@article {10582,
	title = {Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP.},
	journal = {Nutrients},
	volume = {9},
	year = {2017},
	month = {2017 Nov 23},
	abstract = {<p>In the last several decades, the genetic ability to taste the bitter compound, 6--propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impacts nutritional status and health. However, some studies do not support this role. This review describes common factors that can influence the characterization of this phenotype including: (1) changes in taste sensitivity with increasing age; (2) gender differences in taste perception; and (3) effects of smoking and obesity. We suggest that attention to these factors during PROP screening could strengthen the associations between this phenotype and a variety of health outcomes ranging from variation in body composition to oral health and cancer risk.</p>},
	keywords = {Food Preferences, Genetic Variation, Humans, Propylthiouracil, Taste Perception, Taste Threshold},
	issn = {2072-6643},
	doi = {10.3390/nu9121275},
	author = {Tepper, Beverly J and Melis, Melania and Koelliker, Yvonne and Gasparini, Paolo and Ahijevych, Karen L and Tomassini Barbarossa, Iole}
}
