Around 70% of children are sensitive to bitterness, which is linked to the TAS2R38 gene. Adults with multiple sensitive versions of the gene are “super tasters” and more sensitive to bitterness. Eating vegetables with dip can increase children’s vegetable intake.
Studies have shown that around 70% of children have a sensitivity to bitterness. Many vegetables, including broccoli, cabbage, watercress and cauliflower, contain compounds called glucosinolates, which can make them bitter. Sensitivity to bitterness is thought to result from children who have some variation of the TAS2R38 gene, which is linked to bitterness receptors.
More facts about bitterness:
Everyone has two types of TAS2R38 genes, which can be sensitive and insensitive types. Adults who have multiples of the sensitive type of TAS2R38 are often “super tasters.” However, just having the sensitive versions of the gene won’t make someone a supertaster. The person must also have more taste buds than other people. Those who are super tasters are much more sensitive to all flavours, but above all to bitterness.
Adults who have more sensitive versions of the TAS2R38 gene also feel that some foods are more bitter. In one study, subjects who had the sensitive version of the gene rated vegetables 60 percent more bitter than those who had the least sensitive version.
There are ways around this genetic sensitivity. For example, one study found that children ate up to 80 percent more vegetables when eaten with dip than when served alone.
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