Are You a Supertaster?

Having food preferences is perfectly natural; everyone has favorite foods! Among the variations in how humans perceive taste, one fascinating group stands out: supertasters. The concept first emerged from the work of Dr. Linda Bartoshuk in the 1990s, who identified that some individuals have a higher density of taste buds on their tongues, particularly the fungiform papillae, which house these taste receptors. Having more taste buds makes flavors more intense. Jenna Volpe, a registered dietitian trained in supertasting, explained, "A supertaster is going to experience the flavors and aromas of any given food or meal more intensely." Further research studies from the National Institutes of Health (NIH) have shown that supertasters have a taste receptor gene called TAS2R38 that allows them to taste the bitterness of a chemical called phenylthiocarbamide (PTC) or a related substance called 6-n-propylthiouracil (PROP). While everyone inherits two copies of the gene, supertasters have a specific variant, making them more sensitive to the bitter compounds.

How do supertasters experience food? Supertasters often exhibit distinct food preferences and aversions, but it is more than just being picky. Of the five tastes (sweet, salty, sour, bitter, and umami), supertasters can be sensitive to all of them to some extent, but they are especially receptive to bitter tastes. Supertasters typically think bitter foods such as kale, grapefruit, mustard, and coffee may taste overwhelmingly bitter to supertasters. The bitterness of alcohol, especially certain beers and wines that have a strong bitter profile, might also be unappealing to super tasters. Interestingly, many supertasters prefer less sugary or fatty foods. Their heightened sense of taste makes overly sweet or rich foods less palatable. In addition, the intensity of spicy flavors can be too much for supertasters, leading them to sometimes shy away from heavily-spiced dishes.

Research studies suggest that supertasters might have dietary patterns that could either protect against or predispose them to certain health conditions. For example, their general aversion to fatty and sugary foods could naturally protect against obesity and cardiovascular diseases. Supertasters are also less likely to smoke or drink; alcohol and cigarettes infamously have a distinct taste, and it's one that supertasters are usually repelled by. On the other hand, as Volpe noted, "A supertaster may be more likely to add milk and sugar to coffee, heavy dressings to salads, and cheese sauces to bitter veggies... This could be a [health] concern for supertasters who are prone to familial high cholesterol or metabolic syndrome." Supertasters may also inadvertently omit certain foods from their diet, such as leafy green vegetables, which could make it easier for nutritional deficiencies to pop up and create missed opportunities for the health benefits they offer. Having a wide variety of foods in your diet is essential for getting a spectrum of nutrients to support a diverse gut microbiome.

How common is the supertaster gene? Supertasters are more common than you might think: about one-quarter of people in the U.S. have the gene that allows them to taste the extreme bitterness of PTC. Men and Caucasians are least likely to be supertasters, while women and racial minorities are more likely to have the gene.

Supertasters represent a vivid example of how genetic variations can deeply influence everyday experiences like eating. This heightened sensitivity to taste isn't just a footnote in their eating habits but a characteristic that shapes their interaction with the world of food. As research continues to explore the implications of being a supertaster, it becomes increasingly clear that the world of taste is as complex as it is diverse, making the culinary experience a uniquely personal journey for each individual.