Abstract
Tailoring a meal plan to a client or patient can be a challenging task. There are many personal attributes and varying likes and dislikes to consider. Ullrich and colleagues set out to examine the influence of PROP (6-n-propylthiouracil) taster status and food adventurousness on 232 healthy adults ( 1 Ullrich N.V. Touger-Decker R. O’Sullivan Maillet J. Tepper B.J. PROP taster status and self-perceived food adventurousness influence food preferences. J Am Diet Assoc. 2004; 104: 543-549 Google Scholar ). The researchers found that food adventurousness had no impact on self-reported likes and dislikes of participants categorized as nontasters. PROP tasters who were food adventurous expressed similar interests in eating a wide variety of foods. Participants who were PROP tasters and not food adventurous exhibited a more condensed variety of foods liked. They also found that PROP taster participants with greater food adventurousness had a greater liking of bitter, hot, and pungent foods, while the nontasters exhibited the classic dislike of these foods.
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