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Pharmacogenetics in keratoconus

A R Gasset, W L Houde

    Annals of Ophthalmology
    |January 1, 1977
    PubMed
    Summary
    This summary is machine-generated.

    Phenylthiourea (PTC) tasting ability, a genetic marker, was studied in relation to keratoconus. The study found no common genetic basis between PTC non-tasting and keratoconus prevalence in the tested population.

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    Area of Science:

    • Genetics
    • Ophthalmology
    • Human Physiology

    Background:

    • Phenylthiourea (PTC) taste perception is a well-established genetic trait.
    • Keratoconus is a progressive eye condition affecting corneal shape.
    • Genetic factors are implicated in various diseases, including some eye conditions.

    Purpose of the Study:

    • To investigate a potential genetic link between phenylthiourea (PTC) tasting ability and keratoconus.
    • To determine if PTC non-taster status is more prevalent in keratoconus patients compared to the general population.

    Main Methods:

    • A cohort of 50 keratoconus patients was assessed for their ability to taste phenylthiourea (PTC).
    • A standard solution of 8.1 mg PTC in 100 ml of water was used to classify individuals as tasters or non-tasters.

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  • The incidence of PTC non-tasters in the patient group was compared to known population frequencies.

    • Main Results:

    • The frequency of phenylthiourea (PTC) non-tasters among the 50 keratoconus patients was found to be similar to that observed in the normal population.
    • No statistically significant difference in PTC tasting ability was detected between keratoconus patients and controls.

    Conclusions:

    • The study provides evidence against a shared genetic etiology between phenylthiourea (PTC) taste perception and keratoconus.
    • Based on these findings, PTC taste testing cannot be used as a predictive marker for keratoconus susceptibility.