Data from research article 'Re-evaluating how sweet-liking and PROP-tasting are related'

This dataset relates to the publication:Yeomans et al. (2022) Re-evaluating how sweet-liking and PROP tasting are related.Data are rated intensity of 3 concentrations of NaCl and PROP solutions, the resulting PROP taster categorisation using 2 methods (from Tepper et al., 2001, Physiol Behav 73: 571- and Yeomans et al., 2009, Q J Exp Psych 62: 1648-), sweet-liking status (defined based on Iatridi et al., 2019, Nutrients 11: 129), along with demographics (age, BMI, sex) and scores on the Three Factor eating questionnaire subscales.The Word file Yeomans et al S1 contains supplementary analysis of the intensity ratings using the second PROP status classsification measure (the MS reports this for the first method only for brevity).Article abstractPast research has identified distinct phenotypic differences in responses to sweet taste, although the origins of these differences remain unclear. One possibility is that these individual differences in sweet-liking are a manifestation of the more widely known differences in sensitivity to the bitter tastant 6-n-propylthiouracil (PROP), which has been related to wider differences in food liking and preference. However, previous studies exploring the relationship between sweet-liking and PROP-tasting have had mixed outcomes. This is possibly due to older studies using a more simplistic dichotic characterisation of sweet likers, whereas recent research suggests three sweet-liking phenotypes (extreme sweet likers, ESL; moderate sweet likers, MSL; and sweet dislikers, SD). To re-assess how sweet-liking and PROP tasting are inter-related, 236 volunteers evaluated their liking for 1.0 M sucrose and the intensity of three concentrations of each NaCl and PROP. Using three different methods for classifying PROP taster status, our analysis confirmed that all three sweet-liking phenotypes were represented in all three PROP taster groups (super-tasters, ST; medium tasters, MT; and non-tasters, NT), but relatively few ESL were classified as ST, or SD as NT. Overall, these data suggest that while PROP tasting and sweet-liking are not causally related, the SD phenotype may partly be explained by a broader tendency for anhedonia.本数据集关联研究论文：Yeomans等人（2022）发表的《重新评估甜味偏好与PROP味觉感知的相关性》。本数据集包含3种浓度的氯化钠（NaCl）与PROP溶液的强度评级数据，采用2种方法对PROP味觉感知者进行分类（源自Tepper等人2001年发表于《Physiol Behav》第73卷：571-的研究，以及Yeomans等人2009年发表于《Q J Exp Psych》第62卷：1648-的研究），同时包含基于Iatridi等人2019年发表于《Nutrients》第11卷：129的研究定义的甜味偏好状态数据，以及人口统计学信息（年龄、身体质量指数（BMI）、性别）和三因素饮食问卷（Three Factor Eating Questionnaire）各分量表得分。 名为Yeomans et al S1的Word文档包含采用第二种PROP味觉状态分类方法对强度评级结果进行的补充分析（为精简篇幅，本文手稿仅报告了第一种分类方法的相关结果）。 **论文摘要** 既往研究已证实甜味感知存在显著的表型差异，但其成因仍未明确。一种潜在假说认为，甜味偏好的个体差异是人们对苦味物质6-n-丙基硫氧嘧啶（PROP）感知敏感性差异的体现——这类敏感性差异与食物偏好的广泛差异密切相关。然而，既往探索甜味偏好与PROP味觉感知相关性的研究结果并不一致。这一现象可能源于早期研究采用了过于简化的二分法对甜味偏好者进行分类，而近期研究则提出了三类甜味偏好表型：极端甜味偏好者 (extreme sweet likers, ESL)、中度甜味偏好者 (moderate sweet likers, MSL)以及甜味厌恶者 (sweet dislikers, SD)。 为重新评估甜味偏好与PROP味觉感知的相关性，236名志愿者对1.0摩尔每升蔗糖的偏好程度，以及3种浓度的NaCl与PROP溶液的强度进行了评级。本研究采用3种不同的方法对PROP味觉感知者状态进行分类，分析结果证实，三类甜味偏好表型均分布于三类PROP味觉感知者群体中：超级味觉者 (super-tasters, ST)、中度味觉者 (medium tasters, MT)以及非味觉者 (non-tasters, NT)；但被归类为超级味觉者的极端甜味偏好者极少，被归类为非味觉者的甜味厌恶者也寥寥无几。总体而言，本研究数据表明，尽管PROP味觉感知与甜味偏好不存在因果关联，但甜味厌恶者表型可能部分源于更广泛的快感缺失倾向。