Age and food preferences influence dietary intakes of breast care patients

Identifying major influences on food choice is an important component of nutrition intervention research. Sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and self-reported preferences for meats, fats, vegetables, and fruit were examined in 329 female breast care patients. Intakes of f...

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Bibliographic Details
Published inHealth psychology Vol. 18; no. 6; p. 570
Main Authors Drewnowski, A, Henderson, S A, Hann, C S, Barratt-Fornell, A, Ruffin, M
Format Journal Article
LanguageEnglish
Published United States 01.11.1999
Subjects
Adult
Age Factors
Breast Neoplasms - prevention & control
Diet
Dietary Fats - administration & dosage
Dietary Fiber - administration & dosage
Female
Food Preferences
Health Surveys
Humans
Middle Aged
Nutritional Status
Taste Threshold - physiology
Vegetables
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Summary:Identifying major influences on food choice is an important component of nutrition intervention research. Sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and self-reported preferences for meats, fats, vegetables, and fruit were examined in 329 female breast care patients. Intakes of fat, saturated fat, fiber, folate, and vitamin C, established using 4-day food diaries, were the chief health outcome variables. The strongest predictor of food preferences was age. Preferences were linked to food intakes. Older women consumed less energy and saturated fat and more dietary fiber and vitamin C than did younger women. Age-related decline in taste sensitivity to PROP was associated with increased liking for bitter cruciferous vegetables. Age-associated changes in food preferences and eating habits have implications for the dietary approach to cancer prevention and control.
ISSN:0278-6133
DOI:10.1037/0278-6133.18.6.570