This May Be The Genetic Reason Why You Prefer To Drink Alcohol, Coffee Or Tea


A new study reveals how genetic differences explain whether you perceive alcohol, coffee or tea to taste bitter.

To find out whether or not you’re genetically wired to like the taste of alcohol, you need to ask yourself one question: do you think Brussels sprouts taste bitter?

An author of a new study, linking our genes to how we perceive bitter substances, explains that your answer to the Brussels sprouts question will determine whether or not you naturally – and genetically – find the taste of alcohol to be bitter.

The Australian-led study, published in Scientific Reports today, demonstrates that people who are genetically predisposed to have the bitter taste receptor – propylthiouracil (PROP) – will experience a higher sensitivity to bitterness.

So when they sample Brussels sprouts, dark leafy greens and alcohol, they’ll get an intensely bitter flavour and will probably dislike the initial taste.

The study found that a higher intensity of PROP perception results in lower alcohol consumption.

“From this study, we showed that if you have the PROP receptor, you perceive alcohol to be more bitter and you may end up drinking less alcohol,” paper co-author, Dr Daniel Liang-Dar Hwang, tells SBS.

“It also means you will taste the bitterness in Brussels sprouts. But if you don’t have the PROP taste receptor, you won’t find Brussels sprouts bitter.”


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