Genetic taste markers and food preferences.
Sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) is an inherited trait. Although some people find PROP to be extremely bitter, others cannot distinguish PROP solutions from plain water. In a series of studies, greater PROP sensitivity was linked with lower acceptability of other bitter compounds and with lower reported liking for some bitter foods. Women, identified as "super-tasters" of PROP, had lower acceptance scores for grapefruit juice, green tea, Brussels sprouts, and some soy products. Many of these foods contain bitter phytochemicals with reputed cancer-protective activity. These include flavonoids in citrus fruit, polyphenols in green tea and red wine, glucosinolates in cruciferous vegetables, and isoflavones in soy products. Consumer acceptance of these plant-based foods may depend critically on inherited taste factors. This review examines the role of genetic taste markers in determining taste preferences and food choices.
Nutritional Sciences Program, The University of Washington, Seattle, WA 98195-3410, USA. adamdrew@u.washington.edu
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Drewnowski
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Henderson
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Barratt-Fornell
D016588:Anticarcinogenic Agents / Q000008:administration & dosage; D044950:Flavanones; D005419:Flavonoids / Q000008:administration & dosage; D005518:Food Preferences; D006801:Humans; D008297:Male; D011441:Propylthiouracil / Q000008:administration & dosage*; D013652:Taste Threshold
D016588:Anticarcinogenic Agents; D044950:Flavanones; D005419:Flavonoids; D011441:Propylthiouracil; C005274:naringin