Genetic Link Between Bitter Supertasters and Health Risks Discovered

Recent research from the University of Queensland has revealed that individuals carrying the 'supertaster gene', specifically the TAS2R38 gene associated with heightened taste sensitivity to bitterness, may face increased health risks. The study utilized extensive genome data, including the UK Biobank database, to analyze how this gene influences dietary preferences and health outcomes. Findings indicate that carriers of the gene tend to avoid bitter foods like broccoli and Brussels sprouts, instead preferring milder options such as cucumbers, melons, and tea, and generally consuming less alcohol and added salt.

Interestingly, the research also uncovered a potential link between the TAS2R38 gene and health conditions such as bipolar disorder and chronic kidney disease. People with the gene tend to be more salt-sensitive, often eating more salt overall despite being less likely to add extra salt to their meals. They also show a lower prevalence of gut inflammation and harbor more beneficial gut bacteria like Parabacteroides, which are associated with better gut health.

The evolutionary purpose of the TAS2R38 gene is believed to be a defense mechanism for early humans, helping detect poisonous bitter substances. Despite its protective role, this genetic trait's influence on taste perception appears to have complex implications for nutrition and health. The findings suggest that understanding an individual's genetic taste sensitivity could inform personalized dietary recommendations, potentially improving health outcomes.

While more research is needed to fully understand the connection between the gene and mental health disorders such as bipolar disorder, this study opens new avenues for personalized nutrition and health risk assessments based on genetic profiles.

Source: https://medicalxpress.com/news/2025-06-bitter-supertaster-gene-linked-health.html