Greater energy intake from a buffet meal in lean, young women is associated with the 6-n-propylthiouracil (PROP) non-taster phenotype

Beverly J. Tepper, Meredith Neilland, Natalia V. Ullrich, Yvonne Koelliker, Lisa M. Belzer

Research output: Contribution to journalArticlepeer-review

51 Scopus citations

Abstract

Taste blindness to 6-n-propylthiouracil (PROP) is a common phenotype that has been associated with increased adiposity in women, and might be linked to increased selection of dietary fats. Since exposure to a variety of high-fat/energy-dense foods is known to promote excess energy intake, we investigated if PROP non-taster women would consume more fat and/or energy in a buffet setting than super-taster women. Subjects were non-diet restrained, lean, young women; 14 were non-tasters and 18 were super-tasters. Subjects ate lunch in the laboratory on four separate days. On one day they consumed an ad libitum, fixed-item lunch (control). On the other three days they consumed different buffet lunches (pizza/tacos/sub sandwiches with salad bar and choice of beverage and dessert). Energy intake from the control lunch did not differ between groups. When intake was averaged across the buffet lunches, non-taster women consumed 357. +. 64. kcal more energy than during the control lunch (88% more), whereas super-taster women consumed 198. +. 71. kcal more energy than during the control lunch (38% more). Neither fat intake nor selection of high-fat foods differed between groups. These data suggest that non-taster women consume more energy from a buffet meal than super-taster women, but not more fat. Increased responsiveness to a variety of energy-dense foods could be one mechanism contributing to increased energy intake and greater adiposity in non-taster women.

Original languageEnglish (US)
Pages (from-to)104-110
Number of pages7
JournalAppetite
Volume56
Issue number1
DOIs
StatePublished - Feb 1 2011

All Science Journal Classification (ASJC) codes

  • Psychology(all)
  • Nutrition and Dietetics

Keywords

  • 6-n-Propylthiouracil
  • Diet selection
  • Diet variety
  • Food intake
  • PROP phenotype

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