Vegetable Taste Related To Genes
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Vegetable Taste Related To Genes

According to the researchers at The American Heart Association, vegetables may taste extremely bitter to those who inherit a particular gene. The Scientists termed these persons as ‘super-tasters.’

Super-tasters are extremely sensitive to bitterness, a common characteristic of many dark green, leafy veggies such as broccoli, cauliflower, cabbage, and Brussels sprouts.

Vegetable Taste Related To Genes- The New Study

With a gene to taste differently, such people are likely to experience extreme sensitivity to bitterness. According to the research, People with the “bitter gene” are approximately 2.6 times more likely to hate vegetables. This could make it more difficult for some to incorporate healthy vegetables into their diet.

However, these vegetables are low in calories and high in fiber. Their benefits are essential to a healthy diet, especially when it comes to tackling the growing heart-health concerns.

Jennifer Smith, the research author and postdoctorate in cardiovascular science at the University of Kentucky School of Medicine, said that genetics affect the way you taste, and the taste is an essential factor in food choice.

Vegetable Taste Related To Genes- The Major Cause

A mixture of two gene variants is responsible for this called AVI & PAV. Everyone receives two of these genes, about 50% of people get one of each, while the other half gets copies of one or the other.

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People who have both AVI & PAV are sensitive to bitter tastes, while people with two copies of AVI are not. Scientists named this as “taste genes” are variants of the gene called TAS2R38.

To carry out the research, scientists gave questionnaires to 175 people who averaged 52 years in age and comprised 70% females. They found that people with AVI & PAV gene variants experienced intense reactions to bitter compounds.

Scientists also found that people with the gene may also react negatively to dark chocolate, coffee, and sometimes beer.

The study could also be used to determine if there are certain vegetables that super-tasters accept. By finding what foods people with the gene will eat, doctors will be better equipped to make nutritional recommendations.

Vegetable Taste Related To Genes- How Is The Study Helpful?

Researchers say that the role of genetics in taste will be essential to research further as people’s food preferences change. According to Smith, identifying healthy substitutes for bitter vegetables is the goal of the research.

Finding new ways in which genes impact food choice and taste experience will be relevant, stresses the American Heart Association.

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Rahul Mishra is a Science enthusiast and eager to learn something new each day. He has a degree in Microbiology and has joined forces with Biotecnika in 2019 due to his passion for writing and science.