If you're halfway through a holiday meal and someone asks why you haven't helped yourself to the Brussels sprouts, you can either politely add a few of them to your plate, or you can say, "Sorry, I'm a supertaster, I'd better not." Because as it turns out, if you're not a fan of those undersized cabbages, there could be a genetic reason for it.
According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC). Because PTC is prevalent in Brussels sprouts, these so-called "Supertasters" perceive them as intensely bitter.
This is all connected to a taste-related gene called TAS2R38, which has a variant called AVI and one called PAV. We all inherit two copies of the gene — one from each of our parents — and those of us who have two AVI variants aren't as sensitive to those bitter tastes. But the ones who receive two PAV versions are the "supertasters," who are incredibly sensitive to bitter flavors. (People with one AVI and one PAV "perceive bitter tastes" but aren't completely overwhelmed by them.)
"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like. For example, we can train ourselves to like foods that are good for us, and as we get older, our food preferences can change as our overall sense of taste tends to dull. So even if you don’t like sprouts now, there’s the potential you will in the future."
In 2019, researchers from the University of Kentucky School of Medicine, surveyed 175 people about their food preferences, asking them how frequently they did (or did not) eat certain foods. The respondents with the supertaster gene were two-and-a-half times more likely to be among the least likely to eat vegetables, including Brussels sprouts.
"Your genetics affect the way you taste, and taste is an important factor in food choice," lead study author Jennifer L. Smith, Ph.D., R.N., said at the time. “We're talking a ruin-your-day level of bitter when they tasted the test compound. These people are likely to find broccoli, brussels sprouts, and cabbage unpleasantly bitter; and they may also react negatively to dark chocolate, coffee, and sometimes beer."
But if you’ve passed on the Brussels sprouts, there’s also a chance that, you know … you just don’t like them, and it has nothing to do with your DNA. In 2015, Carolyn Ross, a Professor of Food Science and Director of the Washington State University Sensory Science Center School of Food Science, explained that you may have to try eating something eight times before —no pun intended —you get a taste for it.
If that’s the case, then tell your dinner companions that you’ll be ready for those Brussels sprouts in December 2031.
FAQs
"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.
Why do so many people not like Brussels sprouts? ›
This receptor is coded by a gene named TAS2R38, or the PTC gene. Even though PTC is not normally found in our food, it is very similar to chemicals found in cruciferous vegetables such as cabbage, broccoli, kale and Brussel sprouts. The PTC gene comes in 2 common forms – bitter-tasting or non-tasting.
Did they genetically alter Brussel sprouts? ›
About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.
Is there a connection between disliking Brussels sprouts and being able to taste PTC? ›
PTC isn't usually found in the human diet, but it is very similar to chemicals found in brassicas such as brussels sprouts and cabbages. Because of this, scientists have suggested that the ability to taste or not taste PTC might explain why some people hate sprouts, and some people love them.
What is the mutation in Brussel sprouts? ›
“Sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. Around 50 per cent of the world's population have a mutation on this gene.
Why avoid brussel sprouts? ›
Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.
Why don't children like brussel sprouts? ›
Because Brussels sprouts are bitter, and kids generally don't like bitter tastes. It's not their fault. Researchers say that an aversion to bitter and sour (generally a heightened gag reflex) is a survival instinct, since most toxins taste that way too.
Are brussel sprouts natural or man made? ›
As I said earlier, brussels sprouts are a human-engineered strain of a plant called Brassica oleracea, which is also known as wild cabbage. Other strains include broccoli, cabbage, cauliflower, kale, mustard greens, and turnips. Collectively, we refer to this family as cruciferous vegetables.
Did Brussels sprouts used to taste worse? ›
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
What nationality eats brussel sprouts? ›
Britons eat more Brussels sprouts than any other nation in Europe. Our sprout industry is worth £650m and the area covered by sprout fields in the UK is the equivalent of 3,240 football pitches.
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
What chemicals are in Brussels sprouts? ›
The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.
Are there side effects from brussel sprouts? ›
In addition to having a bitter flavor, raw Brussels sprouts may increase gas in some people. They contain an indigestible fiber called raffinose, which can be tough on the stomach.
Is not liking Brussels sprouts genetic? ›
"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.
Why do Brussel sprouts have a bad reputation? ›
Another reason that Brussels sprouts have a bad reputation is that older cultivars used to taste bitter. In the 1990s, Dutch scientist Hans van Doorn isolated the compounds responsible for the bitter flavor. As a result, seed companies were able to breed and select cultivars that contained less of these compounds.
Have Brussels sprouts been genetically modified? ›
Maybe they tasted gross to you, and they did to many. But things are different at the table today. It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer.
Are brussel sprouts actually good? ›
These veggies are full of nutrients and beneficial plant compounds. Like other cruciferous veggies, Brussels sprouts contain sulforaphane. This has been studied for its anti-inflammatory, antioxidant, anticancer, and antimicrobial benefits.
Why do Brussels sprouts taste different? ›
Researchers determined that some of the older varieties — hundreds of them, actually — stored in the “gene bank” had lower levels of two glucosinolates called sinigrin and progoitrin, the chemicals that made brussels sprouts so acrid. In 1999, the scientists published their findings.
Are Brussels sprouts healthy to eat? ›
Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.
Which country eats the most brussel sprouts? ›
Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.
