PROP sensitivity affects macronutrient selection

The objective was to study the effect of 6-n-propylthiouracyl (PROP) taster status on macronutrient selection. Thirteen PROP nontasters (PNT) and 23 PROP tasters (PT) were offered three ad libitum lunches in a random order: a high-fat (HF; CHO/P/F: 30/10/60), a high-carbohydrate (HCHO; 80/10/10), and a mixed (MIX) lunch consisting of products of the HF and HCHO lunch. PT compared to PNT ate relatively more fat (47+/-9 vs. 38+/-10%, P<.05) and less carbohydrate (45+/-9 vs. 53+/-10%, P<.05) from the MIX lunch. When dividing PT into supertasters (PST) and medium tasters (PMT), the same relation between PT status and macronutrient selection was observed (P<.05). The energy density of the food consumed was higher for PT than for PNT (P<.05). Protein, food (g) and energy (kJ) intake, appetite, and hedonic value were not different between PT and PNT. At the HCHO as well as HF lunch, no differences with respect to macronutrient selection, food and energy intake, appetite levels, and hedonic value between PT and PNT were observed. However, at the HF lunch, energy density of the food consumed was higher for PT than for PNT, but this effect was not observed during the HCHO lunch. Hunger and satiety scores did not differ between PT and PNT. The hedonic value was higher for the MIX lunch compared to the HCHO and HF lunch for PT as well as for PNT.In conclusion, PT ingest more of the HF foods than of the HCHO foods from a mixed lunch compared to PNT.