Care and Health – Allergy to a bitter chemical makes you more susceptible to cancer

A study confirms that allergic reactions to bitter taste can increase the risk of cancer. 60% cancer risk. Millions of people are unable to taste the bitter chemicals found in foods such as dark chocolate, coffee and broccoli.

Highly experienced people – those who are particularly sensitive to a bitter chemical known as PTC – may be 58% more likely to develop cancer. Researchers believe that the reason is that they taste green vegetables with a bitter taste, which is believed to have cancer resistance properties. But they were wrong, and there are those who do not eat less vegetables than those who can not taste PTC.

The study of 5,500 Britons over 60 years of age continued and revealed that those who could not taste the chemical were less likely to develop cancer. Scientists say that they now want to do more research to determine the exact correlation so that they can determine how taste is related to the disease.

Inability to taste substance PTC – an abbreviation for phenylthiocabamid – is a genetic trait that would affect about one third of Europeans. Most people will test PTC, if they can taste it, in drinks containing caffeine, alcohol or cruciferous vegetables like cabbage, broccoli and broccoli. According to a study conducted by the University of Pennsylvania, women who can not taste PTC are the least likely to have cancer.

While those who are "tasters" – who can taste it but not strongly – are 40% more likely to develop cancer. Women who are very sensitive to taste may be 58% more likely to develop cancer than the other two groups.

"The difference in cancer risk is striking"

The study's lead author, Joshua Lambert, said, "The difference in cancer rates in women with sensitivity high and the less fortunate was incredible. " "Super tasters had a 58% higher risk of cancer and tasters had a 40% higher risk of cancer than women classified as underemployed.

The researchers were surprised to discover why there was no connection between the tasters to eat healthy vegetables according to their taste. The researchers found that these women did not eat much less vegetables than women who could not taste the PTC, but thought that the link could still be related to the overall quality of the diet.

Scientists hypothesized that the result would be because people hated vegetables

"Our hypothesis was that women who are very sensitive to bitter taste may be more likely to have a cancer than uneducated women.Their lives will consume fewer fried vegetables, which have been reported to have cancer prevention activities.When we looked at the data, the risk of cancer was higher among women classified as licentious, but we We have not seen any differences in the consumption of bitter vegetables.

Researchers examined data from a 35,000-person study on women in the UK that was created in 1995 to explore the links between diet and chronic diseases, particularly cancer, and analyzed the amount of food consumed by women on the basis of questionnaires filled in by women. articipants, and compared it with the NHS cancer data.

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