Abstract
Taste sensitivity, or the ability to detect the degree of bitterness, sweetness or saltiness, has been associated in previous studies with preferences for a limited number of single- item foods. However, it is unknown whether sensitivity or preference for these flavors predict preferences for typical mixed foods, dietary intake or percent body fat (%BF). Healthy, non-smoking adults (8 M/10 F; 18–49 y; BMI 26.4±4.4 kg/m2) tasted 112 foods [32 fruits/vegetables, (F/V); 65 mixed dishes/snacks, (M/S); and 15 desserts, (D)] and 4 concentrations each of bitter (6-n-thiopropylthiouracil, PROP), sweet (sucrose) and salty (sodium chloride) solutions, on 4 occasions over ~3 wk period. Subjects rated their taste sensitivity and taste preference of each solution on a standard 9-point hedonic scale. Dietary intake (mean of 3 multiple-pass 24-hour recalls) and %BF (BOD POD) were also assessed. A higher preference for bitter taste was associated with a higher taste rating for D and M/S (r =0.51–0.53) (p≤0.05). In addition, a higher minimum preference for any of the sweet solution was associated with a high percent energy from total sugar in the diet (r=0.49; p≤0.05). A higher %BF was positively associated with a lower preference for bitter solutions and higher sensitivity to sweet solutions (r= −0.50 and 0.49; p≤0.05). No association of preference or sensitivity for salty solutions was seen with any outcome variable. Preference and sensitivity for sweet and bitter solutions may predict some components of dietary intake and %BF. [Supported by 5T32 AT00815-03 and DK062400]
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