Susan Ahlstrom Henderson

Diet Quality and Dietary Diversity in France: Implications for the French Paradox

OBJECTIVES Assessing the quality of the total diet is a relatively new focus of studies in nutritional epidemiology. New indexes of healthful eating patterns have been largely limited to US populations. This study used evaluative criteria developed in the United States to assess diet quality and dietary diversity of French adults. METHODS Habitual dietary intakes of a representative sample of 837 adults (361 men and 476 women) in the Val-de-Marne Dèpartement were evaluated. Evaluative measures of diet quality included a modified diet quality index (DQI), a dietary diversity (DD) score, and a dietary variety score (DVS). The 5-point DQI assessed compliance with the key guidelines of the US Department of Agriculture (USDA) for healthy people. The DD score counted the number of major food groups consumed whereas the DVS counted the total number of foods consumed on a regular basis. RESULTS Few French adults consumed diets consistent with the USDA dietary recommendations. Only 14% of respondents derived less than 30% of energy from fat and only 4% derived less than 10% of energy from saturated fat. As a result, 63% of the sample had DQI scores of either 0 or I. In contrast, close to 90% of respondents scored a maximum of 5 in DD. Persons whose diets met US dietary recommendations also had the lowest DVSs. CONCLUSIONS Methodologic factors and cultural biases may account for some of the observed differences between French and US data. Nevertheless, studies of diet quality and diversity are a promising new approach to the study of the total diet and associated health outcomes and may provide new insight into the French paradox.

Taste and food preferences as predictors of dietary practices in young women.

OBJECTIVE To investigate links between taste responses, self-reported food preferences and selected dietary outcomes in young women. METHODS Subjects were 159 women, with a mean age of 27.0 years. Taste responses were measured using aqueous solutions of 6-n-propylthiouracil (PROP) and sucrose. All subjects completed a 171-item food preference checklist, using nine-point category scales. Food preference data were reduced using principal components factor analyses, with the internal consistency of factor-based subscales established using Cronbachs alpha. Dietary intakes, available for a subset of 87 women, were based on 3 days of food records. Estimated intakes of carbohydrate, fibre and beta-carotene were the key dietary outcome variables. RESULTS Genetically-mediated sensitivity to the bitter taste of PROP was associated with reduced preferences for Brussels sprouts, cabbage, spinach and coffee beverages. Higher preferences for sucrose in water were associated with increased preferences for sweet desserts. Food preferences, in turn, were associated with measures of current diet. Reduced acceptability of vegetables and fruits was associated with lower estimated intakes of carbohydrate, fibre and beta-carotene. CONCLUSIONS Taste responses to sucrose and PROP were predictive of some food preferences. Food preferences, in turn, were associated with food consumption patterns. Given that taste responsiveness to PROP is an inherited trait, there may be further links between genetic taste markers, eating habits and the selection of healthful diets.

Genetic taste markers and preferences for vegetables and fruit of female breast care patients

OBJECTIVE To explore links between genetic responsiveness to the bitter taste of 6-n-propylthiouracil (PROP) and self-reported preferences for vegetables and fruit of female breast care patients. METHODS PROP tasting was defined by detection thresholds and by perceived bitterness and hedonic ratings for PROP solutions. Nontasters, medium tasters, and supertasters were identified by their PROP thresholds and by the ratio of perceived bitterness of PROP to the perceived saltiness of sodium chloride solutions. Subjects rated preferences for vegetables and fruit using 9-point category scales. SUBJECTS/SETTING A clinical sample of 170 patients with newly diagnosed breast cancer and 156 cancer-free control subjects were recruited from the University of Michigan Breast Care Center. STATISTICAL ANALYSES Principal components factor analysis, one-way analyses of variance, and Pearson correlations and chi 2 tests were used to analyze taste and food preference data. RESULTS Genetic responsiveness to PROP was associated with lower acceptance of cruciferous and selected green and raw vegetables (P < .05). Women who reported disliking such foods were medium tasters or supertasters of PROP. Preference ratings for fruit were unrelated to PROP taster status. APPLICATIONS/CONCLUSIONS Women who are PROP tasters may be less likely to comply with dietary strategies for cancer prevention that emphasize consumption of cruciferous vegetables and bitter salad greens. Alternatively, PROP-sensitive women may seek to reduce bitter taste by adding fat, sugar, or salt.

Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6‐n‐propylthiouracil

Genetic sensitivity to 6-n-propylthiouracil (PROP), a heritable trait, has been linked to increased sensitivity to and increased dislike of other bitter compounds. Many phytochemicals with reputed chemopreventive activity have a bitter taste. This study tested the hypothesis that PROP-sensitive women would be more likely to reject Japanese green tea and selected soy products. Both foods contain bitter flavonoids that are thought to be useful in cancer prevention and control. Study subjects, 53 normal-weight, healthy young women, were divided into PROP nontasters (n = 14), regular tasters (n = 28), and supertasters (n = 11) on the basis of their PROP detection thresholds and mean response ratios to PROP compared with NaCl solutions. The subjects tasted a range of soy products, including tofu, miso, plain soymilk, vanilla-flavored soymilk, and five different concentrations of Japanese green tea. Taste intensity and hedonic preference ratings were measured using nine-point category scales. PROP sensitivity was linked to greater perceived bitterness and increased dislike of Japanese green tea. PROP tasters and supertasters preferred vanilla-flavored soymilk over other soy products. Genetic taste markers may alter dietary exposure to substances thought to affect cancer risk.

Salt taste perceptions and preferences are unrelated to sodium consumption in healthy older adults

OBJECTIVE Age-related deficits in salt taste perception are said to increase preferences for salty foods, thereby leading potentially to greater sodium consumption. This study examined the link between salt taste perceptions and preferences and sodium intakes as a function of age and gender. DESIGN We studied 24 young adults (aged 20 to 30 years) and 24 healthy older adults (aged 60 to 75 years). The subjects tasted and rated five sodium chloride solutions and eight samples of salted chicken broth containing from 0.04 to 0.64 mol/L sodium. Food intakes were assessed using a 24-hour food recall and 14 consecutive days of diet records. RESULTS Older and younger subjects did not differ in their sensory evaluations of chicken broth, including ratings of the intensity of saltiness. Older subjects preferred less salty soups than did young adults. Hedonic response profiles for salt in soup were not related to daily sodium intakes as assessed by diet records. APPLICATIONS Salt taste perceptions and preferences were unrelated to sodium intakes in young adults and in older respondents. Factors other than taste may influence dietary sodium consumption.

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 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.

Genetic Sensitivity To 6-N-Propylthiouracil and The Acceptance of Bitter-Tasting Foods By Women

Abstract This study examined the potential link between genetic taste sensitivity to 6-n-propylthiouracil (PROP) and the acceptance of bitter-tasting foods. Sixty-three young women participated in the study. Subjects were divided into PROP tasters (n=25) and nontasters (n=25) based on bitterness intensity ratings for 7 PROP solutions. Thirteen subjects could not be accurately classified and were excluded. Subjects sampled eight foods: broccoli, Brussels sprouts, coffee, plain and sweetened soy milk, pumpernickel bread, spinach, and tofu. Sensory evaluation included bitterness, sweetness, saltiness, texture, odor, and overall preference ratings. A food preference checklist and a food frequency questionnaire were also completed. PROP tasters rated the foods, and particularly cruciferous vegetables, as more bitter than did nontasters (p

Genetic Sensitivity to 6-N-Propylthiouracil (prop) and Sensory Acceptance of Soy Products and Japanese Green Tea.

Abstract LEARNING OUTCOME: Sensory acceptance of functional foods, with reputed cancer preventive properties, such as soy products and Japanese green tea, may be influenced by genetic sensitivity to the bitter taste of PROP. Subjects were 53 young women (ages 20-45 y) recruited from the University of Michigan community. Taste detection thresholds for 6- n -propylthiouracil (PROP) were determined using the method of solutions. The subjects also tasted 5 suprathreshold solutions each of PROP and NaCl. Separation of subjects into nontasters (n=14), regular tasters (n=27) and supertasters (n=12) of PROP was based on PROP detection thresholds and mean response ratios to PROP as compared to NaCl solutions. The subjects also tasted a range of soy products including tofu, miso, plain soy milk and vanilla-flavored soy milk, as well as five different concentrations of Japanese green tea presented at room temperature. The most concentrated tea sample used 2.25g of tea per 50ml water, infused over a 5min period. Taste intensity ratings were recorded using 9-point category scales, while acceptability ratings were based on a 9-point hedonic preference scale. Results showed that tasters and supertasters of PROP found tofu less acceptable than did nontasters, and to the contrary, preferred sweetened vanilla-flavored soy milk. PROP tasters rated Japanese green tea as more bitter than did nontasters. Rated acceptance of green tea decreased as bitterness increased. In past studies, genetically mediated sensitivity to PROP predicted lower acceptance of grapefruit juice. Since potentially chemopreventive flavonoids in soy products and green tea also have a bitter taste, avoidance of bitter foods may alter eating habits and reduce dietary exposure to foods known to alter cancer risk. Supported by NCI grant CA61680 and funds from the Michigan Soybean Promotion Board.