A specific gene makes certain compounds taste bitter, which may make it harder for some people to add heart-healthy vegetables to their diet, according to a new study.
"Your genetics affect the way you taste, and taste is an important factor in food choice," said study author Jennifer L. Smith from University of Kentucky.
According to the researchers, everyone inherits two copies of a taste gene called "TAS2R38". People who inherit two copies of the variant called AVI aren't sensitive to bitter tastes from certain chemicals.
Those with one copy of AVI and another called PAV perceive bitter tastes of these chemicals, however, individuals with two copies of PAV, often called 'super-tasters,' find the same foods exceptionally bitter.
"We're talking a ruin-your-day level of bitter when they tasted the test compound. These people are likely to find broccoli, brussels sprouts and cabbage unpleasantly bitter; and they may also react negatively to dark chocolate, coffee and sometimes beer," Smith said.