Age and food preferences influence dietary intakes of breast care patients

• Published in: Health 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
• Language: English
• 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
• DOI: 10.1037/0278-6133.18.6.570
• ISSN: 0278-6133

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.