92 3},
  pages={539-45}
}
BACKGROUND The individual ability to taste 6-n-propylthiouracil (PROP) may be correlated with body mass index (BMI) and differences in the salivary proteins involved in taste function, such as the zinc-dependent enzyme gustin, which is a trophic factor of taste buds. OBJECTIVE We investigated the possible association of PROP taste responsiveness with gustin gene polymorphism rs2274333 (A/G), salivary ionic zinc concentrations, and BMI. DESIGN We measured cognitive eating behaviors and BMI… CONTINUE READING