Cervical Cancer Precursors, Diet and Bitter Taste (6-n-propylthiouracil ‘PROP’) Receptors
Jennifer E. Wilkerson1, Joanne M. Bailey2, Mary E. Bieniasz3, Cheryl L. Rock4, Mack T. Ruffin*, 3
Identifiers and Pagination:Year: 2008
First Page: 51
Last Page: 53
Publisher Id: TONUTRJ-2-51
Article History:Received Date: 19/02/2008
Revision Received Date: 16/04/2008
Acceptance Date: 09/05/2008
Electronic publication date: 12/6/2008
Collection year: 2008
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Prior studies suggest that 6-n-propylthiouracil (PROP) taste responsiveness is linked with reduced preferences for sweet and high-fat foods, lower adiposity, and favorable plasma lipid profiles. We hypothesize that women with more severe and persistent cervical intraepithelial neoplasia (CIN) have a greater sensitivity to PROP. To measure this, women with CIN II or III submitted a DNA blood sample and a food frequency questionnaire. Out of the samples tested, thirtyeight (47%) were classified as nontasters (AV) and 36 (44%) were classified as tasters (PA). There were no significant differences (p<0.05) between the taster groups with respect to demographic variables or food frequency data. Women with CIN II at baseline were significantly (p<0.003) more likely to clear the disease than women with CIN III at baseline. Genetic markers of PROP may indicate the likelihood of a woman’s acceptance of bitter foods, but had no association with food consumption, body mass index, and persistence of CIN.