How bitter taste influences nutrition and health in primary care

Abstract

Sensitivity to bitter tastes has a genetic basis which is partly mediated by the TAS2R3 gene. Existing research on how this gene influences dietary habits and successful strategies for encouraging the incorporation of additional fruits and vegetables into individuals' diets is discussed. We propose that knowledge of a patient's status TAS2R3 genotype could help physicians develop personalized nutritional strategies using exposure and associative conditioning techniques to encourage optimal nutrition.

Keywords

• bitter taste
• chronic diseases prevention
• good nutrition