Tag: Bitter taste genetics

According to a study from the Monell Chemical Senses Center, genetic variation in the TAS2R38 gene influences bitter perception in children and adults, a key factor behind why some people don't like cruciferous vegetables. This aversion is more common than you think and can be attributed to several biological and environmental factors that affect your sense of taste and gut health.

According to one study, around 20% of the population are 'supertasters' who are more sensitive to certain bitter compounds in food. This genetic trait is one of several compelling reasons why some people can't eat green vegetables and experience genuine aversion or physical discomfort. The issue often goes beyond a simple dislike, involving factors from inherited taste sensitivities to underlying digestive and immune system conditions.