Mechanisms of Positive Energy Balance in PROP Nontasters

PROP 非味觉者的正能量平衡机制

• 批准号: 7104811
• 负责人: KATHLEEN L KELLER
• 金额: $ 12.79万
• 依托单位: ST. LUKE'S-ROOSEVELT INST FOR HLTH SCIS
• 依托单位国家: 美国
• 财政年份: 2005
• 资助国家: 美国
• 起止时间: 2005-08-05 至 2010-06-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7104811
• 关键词: behavioral /social science research tag; behavioral genetics; caloric dietary content; clinical research; genetic susceptibility; human genetic material tag; human subject; middle childhood (6-11); nutrition related tag; obesity; preference; preschool child (1-5); taste; taste disorders

DESCRIPTION (provided by applicant): Inherited differences in human's ability to taste bitter thiourea compounds, specifically phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), have been studied since 1931. 70% of adults and children in the U.S. are "tasters" of these compounds and 30% are "non-tasters." Researchers have found that tasters and non-tasters differ in their food preferences, selection, and body weights. However, unanswered questions remain, particularly about the relationship between taste and obesity in children. This year (2003) marked the discovery of the gene responsible for the ability to taste PTC, and with this discovery, many of the previously unanswered questions can now be given empirical attention. The long-term goals of this research are 1) to characterize the relationship between taste and food intake, 2) to determine if associations between taste and body weight in children will track into adulthood, 3) to elucidate the behavioral mechanisms of positive energy balance in PROP non-tasters, and 4) to determine the associations between PTC haplotypes, mechanisms of positive energy balance, and body composition in children. The general hypotheses behind this work are: 1) genes influence taste perception, 2) changes in taste perception influence both response to and selection of energy density within a single meal, and 3) sustained, uncompensated, changes in energy density in the diet ultimately alter body weight. To test these hypotheses, we propose a two part study. Part I will test 75,4-6 y. old children, half boys and half girls. In part I, we will validate a novel training protocol that can be used to classify children's ability to taste PROP. In Part II, we propose to test 120,4-6 y. old boys and girls, to test the hypothesis that PROP non-tasters select higher energy dense foods, eat more when exposed to higher energy dense meals, and have higher body weights and levels of body fat. The long-term goal of this work is to train the candidate to become an independent investigator who will compete for future award programs (e.g., R01s, R03s) .

描述（由申请人提供）： 自1931年以来，人们已经研究了人类品尝苦味硫脲化合物，特别是苯硫脲（PTC）和6-正丙基硫氧嘧啶（PROP）的能力的遗传差异。美国70%的成年人和儿童是这些化合物的“品尝者”，30%是“非品尝者”。“研究人员发现，品尝者和非品尝者在食物偏好、选择和体重方面存在差异。然而，仍然存在一些未解之谜，特别是关于儿童口味和肥胖之间的关系。今年（2003年）标志着负责品尝PTC能力的基因的发现，随着这一发现，许多以前没有答案的问题现在可以得到经验的关注。这项研究的长期目标是：1）描述味觉和食物摄入之间的关系，2）确定儿童味觉和体重之间的关联是否会持续到成年，3）阐明PROP非味觉者正能量平衡的行为机制，以及4）确定PTC单倍型，正能量平衡机制和儿童身体组成之间的关联。这项工作背后的一般假设是：1）基因影响味觉，2）味觉的变化影响对单一膳食中能量密度的反应和选择，3）饮食中能量密度的持续、无补偿变化最终改变体重。为了验证这些假设，我们提出了一个两部分的研究。第一部分将测试75，4 -6 y。大孩子，半男半女。在第一部分中，我们将验证一种新的训练协议，可用于分类儿童的味觉PROP的能力。在第二部分，我们建议测试120，4 -6年。年龄较大的男孩和女孩，以检验假设，即PROP非品尝者选择更高能量密度的食物，当暴露于更高能量密度的膳食时吃得更多，并且具有更高的体重和体脂水平。这项工作的长期目标是培养候选人成为一名独立的调查员，他们将参加未来的奖励计划（例如，R01s，R03s） .