2 E Kennedy , L Meyers , W Layden . The 1995 dietary guidelines for Americans: an overview. J. Am. Diet. Assoc. 1996; 96: 234–7.
6 S Havas , J Heimendinger , K Reynolds , Five a day for better health: a new research initiative. J. Am. Diet. Assoc. 1994; 94: 32–6.
9 A Drewnowski . Taste preferences and food intake. Annu. Rev. Nutr. 1997; 17: 237–53.
10 A Drewnowski , SA Henderson , AB Shore . Genetic sensitivity to 6−n-propylthiouracil (PROP) and hedonic responses to bitter and sweet tastes. Chem. Senses 1997; 22: 27–37.
11 P Rozin , TA Vollmecke . Food likes and dislikes. Annu. Rev. Nutr. 1986; 6: 433–56.
13 EV Glanville , AR Kaplan . Food preferences and sensitivity of taste for bitter compounds. Nature 1965; 205: 851–3.
15 ML Pelchat , S Danowski . A possible genetic association between PROP-tasting and alcoholism. Physiol. Behav. 1992; 51: 1261–6.
16 AF Fox . The relationship between chemical constitution and taste. Proc. Natl. Acad. Sci. USA 1932; 18: 115–20.
17 H Kalmus . Genetics of taste. In: LM Beidler , ed. Handbook of Sensory Physiology. Berlin: Springer-Verlag, 1971; 165–79.
18 LM Bartoshuk . The biological basis of food perception and acceptance. Food Qual. Prefer. 1993; 4: 21–32.
19 JF Gent , LM Bartoshuk . Sweetness of sucrose, neohesperidin dihydrochalcone, and saccharin is related to the genetic ability to taste the bitter substance 6−n-propylthiouracil. Chem. Senses 1983; 7: 265–72.
21 A Drewnowski , SA Henderson , AB Shore , A Barratt-Fornell . Nontasters, tasters, and supertasters of 6-n-propylthiouracil (PROP) and hedonic response to sweet. Physiol. Behav. 1997; 62: 649–55.
23 LM Bartoshuk , VB Duffy , IJ Miller . PTC/PROP tasting: anatomy, psychophysics, and sex effects. Physiol. Behav. 1994; 56: 1165–71
24 WC Boyd . Taste reactions to antithyroid substances. Science 1950; 112: 153.
27 GD Akella , SA Henderson , A Drewnowski . Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6−n-propylthiouracil. Nutr. Cancer 1997; 29: 146–51.
28 WJ Craig . Phytochemicals: guardians of our health. J. Am. Diet. Assoc. 1997; 97: S199–204.
30 RA Frank , NJ van der Klaauw . The contribution of chemosensory factors to individual differences in reported food preferences. Appetite 1994; 22: 101–23.
32 A Niewind , M Krondl , M Shrott . Genetic influences on the selection of Brassica vegetables by elderly individuals. Nutr. Res. 1988; 8: 13–20.
37 AW Logue , ME Smith . Predictors of food preferences in adult humans. Appetite 1986; 7: 109–25.
38 KA Steinmetz , JD Potter . Vegetables, fruit, and cancer prevention: a review. J. Am. Diet. Assoc. 1966; 96: 1027–39.
41 F Lucas , F Bellisle . The measurement of food preferences in humans; do taste and spit tests predict consumption? Physiol. Behav. 1987; 39: 739–43.
42 A Drewnowski . Taste and food preferences in human obesity. In: ED Capaldi , TL Powley , eds. Taste, Experience and Feeding. Washington, DC: American Psychological Association, 1990; 227–40.
43 J Rodin , HR Moskowitz , GA Bray . Relationship between obesity, weight loss and taste responsiveness. Physiol. Behav. 1976; 17: 391–7.
45 GR Fenwick , RK Heaney , WJ Mulling . Glucosinolates and their breakdown products in food and food plants. Crit. Rev. Food Sci. Nutr. 1983; 18: 123–201.
46 M Jerzsa-Latta , M Krondl , P Coleman . Use and perceived attributes of cruciferous vegetables in terms of genetically-mediated taste sensitivity. Appetite 1990; 15: 127–34.
47 A Drewnowski . From asparagus to zucchini: mapping cognitive space for vegetable names. J. Am. Coll. Nutr. 1996; 15: 1147–53.