Evidence suggests that supertasters are more sensitive to bitter tastes and fattiness in food, and often show lower acceptance of foods that are high in these taste qualities. Supertasters tend to dislike strong, bitter foods like raw broccoli, grapefruit juice, coffee and dark chocolate.
This may put supertasters at risk for certain cancers that bitter compounds can protect against. A pilot study on colon cancer conducted at the Wayne State University School of Medicine showed that the number of cancerous polyps a patient had was directly related to tasting ability.
Supertasters tend to find highly fatty and sugary foods less palatable than non-tasters. As a result, supertasters tend to weigh less. Research indicates that supertasters have a lower risk of cardiovascular disease because of their lower fat intake.
