Age and food preferences influence dietary intakes of breast care patients

Identifying major influences on food choice is an important component of nu trition intervention research. Sensitivity to the bitter taste of 6-n-propy lthiouracil (PROP) and self-reported preferences for meats, fats, vegetable s, and fruit were examined in 329 female breast care patients. Intakes of f at, saturated fat, fiber, folate, and vitamin C, established using 4-day fo od diaries, were the chief health outcome variables. The strongest predicto r of food preferences was age. Preferences were linked to food intakes. Old er 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 vegetab les. Age-associated changes in food preferences and eating habits have impl ications for the dietary approach to cancer prevention and control.