Being sensitive to bitter tastes could make you nearly 60 percent more likely to have cancer

Cancer

Millions of people are unable to taste a bitter chemical found in foods such as dark chocolate, coffee and broccoli, but they would not miss it maybe not.] However, supertasters – those who are particularly sensitive to a bitter chemical known as PTC – could be 58% more likely to have cancer.

The researchers thought that would be because they would be devoid of bitter-tasting greens,

But they were wrong and people who are superstores do not eat fewer vegetables than those who can not taste the PTC.

L & # 39; A study of 5,500 British women over 60 followed them for 20 years and found those who can not taste the chemical are less likely to catch the disease.

Scientists say that they now want to do more than research to establish the exact link so that they can identify how taste is related to the disease.
Being unable to taste PTC Most people will know the CPT, if they can taste it, in drinks containing caffeine, alcohol or in cruciferous vegetables like cabbage, cauliflower and cauliflower. According to the Pennsylvania State University study, women who can not taste CPT are the least exposed to cancer
while those who are considered "tasty" – who can taste it but not strongly – are 40%

Supertasters, women who are very sensitive to taste, may be 58% more likely to have cancer than those in the other two groups.

"The difference in cancer risk is striking"

"The difference in the incidence of cancer between women with the highest bitter taste sensitivity and those with the lowest was striking", said Joshua Lambert, lead author of the study.

"Super-tasters had about 58% h higher risk of cancer incidence, and tasters had about 40 percent more risk of developing cancer, compared to women who were clbadified as non-tasters. "

The researchers were surprised to discover the reason for the link

They found that these women did not eat much less vegetables than women who can not taste the PTC, but think that the link may still be related to the general quality of the diet

.Scientists have badumed that the result would be because people are discouraged

Dr. Lambert added: "Our hypothesis was that women who had a sensitivity more bitter were more likely to develop the disease than women who did not savor. 19659003] "We thought that would happen because, in their lifetime, they would have consumed fewer bitter-tasting vegetables that would have cancer prevention activities.

"When we looked at the data, we saw that in men over 60, our hypothesis was partially correct.

"The risk of cancer was higher in women clbadified as either tasters or super-tasters, but we did not observe any difference in the consumption of bitter vegetables."

Women's data. s British Cohort Study of 35,000 people established in 1995 to explore the links between diet and chronic diseases, including cancer.

They badyzed women's dietary intake from questionnaires completed by participants.

This revealed that women who said they were more sensitive to bitter tastes in the questionnaire were more likely to have cancer during the 20-year study.

The results of the researchers were published in the European Journal of Nutrition. 19659003] Source: Daily Mail

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