Can't stand to eat your vegetables? Your genetics may be to blame, making vegetables taste extremely bitter, according to a new study.
Preliminary new research presented at the American Heart Association Scientific Sessions shows that a specific gene makes certain foods — especially, broccoli, cauliflower, cabbage, and Brussels sprouts — taste extremely bitter to some people.
In the study, researchers analyzed questionnaires from 175 men and women about how often they ate certain foods and found that those with the PAV form of the gene — who are more sensitive to bitter tasting foods — were more than two and a half times as likely to eat the least amount of vegetables. Or as the lead author of the study, Jennifer L. Smith, PhD, RN, put it to the AHA: “We’re talking a ruin-your-day level of bitter when they tasted the test compound.”
That bitterness is getting in the way of super-tasters eating their vegetables, which may mean losing out on some health benefits. An overall healthy diet that’s rich in vegetables and fruits may reduce the risk of heart disease, including heart attack and stroke, according to the U.S. Department of Agriculture. Vegetables are also a good source of dietary fiber, which helps reduce blood cholesterol levels and may lower risk of heart disease.
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