Bitter Taste Sensitivity, Food Cravings, and Risk of Chronic Disease: A Cross-Sectional Study

Variation in common taste receptor type 2 member 38 (TAS2R38) haplotypes is associated with bitter taste sensitivity, but there is not much or inconsistent evidence on association with food cravings and with chronic disease risk factors. We have conducted a cross-sectional study to assess whether genetically defined taster groups would differ in their sensitivity to bitter-tasting compounds, cravings for various food groups, and risk of chronic disease risk factors.  Methodology: A total of 116 non-diabetic individuals were recruited from the Loma Linda University (LLU) campus. Various measures were carried out to examine genetic variations, bitter sensitivity, anthropometrics, food cravings, and participant demographics. Taster status was determined based on TAS2R38 haplotypes, classifying participants as super-tasters, tasters, or non-tasters. Analysis of Covariance (ANCOVA) models were used to examine differences among the three TAS2R38 genetic groups in bitter taste sensitivity, food cravings, body mass index (BMI), non-fasting blood glucose, and family history of type 2 diabetes (T2D).

A significant difference in sensitivity to the bitter taste compounds thiourea and phenylthiocarbamide (PTC) was observed among the three TAS2R38 genetic groups (P < 0.01). The sensitivity scores of the bitter taste compounds thiourea and PTC were lowest for super-tasters and highest for non-tasters (-41.283 and -0.233 for thiourea; -32.983 and 3.380 for PTC, respectively). Moreover, super-tasters had a significantly higher cravings score than non-tasters for starchy foods (2.641 vs. 2.183, respectively). Tasters had a significantly higher cravings score than non-tasters for bitter foods (2.306 vs. 1.740, respectively). No significant differences were observed across the TAS2R38 genetic-based taste groups for the chronic disease risk factors, BMI non-fasting blood glucose, and family history of T2D.

Super-tasters had the lowest taste sensitivity for bitter compounds and the highest cravings for bitter foods, which suggests that they might be more likely to consume bitter foods. Examining the genetic differences in taste preferences and sensitivities may pave the way for effective and individualized dietary plans and intervention strategies targeting chronic disease prevention, treatment, and management.