Table 3 Differences in the proportions of participants liking and consuming bitter foods among phenylthiocarbamide taster status groups
Sex | Non-tasters | Tasters | Super-tasters | p-value | |
|---|---|---|---|---|---|
Cruciferous | F | 33 (58.9) | 82 (60.7) | 34 (61.8) | 0.951 |
M | 20 (45.5) | 27 (42.2) | 17 (50.0) | 0.759 | |
Mustard | F | 24 (42.7) | 72 (53.3) | 29 (53.7) | 0.379 |
M | 16 (36.4) | 26 (41.3) | 14 (40.0) | 0.875 | |
Bitter leaves | F | 29 (50.9) | 77 (56.2) | 24 (43.6) | 0.281 |
(Endive and arugula) | M | 19 (44.2) | 29 (44.6) | 19 (54.3) | 0.597 |
Sum of bitter food intake | F | 1.4 ± 0.8 | 1.5 ± 0.9 | 1.6 ± 0.8 | 0.444 |
M | 1.3 ± 0.8 | 1.3 ± 0.8 | 1.4 ± 0.9 | 0.739 |