Propylthiouracil tasting as a possible genetic association marker for two types of alcoholism

The ability to taste 6-n-propylthiouracil (PROP) as bitter is determined genetically. The present study investigated whether this genetic ability was correlated with alcoholism and/or depression. Four groups of community college students (n = 25 each) were constituted based on the presence or absence of alcoholism and/or depression in themselves or their parents. Family history was assessed using the Family History-Research Diagnostic Criteria. Each subject was given a taste test using paper saturated with PROP. The results showed that subjects who had only alcoholism in their family were more likely to be nontasters of PROP than the control group, whereas subjects with both alcoholism and depression in their family were more likely to be so-called supertasters of PROP; that is, they found it extremely bitter. These findings suggest that PROP tasting might function as a genetic marker for two types of alcoholism.