Appetite (2002) 38, 3±12 doi:10.1006/appe.2001.0441, available online at http://www.idealibrary.com on 1 Original Article Genetic taste sensitivity to 6 -n-propylthiouracil influences food preference and reported intake in preschool children Kathleen L. Keller, Lone Steinmann, Ricky J. Nurse and Beverly J.Tepper Department of Food Science,Cook College, Rutgers University, New Brunswick, NJ, U.S.A. (Received 12 January 2001, final revision 26 October 2001, accepted in revised form 4 November 2001) Adult tasters of 6-n-propylthiouracil (PROP) are more sensitive to bitter taste and fattiness in foods, and often show lower acceptance of foods that are high in these taste qualities. This study hypothesized that PROP taster children would show lower acceptance of these same foods. Sixty-seven preschool children were classified as PROP tasters (N  43) or nontasters (N  24) using a suprathreshold screening solution. Children rated acceptance of 10 bitter and/or fat-containing foods using a 5-pt. facial scale. Parents completed a food frequency questionnaire to estimate their child's intake. Taster children showed lower acceptance of raw broccoli and American cheese ( p  005). Taster-girls showed lower acceptance of full-fat milk than nontaster-girls ( p  005). This effect was not seen in boys. Nontasters reported more daily intake of discretionary fats than tasters ( p  005), an effect largely due to nontaster- girls, in whom reported intake was 2±3 more servings per day than taster-girls, and boys of both groups. These data suggest that PROP taste sensitivity plays a role in acceptance of certain bitter cruciferous vegetables and cheese by young children. In addition, taster group differences in acceptance of full-fat milk and intake of discretionary fats seen in girls, suggest that gender-specific environmental factors might interact with genetics to influence fat preferences. # 2002 Elsevier Science Ltd Introduction Children in the U.S. consume too many fats and sweets and not enough fruits and vegetables, dietary practices that have been associated with a growing epidemic of childhood obesity and an increased risk of other chronic diseases later in life (Munoz et al., 1997; Krebs-Smith et al., 1996). In order to improve these dietary habits, it is first necessary to understand the factors that contribute to the development of children's food preferences. Certain factors that influence food preferences are genetically predisposed. For example, at birth, humans prefer sweet (Cowart, 1981) and reject bitter tastes (Rozin & Vollmecke, 1986). Additionally, food neophobia, or the ``fear of new foods'' is common to humans, and might be protective against the ingestion of toxic or poisonous substances (Rozin & Vollmecke, 1986). Furthermore, the ability to learn food preferences based on their association with vari- ous environmental cues is also predisposed. To high- light this, Birch and colleagues have shown evidence for conditioned food preferences in children (Birch et al., 1990). In this study, children learned to prefer flavours paired with high-calorie drinks, but had lower preferences for flavours paired with low-calorie drinks. These genetic predispositions are integral factors in shaping the development of food preferences in young children. Address correspondence to: Dr Beverly J. Tepper, Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901- 8520, U.S.A. E-mail: Tepper@aesop.rutgers.edu 0195±6663/02/010003+10 $35.00/0 # 2002 Elsevier Science Ltd