Scientists have found a gene associated with the ability to taste certain bitter substances, a discovery that offers a clue about why some people smoke and make certain diet choices.

The ability to taste bitterness has been studied for more than 50 years using a compound called phenylthiocarbamide, or PTC. Approximately 25 percent of the population can't taste PTC. Now, scientists from the National Institutes of Health, the University of Utah and Stanford University have identified the gene associated with this characteristic. Using information from a variety of populations and individuals with differences in their ability to taste PTC, the researchers identified the gene as being on chromosome 7. The gene codes for a type of taste receptor associated with bitterness. Past research on sensitivity to PTC and to a related bitter compound, propylthiouracil (PROP), found that smokers are less likely to be able to taste these substances. Presumably, "non-tasters" are less affected by the bitterness of cigarette smoke, which means they may be more likely to take up smoking. Other studies have found that people who can taste PTC or PROP ("tasters") are more sensitive to salt, sweet foods, sharp-tasting foods, spicy foods and alcohol. Tasters are also better at discriminating between high- and low-fat foods, such as various types of salad dressing. Anatomical studies show that tasters actually have more taste buds than non-tasters. "This research promises to open a pathway to better understanding about what drives certain human behaviors including those associated with smoking and eating. It is this kind of collaboration and focused effort that will yield far-reaching benefit," said James F. Battey, Jr., M.D., Ph.D., Director of the National Institute on Deafness and Other Communication Disorders.

<< Prev	CIGoutlet.NET News Home	Next >>