propylthiouracil and Breast-Neoplasms

Genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) has been reported to determine preferences for bitter, sweet, and fat-containing foods, affect dietary habits, influence body weight, and modify chronic disease risk.. To examine associations between PROP responsiveness, food choices, dietary intakes, and plasma chemistries in a clinical sample of adult women.. This nested case-control study was based on female breast cancer patients (n=179) and cancer-free controls (n=179).. Taste responsiveness measure was based on a 25:50:25 split of summed bitterness ratings of five PROP solutions. Food preferences were based on a 171-item checklist. Food and nutrient intakes were assessed using a food frequency questionnaire. Heights and weights were measured and plasma cholesterol and triglyceride levels were obtained.. High PROP response was unrelated to reported preferences for sweet or high-fat foods. PROP responsiveness was unrelated to the reported frequency of food use, or to macronutrient composition of the diet. In regression models, PROP responsiveness had no influence on percent of dietary fat, body mass index, or plasma cholesterol, after adjusting for covariates.. In this study PROP responsiveness was not associated with diets lower in sugar and fat, more favorable plasma lipid profiles, or with lower body mass indexes. The study provided no evidence to suggest that genetic PROP taster status had a measurable influence on health outcomes. The clinical utility of PROP taster screening is not supported by these study results.

Topics: Adult; Body Mass Index; Breast Neoplasms; Case-Control Studies; Choice Behavior; Cholesterol; Diet; Feeding Behavior; Female; Food Preferences; Genetic Variation; Humans; Lipids; Middle Aged; Propylthiouracil; Regression Analysis; Risk Factors; Taste; Triglycerides

To explore links between genetic responsiveness to the bitter taste of 6-n-propylthiouracil (PROP) and self-reported preferences for vegetables and fruit of female breast care patients.. PROP tasting was defined by detection thresholds and by perceived bitterness and hedonic ratings for PROP solutions. Nontasters, medium tasters, and supertasters were identified by their PROP thresholds and by the ratio of perceived bitterness of PROP to the perceived saltiness of sodium chloride solutions. Subjects rated preferences for vegetables and fruit using 9-point category scales.. A clinical sample of 170 patients with newly diagnosed breast cancer and 156 cancer-free control subjects were recruited from the University of Michigan Breast Care Center.. Principal components factor analysis, one-way analyses of variance, and Pearson correlations and chi 2 tests were used to analyze taste and food preference data.. Genetic responsiveness to PROP was associated with lower acceptance of cruciferous and selected green and raw vegetables (P < .05). Women who reported disliking such foods were medium tasters or supertasters of PROP. Preference ratings for fruit were unrelated to PROP taster status.. Women who are PROP tasters may be less likely to comply with dietary strategies for cancer prevention that emphasize consumption of cruciferous vegetables and bitter salad greens. Alternatively, PROP-sensitive women may seek to reduce bitter taste by adding fat, sugar, or salt.

Topics: Breast Neoplasms; Case-Control Studies; Female; Food Preferences; Fruit; Humans; Middle Aged; Propylthiouracil; Taste; Vegetables

Topics: Animals; Anthracenes; Breast; Breast Diseases; Breast Neoplasms; Deficiency Diseases; Demography; Estrogens; Female; Hypothyroidism; Iodine; Male; Propylthiouracil; Rats

Topics: Animals; Breast Neoplasms; Estrogens; Female; Histocytochemistry; Hypothyroidism; Iodine; Mammary Glands, Animal; Propylthiouracil; Rats; Testosterone; Thyroidectomy