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Phenylthiocarbamide taste sensitivity in chronic peptic ulcer
1Department of Medicine, University of Sydney, New South Wales, Australia.
Gastroenterology
|July 1, 1990
Summary
Phenylthiocarbamide (PTC) taste sensitivity is genetic. This study found PTC taste perception was not a significant genetic marker for gastric or duodenal ulcers, though differences between ulcer types were noted.
Area of Science:
- Genetics
- Gastroenterology
- Human Physiology
Background:
- Phenylthiocarbamide (PTC) taste sensitivity is a well-established genetically determined trait.
- Its potential as a genetic marker for various diseases has been explored.
- The relationship between PTC taste and peptic ulcer disease remains unclear.
Purpose of the Study:
- To investigate the association between phenylthiocarbamide (PTC) taste sensitivity and the prevalence of gastric and duodenal ulcers.
- To determine if PTC taste perception could serve as a genetic marker for peptic ulcer disease.
Main Methods:
- Case-control study involving 164 gastric ulcer patients, 134 duodenal ulcer patients, and 299 community controls.
- PTC taste threshold determined using binary serial dilutions of PTC in distilled water.
- Taste sensitivity categorized into 'tasters' and 'nontasters' based on threshold bimodality.
Main Results:
- No significant association was found between PTC non-tasting and gastric ulcer (OR=0.7, P>0.1) or duodenal ulcer (OR=1.3, P>0.03).
- Nontasting was more prevalent in duodenal ulcer patients compared to gastric ulcer patients (OR=2.0, P=0.02).
- PTC taste sensitivity showed no association with ABO blood group, secretor status, or serum pepsinogen 1 levels.
Conclusions:
- While a difference in PTC taste perception exists between gastric and duodenal ulcer patients, PTC taste sensitivity is unlikely to be a strong genetic marker for peptic ulcer disease.
- The study suggests that if a genetic link exists, the association between PTC taste and peptic ulcers is weak.
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