AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
 QUICK SEARCH:   [advanced]


     


This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Bell, K. I
Right arrow Articles by Tepper, B. J
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Bell, K. I
Right arrow Articles by Tepper, B. J
Agricola
Right arrow Articles by Bell, K. I
Right arrow Articles by Tepper, B. J
American Journal of Clinical Nutrition, Vol. 84, No. 1, 245-251, July 2006
© 2006 American Society for Nutrition


ORIGINAL RESEARCH COMMUNICATION

Short-term vegetable intake by young children classified by 6-n-propylthoiuracil bitter-taste phenotype1,2,3

Kendra I Bell and Beverly J Tepper

1 From the Department of Food Science, Cook College, Rutgers University, New Brunswick, NJ

Background: Genetic variation in sensitivity to the bitterness of 6-n-propylthiouracil (PROP) is thought to play a role in the acceptance and rejection of bitter-tasting vegetables by young children.

Objectives: We investigated the relation between the PROP bitter-taste phenotype and acceptance and consumption of vegetables by young children. We hypothesized that nontasters of PROP would give higher hedonic ratings to bitter-tasting vegetables and would consume more bitter vegetables than would tasters of PROP.

Design: Sixty-five preschool children were identified as tasters (n = 24) or nontasters (n = 41) of PROP. Children were allowed to select from among 5 types of vegetables (black olives, cucumbers, carrots, red pepper, and raw broccoli) to consume in a free-choice intake test and to give hedonic ratings to the vegetables.

Results: The nontaster children consumed more vegetables than did the taster children during the free-choice test (0.91 servings compared with 0.48 servings; P < 0.05). This difference reflected the higher consumption of the more bitter-tasting vegetables (olives, cucumber, and broccoli) by the nontaster children (P < 0.05). Only 8% of the nontaster children consumed no vegetables in the free-choice test compared with 32% of taster children (P < 0.03). The nontaster children also liked raw broccoli more than did the taster children in the hedonic test (P < 0.05).

Conclusions: The nontaster children consumed more vegetables, particularly the vegetables that were bitter tasting, than did the taster children during a free-choice intake test. These novel findings suggest that the PROP bitter-taste phenotype contributes to the development of vegetable acceptance and consumption patterns during early childhood.

Key Words: Bitter taste • genetics • 6-n-propylthiouracil • vegetable intake • children




This article has been cited by other articles:


Home page
Am J EpidemiolHome page
C. Sacerdote, S. Guarrera, G. D. Smith, S. Grioni, V. Krogh, G. Masala, A. Mattiello, D. Palli, S. Panico, R. Tumino, et al.
Lactase Persistence and Bitter Taste Response: Instrumental Variables and Mendelian Randomization in Epidemiologic Studies of Dietary Factors and Cancer Risk
Am. J. Epidemiol., September 1, 2007; 166(5): 576 - 581.
[Abstract] [Full Text] [PDF]


Home page
Am. J. Clin. Nutr.Home page
L. J Cooke, C. M. Haworth, and J. Wardle
Genetic and environmental influences on children's food neophobia
Am. J. Clinical Nutrition, August 1, 2007; 86(2): 428 - 433.
[Abstract] [Full Text] [PDF]


Home page
Chem SensesHome page
J. C. Lumeng and T. M. Cardinal
Providing Information about a Flavor to Preschoolers: Effects on Liking and Memory for Having Tasted It
Chem Senses, July 1, 2007; 32(6): 505 - 513.
[Abstract] [Full Text] [PDF]




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2006 by The American Society for Nutrition