45I-10 |
Frequency of consumption of cruciferous vegetables and taste thresholds for bitterness among university students |
P. C. COGGINS, Dept. of Food Science & Technology, Mississippi State Univ., 207 Herzer Bldg., Campus Mailstop 9805, Mississippi State, MS 39762-9805 and W. L. Dodson, School of Human Sciences, Mississippi State Univ., 32 LLoyd Ricks Bldg., Campus Mailstop 9745, Mississippi State, MS 39762-9745. Cruciferous and dark green leafy vegetables are recommended for their phytonutrients and chemoprotective properties. Because of the taste, these foods may be avoided or camoflouged by people who have a low threshold to bitter. The purpose of the study was to determine the frequency of consumption of cruciferous and dark green leafy vegetables and the sensitivity to bitter taste among students at Mississippi State University. Subjects completed a food frequency list of 18 cruciferous and green leafy vegetables (collards, turnip greens, and kale) that are commonly eaten in the area. Caffeine solutions ranging in concentration of 0.026 to 0.20% were made to represent an intensity of 1 to 15 on the Universal Scale. Subjects replicated tasting in triplicate until a positive identification was made. Broccoli was the most commonly consumed cruciferous vegetable for the 240 subjects with 49 % consuming it once a week. Spinach, collards, cauliflower, cabbage, Brussel sprouts, or turnip greens were consumed once a week by approximately 20% of the subjects. Approximately 10% of the students ate broccoli, spinach, and turnip greens 2 to 5 times a week. Broccoli, more than any of the other vegetables, was consumed in a casserole, with a cheese sauce or a dip. Turnip greens headed the list of foods that were eaten with added fat. Taste thresholds for bitter may influence the selection, frequency of consumption, and method of preparation of cruciferous and dark green leafy vegetables.
Session 45I, Nutrition: General
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