Study bares why some people don’t like eating vegetables

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  • The study revealed that sensitivity to bitter taste may be the reason why some people don’t eat vegetables
  • Researchers found out that it could be due to “taste genes”
  • It was bared that taste genes cause people to be more sensitive to bitter foods

While it’s easy for you to eat vegetables, others can’t even stomach it. Why so?

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Parents are sometimes left clueless why their children won’t eat their vegetables while some kids in the neighborhood are the total opposite. This prompt them to find other measures to get their kids to eat veggies. Sometimes, it’s successful.  Oftentimes, it’s not.

And when it’s not successful despite many attempts to convince them to eat vegetables, parents brand their kids as picky when it comes to food without a concrete reason.

But a study could explain why it is difficult for some people to eat vegetables.

According to a report, researchers from the University of Kentucky found out that for some people, vegetables could taste more bitter and it could be due to “taste genes” which can affect how people perceive different flavors.

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One of the authors of the study, Jennifer Smith, who is also a registered nurse, explained that these individuals may also have a similar sensitivity to other bitter food like dark chocolate and coffee.

The study emphasized that “a gene that makes some compounds taste bitter may make it harder for some people to add heart-healthy vegetables to their diet.”

“Your genetics affect the way you taste, and taste is an important factor in food choice,” Smith said. “You have to consider how things taste if you really want your patient to follow nutrition guidelines.”

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The study further disclosed that everyone inherits two copies of a taste gene called TAS2R38 and people who inherit two copies of the variant called AVI are not sensitive to bitter tastes while those who inherit only one copy of AVI and one copy called PAV are found to be more sensitive to bitter foods.

“These people are likely to find broccoli, brussels sprouts and cabbage unpleasantly bitter,” Smith said.

The researchers conducted the study within over three years by analyzing food frequency questionnaires from 175 people.