Genetic Sensitivity To 6- N-Propylthiouracil and The Acceptance of Bitter-Tasting Foods By Women

Abstract

This study examined the potential link between genetic taste sensitivity to 6-n-propylthiouracil (PROP) and the acceptance of bitter-tasting foods. Sixty-three young women participated in the study. Subjects were divided into PROP tasters (n=25) and nontasters (n=25) based on bitterness intensity ratings for 7 PROP solutions. Thirteen subjects could not be accurately classified and were excluded. Subjects sampled eight foods: broccoli, Brussels sprouts, coffee, plain and sweetened soy milk, pumpernickel bread, spinach, and tofu. Sensory evaluation included bitterness, sweetness, saltiness, texture, odor, and overall preference ratings. A food preference checklist and a food frequency questionnaire were also completed. PROP tasters rated the foods, and particularly cruciferous vegetables, as more bitter than did nontasters (p<.05). Bitterness was most frequently responsible for decreased food preference. A positive correlation was found between taste preferences for the eight foods and corresponding scores on the food preference checklist. Food preference data and reported frequency of consumption were also linked. New strategies might be necessary to encourage PROP tasters to incorporate cruciferous vegetables into their diets.