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Allergy And Sensitivity Sensitivity To Bitter Taste

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Based on your genetics, your genetic predisposition for Sensitivity To Bitter Taste is

High
Low
Normal
High

What does this mean?

 Your genotypes show that you are likely to have a high sensitivity to bitter taste. You are likely to be able to taste bitterness in more foods than other people. Examples of bitter-tasting compounds are amino acids and peptides, sulfimides (saccharin), urea and thioureas (6-n-propylthiouracil/PROP and phenylthiocarbamide/PTC), esters and lactones, terpenoids, as well as phenols and polyphenols.

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How Is Your Genetic Risk Calculated?

This result is based on the SNPs(single nucleotide polymorphism)that are associated with Sensitivity To Bitter Taste.

These are the genes tested for Sensitivity To Bitter Taste:

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Limitations

This report does not diagnose any health conditions or provide medical advice. This should not be used as a diagnostic tool.
This result is limited to existing scientific research.
Please consult with a healthcare professional before making any major lifestyle changes or if you have any other concerns about your results.

What is Sensitivity To Bitter Taste?

Taste is a sense that helps us to taste the food we are consuming. Bitter taste is one of the primary sensory qualities that allow us to identify poisonous substances during ingestion. According to researchers, sensitivity to bitter taste varies across individuals; it can be attributed to factors like genetics, lifestyle, medications and illnesses. Variations in genes can influence an individual’s level of sensitivity to bitter taste, which is produced by a chemical called phenylthiocarbamide (PTC). Chemotherapies for cancer patients also result in altered taste buds. Those with high sensitivity to bitter taste are able to sense strong bitter flavours in more foods than those who are less sensitive. A person described as a "Taster" may be more sensitive to bitter flavours found in foods, such as grapefruit, coffee, dark chocolate, and vegetables like Brussels sprouts and cabbage. Being a "Taster" does not mean you do not enjoy these foods, but simply sense bitter tastes more strongly than a "Non-Taster". Contrary to popular belief, bitter taste can be sensed by all parts of the tongue, rather than specific zones only.

How It Affects Your Body

The taste intensity and sensitivity to bitter compounds has a clear link with the activation of human bitter taste receptors present in our taste buds. The higher the sensitivity to bitter taste, the more bitter taste receptors are activated. These receptors then send signals to the brain to interpret the taste to be bitter. High sensitivity to bitter taste is typically not harmful. However, the symptoms can be irritating and may interfere with a person's diet or their enjoyment of daily life.

Suggested Lifestyle Changes

Result Explanation Recommendations:

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    If you think you have the symptoms, consult with a healthcare professional.
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