Development of brief methods to classify individuals by PROP taster status
Development of brief methods to classify individuals by PROP taster status
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DOI：
10.1016/s0031-9384(01)00500-5
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发表时间：
2001-07-01
影响因子：
2.9
通讯作者：
Cao, J
中科院分区：
文献类型：
--
作者：
Tepper, BJ;Christensen, CM;Cao, J
本研究的目的是开发简单的方法分类个人的遗传味觉敏感性6-正丙基硫氧嘧啶（PROP）。描述了两种方法，这是一个常用的，阈上程序的修改。89名成年受试者使用标记量值量表（LMS）对0.032、0.32和3.2 mmol/l PROP和0.01、0.1、1.0 mol/l氯化钠（NaCl）溶液（三溶液试验）以及0.32 mmol/l PROP和0.1 mol/l NaCl溶液（单溶液试验）的感知强度进行了评级。通过三溶液测试将受试者分为PROP无味觉者（n = 22）、中等味觉者（n = 51）和超味觉者（n = 16）。通过单溶液检验使用数值截止分数独立确定品尝者状态，数值截止分数通过计算PROP味觉强度组平均值周围的+/-95%置信区间确定。超级品尝者给予PROP大于或等于51的评级（在LMS上“非常强”），而非品尝者给予PROP小于或等于15.5的评级（在LMS上大约“中等”）。中等口味者介于这两个界限之间。91%的非味觉者、82%的中等味觉者和89%的超级味觉者被这两种方法以类似的方式分类。方法之间的一致性较高[相关系数（P）= 0.74; P小于或等于.00 1]。这些数据表明，三个和一个解决方案的方法可以可靠地分类对象的味觉敏感性PROP，并可以提供有价值的工具，以人口为基础的研究。(C)2001 Elsevier Science Inc.所有的紧身衣保留。
The purpose of this study was to develop brief methods for classifying individuals by genetic taste sensitivity to 6-n-propylthiouracil (PROP). Two methods are described, which are modifications of a commonly used, suprathreshold procedure. Eighty-nine adult subjects rated the perceived intensity of solutions of 0.032, 0.32 and 3.2 mmol/l PROP and 0.01, 0.1, 1.0 mol/l sodium chloride (NaCl) (three-solution test), as well as solutions of 0.32 mmol/l PROP and 0.1 mol/l NaCl (one-solution test) using the Labeled Magnitude Scale (LMS). Subjects were classified as PROP nontasters (n = 22), medium tasters (n = 51) or supertasters (n = 16) by the three-solution test. Taster status was independently determined by the one-solution test using numerical cutoff scores, which were determined by calculating the +/- 95% confidence interval around the group means for PROP taste intensity. Supertasters gave PROP a rating of greater than or equal to 51 ("very strong" on the LMS) and nontasters gave PROP a rating of less than or equal to 15.5 (approximately "moderate" on the LMS). Medium tasters fell between these two limits. Ninety-one percent of nontasters, 82% of medium tasters and 89% of supertasters were classified in a similar way by the two methods. Agreement between methods was high [coefficient of association (P) = 0.74; P less than or equal to .00 1]. These data suggest that three- and one-solution methods can reliably classify subjects by taste sensitivity to PROP and could provide valuable tools in population-based studies. (C) 2001 Elsevier Science Inc. All tights reserved.