Bitter “Supertaster Gene” May Shape Your Diet — and Your Health
Why do some people find broccoli unbearably bitter while others love it? The answer may lie in a common taste gene known as TAS2R38, nicknamed the “supertaster gene.”
A new University of Queensland study shows that this gene does more than influence food preferences — it may also affect long-term health.
What the Research Found
Dietary Choices: Carriers of the TAS2R38 gene (about 7 in 10 people) are more likely to avoid bitter foods like Brussels sprouts, horseradish, and grapefruit. They tend to choose gentler flavors such as melon, cucumber, and tea.
Salt & Sodium: Even though carriers often add less salt at the table, they may consume more sodium overall, possibly because they taste it more intensely in foods.
Gut Health: Supertasters had higher levels of certain beneficial gut microbes (Parabacteroides), which may play a role in reducing inflammation.
Health Links: The study also found associations between the gene and kidney function, as well as a small but measurable increase in risk for bipolar disorder. These findings don’t prove cause and effect, but they suggest taste genes may shape more than our palates.
Why It Matters
Taste isn’t just a matter of preference — it’s part of how our bodies regulate what we eat and how we feel. Understanding your taste genetics could help:
Personalize nutrition plans (e.g., encouraging vegetable preparation methods that reduce bitterness).
Identify risk factors for overconsumption of salt.
Explore the gut–brain connection between taste, microbiome, and mood.
WTSA Perspective
At the World Taste & Smell Association, we believe this kind of research is a powerful reminder: our senses are vital signs. They influence what we eat, how we nourish ourselves, and ultimately, how healthy we are.
