Struggling to enjoy Brussels sprouts, broccoli, cabbage, or other veggies? You're not alone—and it's not just pickiness. Researchers pinpoint genetics as the key factor behind vegetable aversion.
University of Kentucky scientists found that specific genes dictate how bitter vegetables taste. Their work, presented at the American Heart Association's Scientific Sessions in Philadelphia, builds on prior studies linking genetics to veggie preferences.
Read also: 'Itching in your mouth from vegetables and fruit'
Humans inherit two copies of the TAS2R38 taste gene, which detects bitterness in compounds like those in cruciferous vegetables. The common AVI/AVI variant means low sensitivity to bitterness, so veggies taste milder. Those with one AVI and one PAV are moderately sensitive. But PAV/PAV carriers—known as 'supertasters'—perceive intense bitterness, often rejecting Brussels sprouts and similar foods.
Cooking breaks down bitter compounds, reducing their intensity. Taste sensitivity also declines with age, so revisit childhood dislikes as an adult.
Struggling to get kids on board? Try these expert-backed strategies:
Source: hln.be
