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American Journal of Clinical Nutrition, Vol 62, 506-511, Copyright © 1995 by The American Society for Clinical Nutrition, Inc
REVIEW ARTICLES |
A Drewnowski and CL Rock
Human Nutrition Program, School of Public Health, University of Michigan, Ann Arbor 48109-2029, USA.
Genetically mediated sensitivity to the bitter taste of phenylthiocarbamide (PTC) and 6-n-propylthiouracil (Prop) has long been associated with enhanced sensitivity to other sweet and bitter compounds. New studies suggest that tasters and supertasters of Prop may also differ from notasters in their taste preferences and in their patterns of food rejection and food acceptance. One question is whether the acceptability of bitter-tasting vegetables is influenced by Prop taster status. Cruciferous vegetables are among the major dietary sources of potentially chemoprotective agents in cancer control, and their consumption is reported to alter cancer risk. Strategies aimed at dietary change in individuals or groups should consider the role of genetic taste markers and their potential influences on food preferences and dietary habits.
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