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Gustin Gene Polymorphism and 6-n-propylthiouracil (PROP) Taste (gustinprop)

This study has been completed.
Information provided by:
University of Cagliari Identifier:
First received: April 1, 2010
Last updated: NA
Last verified: March 2010
History: No changes posted
The investigators investigate the possible association of PROP taste with gustin gene polymorphism rs2274333 (A/G), salivary zinc ion concentration and BMI.

PROP Taste Sensitivity

Study Type: Observational
Study Design: Observational Model: Cohort
Time Perspective: Prospective
Official Title: Sensitivity to 6-n-propylthiouracil (PROP) Association With Gustin (CA6) Gene Polymorphism, Salivary Zinc and BMI in Humans

Resource links provided by NLM:

Further study details as provided by University of Cagliari:

Primary Outcome Measures:
  • association between gustin gene polymorphism and PROP sensitivity [ Time Frame: 7 months ] [ Designated as safety issue: No ]

Secondary Outcome Measures:
  • association between PROP sensitivity, Saliva zinc ion concentration and BMI [ Time Frame: 7 months ] [ Designated as safety issue: No ]

Biospecimen Retention:   Samples With DNA
DNA and zinc analyses in saliva

Enrollment: 75
Study Start Date: October 2009
Study Completion Date: April 2010
Primary Completion Date: December 2009 (Final data collection date for primary outcome measure)
PROP taste sensitivity


Ages Eligible for Study:   20 Years to 30 Years   (Adult)
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes
Sampling Method:   Probability Sample
Study Population
Seventy-five non-smoking volunteers (28 men and 47 women) were recruited for the study. Mean age was 25 y, ranging from 20 to 29 y. Thresholds for the 4 basic tastes were evaluated in all subjects in order to rule out any gustatory impairment. The volunteers showed no variation of body weight > 5 kg over the last 3 mo. They were not following a prescribed diet or using medications that might interfere with taste perception; none had food allergies. They were assessed for cognitive eating behaviours using the Three-Factor Eating Questionnaire

Inclusion Criteria:

  • no variation of body weight > 5 kg over the last 3 mo BMI within 20-25 Age between 20-30

Exclusion Criteria:

  • gustatory impairment following a prescribed diet or using medications that might interfere with taste perception food allergies smokers
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Please refer to this study by its identifier: NCT01097915

Sezione di Farmacologia Clinica del Dipartimento di Neuroscienze, San Giovanni di Dio Azienda Ospedaliero Universitaria di Cagliari
Cagliari, Ca, Italy, 09124
Sponsors and Collaborators
University of Cagliari
Principal Investigator: Iole Tomassini Barbarossa, PhD Dipartimento di Biologia Sperimentale Sezione di Fisiologia Generale Università di Cagliari
  More Information

Publications automatically indexed to this study by Identifier (NCT Number):
Responsible Party: Iole Tomassini Barbarossa, Università di Cagliari Identifier: NCT01097915     History of Changes
Other Study ID Numbers: UNICADBSITB-1 
Study First Received: April 1, 2010
Last Updated: April 1, 2010
Health Authority: Italy: National Bioethics Committee

Keywords provided by University of Cagliari:
PROP taste sensitivity
Gustin (CAVI) polymorphism
Salivary zinc

Additional relevant MeSH terms:
Immune System Diseases
Molecular Mechanisms of Pharmacological Action
Antithyroid Agents
Hormone Antagonists
Hormones, Hormone Substitutes, and Hormone Antagonists
Physiological Effects of Drugs processed this record on December 07, 2016