Genetic Taste Markers and Food Preferences

• Published in: Drug metabolism and disposition Vol. 29; no. 4; pp. 535 - 538
• Main Authors: DREWNOWSKI, Adam, HENDERSON, Susan Ahlstrom, BARRATT-FORNELL, Anne
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Bethesda, MD American Society for Pharmacology and Experimental Therapeutics 01.04.2001
• Subjects: Anticarcinogenic Agents - administration & dosage; Biological and medical sciences; Flavanones; Flavonoids - administration & dosage; Food Preferences; Fundamental and applied biological sciences. Psychology; Humans; Male; Olfactory system and olfaction. Gustatory system and gustation; Propylthiouracil - administration & dosage; Taste Threshold; Vertebrates: nervous system and sense organs; Human; Genetics; Feeding preference; Gustation; Bitter taste
• ISSN: 0090-9556; 1521-009X

Sensitivity to the bitter taste of 6- n -propylthiouracil (PROP) is an inherited trait. Although some people find PROP to be extremely bitter, others cannot distinguish PROP solutions from plain water. In a series of studies, greater PROP sensitivity was linked with lower acceptability of other bitter compounds and with lower reported liking for some bitter foods. Women, identified as “super-tasters” of PROP, had lower acceptance scores for grapefruit juice, green tea, Brussels sprouts, and some soy products. Many of these foods contain bitter phytochemicals with reputed cancer-protective activity. These include flavonoids in citrus fruit, polyphenols in green tea and red wine, glucosinolates in cruciferous vegetables, and isoflavones in soy products. Consumer acceptance of these plant-based foods may depend critically on inherited taste factors. This review examines the role of genetic taste markers in determining taste preferences and food choices.