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Genetic taste markers and food preferences
A Drewnowski1, S A Henderson, A Barratt-Fornell
1Nutritional Sciences Program, The University of Washington, Seattle, WA 98195-3410, USA. adamdrew@u.washington.edu
Summary
Genetic taste sensitivity, particularly to 6-n-propylthiouracil (PROP), influences food preferences. Higher PROP sensitivity correlates with lower acceptance of bitter-tasting, nutrient-rich foods like fruits and vegetables.
Area of Science:
- Genetics
- Nutritional Science
- Sensory Science
Background:
- Inherited taste sensitivity, specifically to 6-n-propylthiouracil (PROP), varies significantly among individuals.
- PROP tasters perceive it as intensely bitter, while non-tasters do not detect its bitterness.
- This genetic trait impacts the acceptance and preference for various foods, particularly those with bitter compounds.
Framework:
- This review synthesizes research on the genetic basis of taste perception and its influence on dietary choices.
- It explores the link between genetic taste markers, such as PROP sensitivity, and consumer acceptance of bitter foods.
- The framework examines how inherited taste factors shape food preferences and consumption patterns.
Implementation:
- Studies demonstrate that individuals with higher PROP sensitivity, often women identified as 'super-tasters', exhibit lower acceptance of bitter foods.
- Examples include grapefruit juice, green tea, Brussels sprouts, and soy products, which contain beneficial phytochemicals.
- This suggests a direct relationship between genetic taste perception and the willingness to consume health-promoting plant-based foods.
Implications:
- Consumer acceptance of plant-based foods rich in phytochemicals (flavonoids, polyphenols, glucosinolates, isoflavones) may be critically influenced by inherited taste factors.
- Understanding genetic taste markers can inform strategies to enhance the palatability and intake of nutrient-dense, bitter foods.
- This knowledge has potential applications in food product development, dietary recommendations, and public health initiatives aimed at improving nutrition.