Digestive Diseases and Sciences

, Volume 50, Issue 3, pp 483–489

Association Between 6-n-Propylthiouracil (PROP) Bitterness and Colonic Neoplasms

Authors

  • Marc D. Basson
    • Departments of SurgeryWayne State University and John D. Dingell VA Medical Center
  • Linda M. Bartoshuk
    • Departments of SurgeryYale University School of Surgery
  • Susan Z. DiChello
    • Departments of Surgery and MedicineYale University School of Medicine
  • Lisa Panzini
    • Veterans Health Administration/Veterans Affairs Medical Center
  • James M. Weiffenbach
    • National Institute of Dental and Craniofacial Research, NIH
    • Veterans Health Administration/Veterans Affairs Medical Center
    • School of Allied HealthUniversity of Connecticut
Article

DOI: 10.1007/s10620-005-2462-7

Cite this article as:
Basson, M.D., Bartoshuk, L.M., DiChello, S.Z. et al. Dig Dis Sci (2005) 50: 483. doi:10.1007/s10620-005-2462-7

Abstract

Inadequate vegetable intake appears to increase colon cancer risk. Since genetic variation in taste influences vegetable preference, we tested associations between bitterness of 6-n-propylthiouracil (PROP), a measure of taste genetics, and number of colonic polyps, a measure of colon cancer risk, in 251 men who underwent screening lower endoscopy. Patients used the general Labeled Magnitude Scale to rate bitterness of 1.6 mg PROP delivered via filter paper. A subset of 86 patients reported weekly vegetable intakes, excluding salad or potatoes. PROP bitterness correlated significantly with polyp number, an effect separate from age-associated increases in polyp number. The PROP–polyp relationship was strongest in men over 66 years, and older men with polyps were most likely to be overweight or obese. In the subset reporting vegetable intake, men who tasted PROP as more bitter consumed fewer vegetables. These preliminary findings suggest that taste genetics may influence colon cancer risk, possibly through intake of vegetables.

Keywords:

colon cancer diet vegetable intake polyps bitter taste genetics

Copyright information

© Springer Science + Business Media, Inc. 2005