To some people the taste of a compound called 6-n-propylthiouracil is bitter, and yet to other people there is no taste at all. And the reason is known to be genetic. Now it has been found that among the "tasters" there is a group of people who are "supertasters" for whom the taste is very bitter indeed.
For supertasters, sweets, particularly sugars, are much sweeter. People who hate the aftertaste of saccharin are tasters. Super-tasters have been found to perceive more pain from chilli peppers, black pepper and alcohol. Super-tasters are also a super perceiver of fat in food.
It is possible to predict food preferences based on whether a person is a taster or not.
Super-tasters often dislike coffee and expresso - and if they drink coffee, will take milk and sugar. They will dislike brussels sprouts and broccoli and if they eat them will prefer them in a creamy sauce.They dislike curries and hot spices.
Many foods which carry cancer preventive compounds are bitter. Brussels sprouts, broccoli, cabbage and grapefruit. So it would be expected that super-tasters would not be likely to choose those foods and therefore miss the protective factors in those foods.
However there are other protective factors in being a taster. A study done on older women who are all tasters, found that they had a lower body weight, lower percentage of body fat, lower Body Mass Index, higher HDL's - the good cholesterol levels and lower triglycerides.
Tasters - who are known to have a higher perception of fat - had lower intakes of high fat dairy products, so that might explain in part why they are thinner and healthier.
Also it has been found that alcohol is more bitter for tasters and that alcoholism is associated with non-tasting.
