Effect of high altitude on sensitivity to the taste of phenylthiocarbamide |
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Authors: | S B Singh A Chatterjee U Panjwani D K Yadav W Selvamurthy K N Sharma |
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Institution: | (1) Defence Institute of Physiology and Allied Sciences, Lucknow Road, Timarpur, Delhi-110054, India e-mail: sbs36@hotmail.com, root@drdipa.ren.nic.in Tel.: +91-11-2937275, 2940567, Fax: +91-11-3932869, IN |
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Abstract: | Sensitivity to the taste of phenylthiocarbamide (PTC) was studied using the Harris-Kalmus method in healthy human volunteers
at sea level and then subsequently at an altitude of 3500 m over a period of 3 weeks, after which they were brought back to
sea level. Blood sugar, insulin and blood cortisol levels were estimated weekly. The results indicated that, out of 51 subjects
studied, 26 (55%) were PTC tasters at sea level. Eight of those unable to taste PTC at sea level tested as tasters at high
altitude, and 2 of them reverted to being non-tasters on return to sea level. In the blood, an increase in cortisol and blood
insulin levels was seen without any significant change in sugar levels. All the changes recorded at high altitude tended to
return to basal values after re-induction to sea level. The study suggests that high-altitude hypoxia in some way, possibly
involving changes in hormonal profile among other factors, causes an alteration in sensitivity to the taste of PTC, resulting
in some of the individuals shifting to lower PTC sensitivity.
Received: 24 November 1999 / Accepted: 25 January 2000 |
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Keywords: | PTC taste sensitivity Taster Non-taster High altitude |
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