Knowing that extreme sensitivity to some bitter tastes is genetically-driven, researchers in the University of Washington School of Public Health and Community Medicine tried to find out if genetic taste markers might prevent some women from enjoying bitter chocolate or bitter espresso coffee. Dr. Adam Drewnowski, director of the school’s Nutritional Sciences Program, says the study by graduate student Agnes Ly and himself showed that any aversion to bitter taste, genetic or not, was easily overcome by the addition of a little sugar or a lot of fat. The study was published in the January issue of Chemical Sense, an Oxford University Press journal.
The above story is based on materials provided by University Of Washington. Note: Materials may be edited for content and length.
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