Ever wondered why some people struggle to enjoy certain vegetables? According to recent research from scientists in the U.S., genetics may play a significant role in shaping our taste preferences. This could be the reason behind the strong aversion some people feel toward foods like broccoli and Brussels sprouts.
The Bitterness Gene
For some, the bitterness in vegetables can be so intense it’s practically unbearable. Researchers found that inheriting two copies of a specific taste gene variant can create a “ruin-your-day” level of bitterness in certain foods. This taste reaction could make it particularly difficult for these individuals to eat their daily recommended servings of vegetables.
How It Affects Other Foods
Interestingly, this genetic trait doesn’t only apply to vegetables. Those with heightened bitter sensitivity may also find beer, coffee, and dark chocolate unappealing due to the same gene’s influence. In evolutionary terms, this bitter sensitivity likely protected early humans from poisonous foods. However, today it can mean a reduced enjoyment of nutrient-rich, bitter-tasting foods.
The Science Behind Bitter Sensitivity
Everyone inherits two copies of a taste gene called TAS2R38, which affects how we perceive bitterness. People with two copies of the TAS2R38 variant called PAV are classified as “super-tasters.” They find certain chemicals exceptionally bitter compared to others who may inherit a less bitter-sensitive version of the gene, called AVI, or a combination of both versions.
The Study on Vegetable Consumption
In their study, Dr. Jennifer Smith and her colleagues at the University of Kentucky School of Medicine examined 175 people to better understand the link between this gene and diet. They found that individuals with two PAV gene copies consumed fewer leafy greens, which are known for their heart-health benefits. This aversion could be making it harder for these “super-tasters” to meet their daily intake of vegetables.
Considering Taste in Nutrition
Dr. Smith emphasized the importance of taking taste preferences into account when encouraging people to follow dietary guidelines. For some patients, the bitterness in certain vegetables can be a serious obstacle to eating healthy. Knowing this, health professionals may need to find ways to make healthy eating more palatable for people who are genetically predisposed to dislike these foods.
Can Spices Help?
Looking to the future, researchers are exploring the idea of using spices to mask the bitterness in vegetables. This approach could potentially make it easier for “super-tasters” to enjoy a wider range of foods and reach their nutritional goals, despite their genetic taste sensitivities.
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