Walia T, Al Shami R, Berdouses Ε D, Shetty R M, Kaklamanos E G, Kavvadia K, Hashim R, Baroudi K
Department of Clinical Sciences, College of Dentistry, Ajman University, Ajman, United Arab Emirates.
Datta Meghe Institute of Higher Education and Research (Declared as Deemed-to-be University), Wardha, India.
Eur Arch Paediatr Dent. 2025 Jul 15. doi: 10.1007/s40368-025-01080-z.
The present study aimed to assess the prevalence of tasters and non-tasters among children using a 6-n-propylthiouracil (PROP) taste test, and to investigate the association between taste predisposition, caries experience severity, oral hygiene practices, and dietary habits.
200 children aged 7-10 years underwent a PROP filter paper taste test. Dental caries experience was assessed using the ICDAS system, and data on oral hygiene and dietary habits were collected via a questionnaire. A training form was implemented to ensure comprehension of the general labelled magnitude (gLMS) scale. Scores on this scale were used to categorise individuals into super-tasters, medium tasters, and non-tasters.
Super-tasters were the most prevalent genetic taste sensitivity phenotype (54.0%), followed by non-tasters (23.5%) and medium tasters (22.5%). Non-tasters demonstrated higher caries experience and severity, compared to tasters (p < 0.001). Non-tasters were three times more likely to snack frequently and had lower brushing frequency. Tasters reported fewer snacking occurrences.
Non-tasters, identified by the PROP sensitivity test, had higher caries experience, more frequent snacking and soft drink consumption and less frequent brushing.
本研究旨在通过6-正丙基硫氧嘧啶（PROP）味觉测试评估儿童中味觉敏感者和味觉不敏感者的患病率，并调查味觉易感性、龋齿经历严重程度、口腔卫生习惯和饮食习惯之间的关联。
200名7至10岁的儿童接受了PROP滤纸味觉测试。使用国际龋病检测与评估系统（ICDAS）评估龋齿经历，并通过问卷收集口腔卫生和饮食习惯的数据。实施了一份培训表格以确保对通用标记量值（gLMS）量表的理解。该量表上的分数用于将个体分为超味觉者、中等味觉者和味觉不敏感者。
超味觉者是最常见的遗传味觉敏感表型（54.0%），其次是味觉不敏感者（23.5%）和中等味觉者（22.5%）。与味觉敏感者相比，味觉不敏感者表现出更高的龋齿经历和严重程度（p < 0.001）。味觉不敏感者频繁吃零食的可能性是味觉敏感者的三倍，刷牙频率更低。味觉敏感者报告的吃零食次数较少。
通过PROP敏感性测试确定的味觉不敏感者有更高的龋齿经历、更频繁的吃零食和饮用软饮料以及更低的刷牙频率。
