New York: A specific gene makes certain compounds taste bitter, which may make it difficult for some people to add heart-healthy vegetables to their diet, according to a new study. "Your genetics influence the way you taste and taste is an important factor in your food choices," said study author Ennifer L. Smith from the University of Kentucky.
According to researchers, they all inherit two copies of the taste gene called "TAS2R38". People who inherit two copies of the AVI variant are not sensitive to the bitter tastes of certain chemicals.
Those with one copy of the AVI and another called PAV find the bitter taste of these chemicals, however, those with two copies of PAV, often called "super-tasters", find the same food extremely bitter.
"We're talking about destroying the day-bitter level of bitterness when they taste the test. These people are likely to find unpleasant bitter broccoli, Brussels sprouts and cabbage; and they can also react negatively to dark chocolate, coffee, and sometimes beer, "Smith said.
For the study, researchers analyzed food frequency questionnaires of 175 people (mean age 52 years, over 70% women) and found that people with the PAV form of the gene were more than two and a half times more likely to rank at the bottom. the participants on the number of vegetables eaten.
The bitter taste status did not affect how much salt, fat or sugar the participants ate. "We thought they could add more sugar and salt as flavor enhancers to compensate for the bitter taste of other foods, but that was not the case," Smith said.
"Along the way, we hope we can use genetic information to find out which vegetables can be better accepted and to find out what spices the superstars like so we can make eating more vegetables easier," Smith added. —Yours