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Purpose <p>The present study aimed to assess the prevalence of tasters and non-tasters among children using a 6-<i>n</i>-propylthiouracil (PROP) taste test, and to investigate the association between taste predisposition, caries experience severity, oral hygiene practices, and dietary habits.</p> Methods <p>200 children aged 7–10&#xa0;years underwent a PROP filter paper taste test. Dental caries experience was assessed using the ICDAS system, and data on oral hygiene and dietary habits were collected via a questionnaire. A training form was implemented to ensure comprehension of the general labelled magnitude (gLMS) scale. Scores on this scale were used to categorise individuals into super-tasters, medium tasters, and non-tasters.</p> Results <p>Super-tasters were the most prevalent genetic taste sensitivity phenotype (54.0%), followed by non-tasters (23.5%) and medium tasters (22.5%). Non-tasters demonstrated higher caries experience and severity, compared to tasters (<i>p</i> &lt; 0.001). Non-tasters were three times more likely to snack frequently and had lower brushing frequency. Tasters reported fewer snacking occurrences.</p> Conclusion <p>Non-tasters, identified by the PROP sensitivity test, had higher caries experience, more frequent snacking and soft drink consumption and less frequent brushing.</p>

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Dental caries and PROP genetic taste predisposition in UAE 7–10 years old

  • 期刊论文

  • 发表日期：

    2025年7月15日

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  • T. Walia,
  • R. Al Shami,
  • Ε. D. Berdouses,
  • R. M. Shetty,
  • E. G. Kaklamanos,
  • K. Kavvadia,
  • R. Hashim,
  • K. Baroudi

摘要

Purpose

The present study aimed to assess the prevalence of tasters and non-tasters among children using a 6-n-propylthiouracil (PROP) taste test, and to investigate the association between taste predisposition, caries experience severity, oral hygiene practices, and dietary habits.

Methods

200 children aged 7–10 years underwent a PROP filter paper taste test. Dental caries experience was assessed using the ICDAS system, and data on oral hygiene and dietary habits were collected via a questionnaire. A training form was implemented to ensure comprehension of the general labelled magnitude (gLMS) scale. Scores on this scale were used to categorise individuals into super-tasters, medium tasters, and non-tasters.

Results

Super-tasters were the most prevalent genetic taste sensitivity phenotype (54.0%), followed by non-tasters (23.5%) and medium tasters (22.5%). Non-tasters demonstrated higher caries experience and severity, compared to tasters (p < 0.001). Non-tasters were three times more likely to snack frequently and had lower brushing frequency. Tasters reported fewer snacking occurrences.

Conclusion

Non-tasters, identified by the PROP sensitivity test, had higher caries experience, more frequent snacking and soft drink consumption and less frequent brushing.