Tasty Genetics

Editor’s note: Pending an FDA decision, 23andMe no longer offers new customers access to health reports referred to in this post. Customers who purchased prior to November 22, 2013 will still be able to see their health reports, but those who purchased after that time will not. Those customers will have access to ancestry information as well as access to their uninterpreted raw data.

It’s not a superpower, but the genetics behind being what some call a “supertaster” might make for a pretty good argument against eating your broccoli.
Tasting Photo
Supertasters have the good fortune, or misfortune, of having highly refined taste receptors. And that discerning palate is genetic.

“Supertasters live in a neon food world,” according Linda Bartoshuk, a professor at the University of Florida Center for Smell and Taste.

In a Wall Street Journal article over the summer, Bartoshuk explained that a relatively high percentage of chefs are supertasters. It’s their genetics that determines their ability to taste what some of us can’t. In this case they have a heightened bitter taste perception.

A variant in theTAS2R38 gene enables supertasters to perceive the bitterness of the chemical propylthiouracil, or PROP. But because supertasters also perceive more saltiness, sweetness and spice, it’s likely there are other genes involved, according to researchers.

A small study published this month in the American Journal of Clinical Nutrition looked specifically at 22 individuals who were called “moderate tasters,” and looked at how the expression of their TAS2R38 genes related to their perceptions of bitterness.

The researchers found that bitter taste perception was correlated with the amount of TAS2R38 gene expressed in the subjects’ taste buds. The gene expression also correlated with self-reported caffeine consumption, though not as strongly.






  • Hilda

    that is very interesting, seems like there are only a few people in my family that have this ability…in particular my 9 year old grand daughter. Nothing escapes her when it comes to the flavor of various foods..she actually will taste food I prepare and lets me know what else if anything I need to add.

  • Rhonda Hadley

    I am 60 and now I look back and see I have always had a “taste bud thing”. My parents didn’t allow us to be picky, so I struggled through, which was a good thing. Now, and since I’ve been away from home, I recognize my own pickiness. I read and hear now, that there is a connection with ADD, AUTISM/ASBURGER and eating problems…specifically taste buds. This DNA tests will be very interesting to see. Can’t wait.

  • Jeanne Plitt

    Very interesting- food for thought!

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