TITLE:
A Study of the Relationship between the Taste Sensitivity of Phenylthiocarbamide (PTC) and Blood Pressure (Random Sample from the Students of Qurna College/Basrah-Iraq)
AUTHORS:
Hasna Amir Mohaus, Asaad Y. Ayied
KEYWORDS:
Phenylthiocarbamide (PTC), Taste, Blood Pressure
JOURNAL NAME:
Journal of Biosciences and Medicines,
Vol.6 No.11,
November
16,
2018
ABSTRACT: The present study aimed to detect the relationship between taste sensitivity of phenylthiocarbamide (PTC) and pressure (systolic and diastolic) among a group of 138 individuals of both sexes (64 males and 74 females), representing a random sample of students and some professors of, aged (20 - 50) years. The study also included the relationship between eating salted foods and their effect on pressure among males and females of tasters and non-tasters of (PTC) substance. The results showed an increase in the proportion of the phenotypic style of tasters compared to non-tasters among males (75%, 25%) and females (77.03%, 22.97%) respectively. The average of systolic pressure was (117.91 mm/Hg, 107.06 mm/Hg) and diastolic (78.22 mm/Hg, 68.71 mm/Hg) among tasters and on-tasters for both sexes respectively. The results showed significant differences in systolic pressure among non-tasters female compared to their counterpart tasters [X2 (DF = 1) 5.783, P ≤ 0.05]. Such an effect doesn’t appear among males. The results showed an increase of non-tasters (66.58%) among those with abnormal blood pressure and (68.42%) of those who consumed salted foods.