BackgroundIt has been suggested that greater taste sensitivity to 6‐n‐propylthiouracil (PROP) influences the oral sensation of alcohol and caffeine and serves as a deterrent to alcohol and caffeine consumption.ObjectiveThis study was conducted to examine the relationship of PROP taste sensitivity to alcohol and caffeine intakes among ethnically diverse college students.MethodsThe sample included 360 college students (164 males; 72 African Americans, 80 Caucasians, 73 Hispanics, 135 Asians; Age: Mean±SE=23.4±0.3yr) living in the New York City area. Subjects were classified as PROP non‐tasters and tasters using the PROP filter paper method and the general Labeled Magnitude scale. Their daily alcohol and caffeine intakes were assessed using a Food Frequency Questionnaire.ResultsThe proportion of PROP non‐tasters in this study was 29%. PROP non‐tasters had significantly higher daily alcohol intake (Mean±SE, 3.8±0.6 vs. 2.2±0.2 [g]; P=0.007) and caffeine intake(116.5±9.9 vs. 83.1±5.4 [mg];P=0.002) than did PROP non‐tasters. Male subjects had significantly higher alcohol (P=0.05) and caffeine intakes (P=0.03) compared with female subjects. Finally, Caucasian subjects had significantly higher alcohol (P<0.001) and caffeine intakes (P=0.002) than did any other ethnic groups. The multiple regression results showed that ethnicity, PROP status, and caffeine intake significantly predicted alcohol intake.ConclusionThis study suggests that PROP status is significantly associated with alcohol and caffeine intakes. Future studies should examine how cultural norms interact with PROP status. FundingThis study was supported by PSC‐CUNY grant (#65362‐00‐43) from the Research Foundation of the City University of New York.