Scientists have calculated that sensitivity to the taste of caffeine and other bitter substances can be recorded in human DNA and depends on gene variation.
John Hayes, a researcher at Pennsylvania State University, said bitter taste was a sign of toxicity. It has long been believed that people are avoiding bitter food. However, a study of the properties of coffee and tea helped to challenge this "over-simplifying view of things", writes Science News.
In the study, researchers from Australia, the United States and England collected DNA samples of more than 400,000 people, as well as data on their lifestyle, including the amount of tea or coffee consumed daily.
It has been shown that people who drink coffee have mostly mutations at the gene level associated with high sensitivity to this drink. At the same time during the research they were not so sensitive to other bitter fabrics and often did not like tea.
The people with the strongest susceptibility to coffee's hotness turned out to be their biggest lover: among them 20% more people who drank four or more cups a day than among those who were not hypersensitive.
Those who preferred tea were not as sensitive to caffeine but were very sensitive to other bitter tastes (except coffee bitterness).
As the authors draw attention to the fact that genetic studies on human tendencies to use coffee or tea have not influenced the taste buds. In their view, it is still not yet clear how serious the genetic predisposition is in human taste preferences. However, other studies may allow you to understand the great variety of feelings of human taste.
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