J Acad Nutr Diet. 2014 Jun;114(6):938-944. doi: 10.1016/j.jand.2013.11.015. Epub 2014 Jan 10.
Taste intensity to 6-n-propylthiouracil (PROP) has been demonstrated to affect food acceptance and food intake. Because most PROP status research has been performed among predominantly white subjects, research is needed to test the effects of PROP taste intensity on food acceptance and body weight among racial minorities. This study was conducted to examine racial differences in the effect of PROP taste intensity and food liking on body mass index between African Americans and Asian Americans. A cross-sectional design with a sample of 50 African Americans (25 women, 25 men) and 50 Asian Americans (23 women, 27 men) in the New York City area aged 18 to 55 years was used in this study. Weight and height were measured and PROP intensity was assessed using PROP filter paper disks. Subjects rated the intensity of 171.15 g/L (0.5 mol/L) sucrose, 29.22 g/L (0.5 mol/L) sodium chloride, 4.8 g/L (0.025 mol/L) citric acid, and 0.127 g/L (3.2×10⁻⁴ mol/L) quinine solutions and completed a questionnaire to report their food liking/disliking for 19 food items. Characteristics were compared using analysis of variance or χ² test. A multiple linear regression model was fit with the covariates PROP mean, race, sex, age, fat-foods liking, and sweet-foods liking to predict body mass index score. The proportion of total nontasters was 22%. There were no significant differences in the PROP status distribution between African Americans and Asian Americans and in food likings between tasters and nontasters. Significant differences in fat foods, sugar, and black coffee liking were observed among the subracial groups (ie, African Caribbean, African black, East Asian, and South Asian). Race, sex, and age significantly contributed to predict body mass index score.
对 6-正丙基硫代尿嘧啶（PROP）的味觉强度已被证明会影响食物的接受度和摄入量。由于大多数 PROP 状态研究都是在以白种人为主的人群中进行的，因此需要研究 PROP 味觉强度对少数族裔的食物接受度和体重的影响。本研究旨在检验 PROP 味觉强度和食物喜好对非裔美国人和亚裔美国人的体重指数的影响在不同种族之间的差异。该研究采用了横断面设计，样本包括纽约市地区的 50 名非裔美国人（25 名女性，25 名男性）和 50 名亚裔美国人（23 名女性，27 名男性），年龄在 18 至 55 岁之间。测量了体重和身高，并使用 PROP 滤纸盘评估了 PROP 强度。受试者对 171.15 g/L（0.5 mol/L）蔗糖、29.22 g/L（0.5 mol/L）氯化钠、4.8 g/L（0.025 mol/L）柠檬酸和 0.127 g/L（3.2×10⁻⁴ mol/L）奎宁溶液的强度进行了评分，并完成了一份问卷，报告了他们对 19 种食物的喜欢/不喜欢程度。使用方差分析或 χ²检验比较了特征。使用多元线性回归模型，以 PROP 均值、种族、性别、年龄、高脂肪食物喜好和甜食喜好为协变量，预测体重指数得分。非全味觉者的比例为 22%。非裔美国人和亚裔美国人之间的 PROP 状态分布以及味觉者和非味觉者之间的食物喜好没有显著差异。在亚种族群体（即加勒比非裔、非洲裔黑人、东亚和南亚）中，观察到脂肪食物、糖和黑咖啡喜好存在显著差异。种族、性别和年龄对预测体重指数得分有显著贡献。
