Supertaster

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A supertaster is an individual who lives in a more intense taste world. Among individuals of European descent, it is estimated that about 25% of the population are supertasters. The cause of this heightened response is currently unknown, although it is thought to be, at least in part, due to an increased number of fungiform papillae [1]. The evolutionary advantage to supertasting is unclear. In some environments, heightened taste response, particularly to bitterness, would represent an important advantage in avoiding potentially toxic plant alkaloids. However, in other environments, increased response to bitter may have limited the range of palatable foods. In our modern, energy-rich environment, supertasting may be cardioprotective, due to decreased liking and intake of fat, but may increase cancer risk via decreased vegetable intake. It may be a cause of picky eating, but picky eaters are not necessarily supertasters, and vice versa.

The term originates with experimental psychologist Dr. Linda Bartoshuk who has spent much of her career studying genetic variation in taste. In the early 1990s, Bartoshuk and her colleagues noticed some individuals tested in the laboratory seemed to have an elevated taste response and took to calling them supertasters[2]. This increased taste response is not the result of response bias or a scaling artifact, but appears to have a anatomical/biological basis.

Contents

[edit] A Brief History of Genetic Variation in Taste

In 1931, A.L. Fox, a DuPont chemist, discovered that some individuals found phenylthiocarbamide (PTC) to be bitter while other found it tasteless[3]. At the 1931 meeting the of American Academy for the Advancement of Science, Fox collaborated with Blakeslee (a geneticist) to have attendees taste PTC: 65% found them bitter, 28% found them tasteless and 6% decribed other taste qualities. Subsequent work revealed that the ability to taste PTC was genetic in nature. In the 1960s, Roland Fischer was the first to link the ability to taste PTC, and the related compound propylthiouracil (PROP), to food preference and body type. Today, PROP has replaced PTC in taste research due to a faint sulferous odor and safety concerns with PTC. As described above, Bartoshuk and colleagues discovered that the taster group could be further divided into medium and supertasters. Most estimates suggest 25% of the population are nontasters, 50% are medium tasters, and 25% are supertasters.

[edit] Identifying a Supertaster

Supertasters were initially identified on the basis of the perceived intensity of PROP compared to a reference salt solution. However, because supertasters live in a larger taste world than medium or nontasters, this can cause scaling artifacts[4]. Subsequently, salt has been replaced with a non-oral auditory standard. However, many studies do not include a cross-modal reference and simply categorize individuals on the basis of the bitterness of a concentrated PROP solution [5][6] or PROP impregnated paper[7]. It is also possible to make a reasonably accurate self-diagnosis at home by careful examination of the tongue and looking for the number of fungiform papillae (see external links section). Blue food dye can make this easier. Being a supertaster or nontaster represents normal variation in the human population like eye or hair color, so no treatment is needed.

[edit] Problem foods

As a whole, supertasters are less likely to enjoy and thus consume certain foods, although individual supertasters can certainly enjoy and consume these foods. Documented examples for either preference or consumption include:

Other foods may also show altered patterns of preference and consumption, but only indirect evidence exists:

  • chili peppers - capsaicin burn is more intense in supertasters
  • Tonic water - quinine is more bitter to supertasters
  • Olives - for a given concentration, salt is more intense in supertasters

[edit] Supertasters in Popular Culture

  • Alternative rock group They Might Be Giants wrote and performed a song about a supertaster entitled "John Lee Supertaster". It appears on their 2002 children's album entitled No!.

[edit] See also

[edit] References

  1. ↑ Bartoshuk, L. M., V. B. Duffy, et al. (1994). "PTC/PROP tasting: anatomy, psychophysics, and sex effects." 1994. Physiol Behav 56(6): 1165-71.
  2. ↑ Bartoshuk, L. M. (1991). "Sweetness: History, Preference, and Genetic Variability." Food Technol. 45(11): 108,110, 112-113.
  3. ↑ Bartoshuk, L. M. (2000). "Psychophysical advances aid the study of genetic variation in taste." Appetite 34(1): 105.
  4. ↑ Prescott, J., N. Ripandelli, et al. (2001). "Binary taste mixture interactions in prop non-tasters, medium-tasters and super-tasters." Chem Senses 26(8): 993-1003.
  5. ↑ Lanier, SA, JE Hayes, VB Duffy. (2005). "Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates." Physiology & Behavior 83(5): 821-831.
  6. ↑ Sipiora, M. L., M. A. Murtaugh, et al. (2000). "Bitter taste perception and severe vomiting in pregnancy." Physiol Behav 69(3): 259-67.
  7. ↑  Tepper BJ. 6-n-propylthiouracil: a genetic marker for taste, with implications for food preference and dietary habits. Am J Hum Genet 1998;63:1271-6. PMID 9792854.
  8. ↑  Fox AF. Six in ten "tasteblind" to bitter chemical. Sci News Lett 1931;9:249.
  9. ↑  Bartoshuk LM. The biological basis of food perception and food acceptance. Food Qual Pref 1993;4:21–32.
  10. ↑  Drewnowski, A, SA Henderson, et al. (1999). "Taste and food preferences as predictors of dietary practices in young women." Public Health Nutr 2(4): 513-9.
  11. ↑  Drewnowski, A, SA Henderson, et al. (2001). "Genetic taste markers and food preferences." Drug Metab Dispos 29(4 Pt 2): 535-8.
  12. ↑  Dinehart, ME, JE Hayes, et al. (2006). "Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake." Physiol Behav 87(2): 304-13.


[edit] External Links

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