Cervical Cancer Precursors, Diet and Bitter Taste (6-n-propylthiouracil ‘PROP’) Receptors

Prior studies suggest that 6-n-propylthiouracil (PROP) taste responsiveness is linked with reduced preferences for sweet and high-fat foods, lower adiposity, and favorable plasma lipid profiles. We hypothesize that women with more severe and persistent cervical intraepithelial neoplasia (CIN) have a greater sensitivity to PROP. To measure this, women with CIN II or III submitted a DNA blood sample and a food frequency questionnaire. Out of the samples tested, thirtyeight (47%) were classified as nontasters (AV) and 36 (44%) were classified as tasters (PA). There were no significant differences (p<0.05) between the taster groups with respect to demographic variables or food frequency data. Women with CIN II at baseline were significantly (p<0.003) more likely to clear the disease than women with CIN III at baseline. Genetic markers of PROP may indicate the likelihood of a woman’s acceptance of bitter foods, but had no association with food consumption, body mass index, and persistence of CIN.