Food Preference and Sensitivity of Taste for Bitter Compounds

Glanville, Edward V.; Kaplan, Arnold R.

doi:10.1038/205851a0

Cited by 116 publications

(44 citation statements)

References 10 publications

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“…The present data showing that PROP sensitivity was associated with reduced preferences for cruciferous vegetables and coffee are consistent with some earlier studies. Glanville and Kaplan 13 showed that PROPsensitive adults had more food aversions and preferred mild-over sharp-tasting foods. PROP tasters preferred coffee with milk or sugar as opposed to black coffee, and tended to dislike lemon and grapefruit juices, sauerkraut, vinegar and horse-radish 13 .…”

Section: Discussionmentioning

confidence: 99%

“…Glanville and Kaplan 13 showed that PROPsensitive adults had more food aversions and preferred mild-over sharp-tasting foods. PROP tasters preferred coffee with milk or sugar as opposed to black coffee, and tended to dislike lemon and grapefruit juices, sauerkraut, vinegar and horse-radish 13 . In a study of Hungarian twins, PTC tasters reported lower preferences for salami, anchovy paste, brown bread, beer and kale 26 .…”

Section: Discussionmentioning

confidence: 99%

“…Perhaps the most frequently cited, if anecdotal, example of taste-based food rejection was the reputed avoidance by PROP tasters of bitter antithyroid compounds found in raw cruciferous vegetables, broccoli, cabbage and Brussels sprouts 24 . In later studies, based on checklists of food names 13,14 , PROP tasters reported more food dislikes than did non-tasters 20,25 . PTC or PROP sensitivity was linked to a greater number of dislikes for green and cruciferous vegetables (cabbage, Brussels sprouts, spinach and kale), rhubarb, sauerkraut, beer, coffee, brown bread and various sharp cheeses 20,25,26 .…”

mentioning

confidence: 99%

“…Familiarity and sweetness tend to determine food choices in early life, whereas bitter taste is often associated with food rejection [9][10][11] . Bitter taste has been cited as the main reason for disliking cruciferous vegetables, citrus fruit, coffee and alcohol 7,[12][13][14][15] . Low acceptance of bitter-tasting vegetables and fruit may be a barrier to the adoption of cancer-preventive diets consistent with the USDA Food Guide Pyramid 3 or the National Cancer Institute 5-A-Day for Better Health Program 6 .…”

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confidence: 99%

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Taste and food preferences as predictors of dietary practices in young women

Drewnowski

Henderson

Levine

et al. 1999

Public Health Nutr.

153

111

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Objective: To investigate links between taste responses, self-reported food preferences and selected dietary outcomes in young women. Methods: Subjects were 159 women, with a mean age of 27.0 years. Taste responses were measured using aqueous solutions of 6-n-propylthiouracil (PROP) and sucrose. All subjects completed a 171-item food preference checklist, using nine-point category scales. Food preference data were reduced using principal components factor analyses, with the internal consistency of factor-based subscales established using Cronbach's alpha. Dietary intakes, available for a subset of 87 women, were based on 3 days of food records. Estimated intakes of carbohydrate, fibre and b-carotene were the key dietary outcome variables. Results: Genetically-mediated sensitivity to the bitter taste of PROP was associated with reduced preferences for Brussels sprouts, cabbage, spinach and coffee beverages. Higher preferences for sucrose in water were associated with increased preferences for sweet desserts. Food preferences, in turn, were associated with measures of current diet. Reduced acceptability of vegetables and fruits was associated with lower estimated intakes of carbohydrate, fibre and b-carotene. Conclusions: Taste responses to sucrose and PROP were predictive of some food preferences. Food preferences, in turn, were associated with food consumption patterns. Given that taste responsiveness to PROP is an inherited trait, there may be further links between genetic taste markers, eating habits and the selection of healthful diets.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Taste and food preferences as predictors of dietary practices in young women

Drewnowski

Henderson

Levine

et al. 1999

Public Health Nutr.

153

111

View full text Add to dashboard Cite

show abstract

“…Individual differences in the ability to taste certain compounds may be one determinant of food rejections. It has long been known that the ability to taste the bitter compounds 6-n-propylthiouracil and phenylthiocarbamide is a genetically inherited trait, and that these substances are bitter to some people and tasteless to others (Fischer et al 1961;Glanville & Kaplan, 1965).…”

Section: Sensory Appealmentioning

confidence: 99%

Factors affecting food choice in relation to fruit and vegetable intake: a review

2002

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The present review provides an investigation into the food choice decisions made by individuals in relation to fruit and vegetable consumption. A comprehensive body of evidence now exists concerning the protective effect of fruit and vegetables against a number of diseases, particularly cardiovascular disease and certain forms of cancer. Current UK recommendations are to increase intakes of fruit and vegetables to 400 g/person per d. In the main body of the review the factors that affect food choice decisions of adults in relation to fruit and vegetable consumption are studied, following a suggested framework of food choice. Factors covered include sensory appeal, familiarity and habit, social interactions, cost, availability, time constraints, personal ideology, media and advertising and health. The content of the review shows just how complex the food choice process can be. Health promotion techniques can be better targeted towards certain groups of individuals, all holding similar sets of values, when making food choice decisions. Food choice, in relation to fruit and vegetable intake, needs to be studied in more depth, in order to provide effective nutrition education programmes, in particular the sets of priorities that different sub-groups of the population consider when making food choice decisions.

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Bitterness Perception in Humans: An Evolutionary Perspective

Yang

Shi

2017

Bitterness

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Food Preference and Sensitivity of Taste for Bitter Compounds

Cited by 116 publications

References 10 publications

Taste and food preferences as predictors of dietary practices in young women

Taste and food preferences as predictors of dietary practices in young women

Factors affecting food choice in relation to fruit and vegetable intake: a review

Bitterness Perception in Humans: An Evolutionary Perspective

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