Sensory Responses to 6‐n‐Propylthiouracil (PROP) or Sucrose Solutions and Food Preferences in Young Womena
- 1 November 1998
- journal article
- Published by Wiley in Annals of the New York Academy of Sciences
- Vol. 855 (1), 797-801
- https://doi.org/10.1111/j.1749-6632.1998.tb10661.x
Abstract
Genetic sensitivity to the bitter taste of 6- n -propylthiouracil (PROP) has been linked with a greater number of food aversions and reported rejection of some bitter foods. Healthy young women ( n = 121) were divided into nontasters, tasters and supertasters of PROP according to their PROP detection thresholds and the ratio of intensity ratings of PROP versus NaCl solutions. Hedonic response profiles to sucrose solutions distinguished between likers and dislikers of sweet. All subjects completed a 171-item food preference checklist. Food preference data were reduced by factor analyses, subscales of which were tested for reliability using Cronbach's alpha. Greater PROP sensitivity was associated with lower acceptance of coffee, cruciferous vegetables, tart citrus fruit, dark breads, and selected fats. In contrast, liking for sucrose solutions was linked to liking for sugar in tea and coffee, but not to any special pattern of food acceptance. Strategies aimed at increasing the consumption of grains, vegetables, and fruit should consider the role of inherited taste markers and their potential impact on dietary habitsKeywords
This publication has 12 references indexed in Scilit:
- Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracilThe American Journal of Clinical Nutrition, 1997
- TASTE PREFERENCES AND FOOD INTAKEAnnual Review of Nutrition, 1997
- The 1995 Dietary Guidelines for Americans: An OverviewJournal of the American Dietetic Association, 1996
- The influence of genetic taste markers on food acceptanceThe American Journal of Clinical Nutrition, 1995
- 5 a day for better health: A new research initiativeJournal of the American Dietetic Association, 1994
- The biological basis of food perception and acceptanceFood Quality and Preference, 1993
- Invisible fats: Sensory assessment of sugar/fat mixturesAppetite, 1990
- Genetics of TastePublished by Springer Science and Business Media LLC ,1971
- Food Preference and Sensitivity of Taste for Bitter CompoundsNature, 1965
- The Relationship between Chemical Constitution and TasteProceedings of the National Academy of Sciences, 1932