SYDNEY, June 12 (Xinhua) -- A gene that makes people especially sensitive to bitter tastes has been linked to a higher risk of bipolar disorder, a mental illness causing severe mood swings and chronic kidney disease, according to Australian researchers.
The University of Queensland (UQ) said in a news release on Thursday that the new research focused on the TAS2R38 gene, which determines how strongly people perceive bitterness in foods like broccoli and Brussels sprouts, said a release from the university.
About 70 percent of people carry at least one copy of this gene, with those inheriting two copies experiencing the most intense bitterness, it said, adding the "supertaster gene" is believed to have evolved to help early humans avoid poisonous plants by detecting bitterness.
Researchers analyzed data from nearly half a million participants in the UK Biobank, a large-scale biomedical database and research resource, examining both dietary preferences and health outcomes.
They found that people with the TAS2R38 gene variant tend to avoid bitter foods such as horseradish, grapefruit, and alcohol, but prefer milder options like cucumber and melon, and, despite using less added salt, actually consume more salt overall, a factor that may impact kidney health, said the study's lead researcher Daniel Hwang from UQ's Institute for Molecular Bioscience.
The study, published in the European Journal of Nutrition, identified a genetic link between the TAS2R38 variant and increased odds of developing bipolar disorder, a condition marked by dramatic shifts between high and low moods.
On a positive note, carriers of the gene were found to have a healthier gut microbiome, with higher levels of Parabacteroides bacteria, which are associated with reduced gut inflammation, Hwang said.
The gene's link to taste and diet is clear, but its connection to mental health needs more study and could inform personalized nutrition plans, he added. Enditem
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