PROP taster status and self-perceived food adventurousness influence food preferences

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• 作者：Natalia V. Ullrich ; Riva Touger-Decker ; Julie O’ ; Sullivan-Maillet ; Beverly J. Tepper
• 关键词：dietary supplements ; coding ; bladder cancer
• 刊名：Journal of the American Dietetic Association
• 出版年：2004
• 出版时间：April 2004
• 年：2004
• 卷：104
• 期：4
• 页码：543-549
• 全文大小：110 K

文摘

To determine the influence of 6-n-propylthiouracil (PROP) taster status and food adventurousness on liking of bitter, hot, and pungent foods.

Design

Self-reported survey of food likes/dislikes for 70 foods. Subjects were classified as tasters or nontasters of PROP using a standard screening procedure. By their response to a query regarding their perceived frequency of trying unfamiliar foods, subjects were characterized as being more or less adventurous.

Subjects

A convenience sample of 232 healthy adults, 18 to 55 years of age, was recruited from the local community.

Statistical analyses

Individual foods were grouped using Principal Component Analysis. Analysis of variance was used to assess differences in liking of food groups as a function of PROP status and food adventurousness.

Results

PROP tasters who were more food adventurous liked chili peppers and hot sauce, other pungent condiments, strong alcohol, and bitter fruits and vegetables more than tasters who were less food adventurous (P≤.05–.001). Nontasters liked most foods, and food adventurousness had little influence on food liking for these individuals.

Conclusions

Food adventurous PROP tasters liked a wide variety of strong-tasting foods, whereas tasters who were less food adventurous showed the classic dislike of bitter, hot, and pungent foods. Previous studies might have overestimated the influence of PROP taster status on rejection of strong-tasting foods by not distinguishing individuals by food adventurousness.