Raised Sensitivity to Bitter Tastes Connected to Higher Risk of Cancer
Raised sensitivity to bitter tastes might be an indicator of higher risk of cancer in women, according to a new research, conducted by scientists at the College of Agriculture Sciences of Pennsylvania State University in State College (US) in association with a team of researchers from Leeds University (UK).
For the study, the researchers collected data via the UK Women’s Cohort Study, founded in 1995 by scientists at Leeds University. The researchers split women into 3 groups according to their sensitivity to bitterness: “super-tasters”, “tasters,” and “non-tasters.” The analysis of the received data showed that “super-tasters” and “tasters” were at higher risk of cancer than those who couldn’t taste bitterness.
Lead researcher Joshua Lambert explains: “The difference in cancer incidence between the women with the highest bitter-taste sensitivity and those with the lowest was striking. Super-tasters had about a 58 percent higher risk of cancer incidence and the tasters had about a 40 percent higher risk of developing cancer, compared to women who were classified as non-tasters.”
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