Relationship between 6-n-propylthiouracil (PROP) taster status, dietary intake and dental caries among young adult subjects
https://doi.org/10.31246/mjn-2021-0079
- Author:
Syathirah Hanim Azhar Hilmy
1
;
Ruhaya Hasan
2
;
Norkhafizah Saddki
2
;
Marina Abdul Manaf
3
Author Information
1. Universiti Sains Islam Malaysia, Level 15, Tower B, Persiaran MPAJ, Kuala Lumpur, Malaysia
2. School of Dental Sciences, Health Campus, Universiti Sains Malaysia, Kelantan, Malaysia
3. Nutrition and Dietetics Programme, School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kelantan, Malaysia
- Publication Type:Journal Article
- Keywords:
caries, dietary intake, macronutrients, micronutrients, PROP, young adults
- From:
Malaysian Journal of Nutrition
2022;28(No.1):87-96
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: Previous studies have established an association between
6-n-propylthiouracil (PROP) taster and dietary intake. However, those studies mostly
emphasised on macronutrients. The present study examined the dietary intake,
including macro- and micronutrients, and caries experience among university
students according to their PROP taster status. Methods: A total of 158 university
students participated in this study. PROP taster status was determined using filter
paper method. Dietary intake was collected using 24-hour diet recall method. Oral
health examination was conducted to determine dental caries experience. Results:
The results showed that majority of subjects were supertasters. No significant
differences (p>0.05) were found in the macronutrient intakes among supertasters,
medium tasters, and non-tasters. Significant differences (p<0.05) were found in
the intakes of micronutrients, namely pantothenic acid, vitamin D, magnesium,
manganese, and fluoride. There were no significant differences among group tasters
in the dental caries experience scores of decayed (D), missing (M), and filled (F)
teeth. Conclusion: In general, this study indicated that all group tasters had no
difference in macronutrients intake and caries experience, but supertasters had
significantly lower intakes of some micronutrients as compared to non-tasters and
medium tasters. This suggested that PROP taster status could have some influence
on micronutrient intakes.
- Full text:4.2022my0569.pdf
