Bitter Taste Sensitivity, Food Cravings, and Risk of Chronic Disease: A Cross-Sectional Study

Super-tasters had the lowest taste sensitivity for bitter compounds and the highest cravings for bitter foods, which suggests that they might be more likely to consume bitter foods. Examining the genetic differences in taste preferences and sensitivities may pave the way for effective and individualized dietary plans and intervention strategies targeting chronic disease prevention, treatment, and management.