23andMe Bitter Taste Report Explained

The 23andMe Bitter Taste Report is a fascinating tool that offers insights into how genetics can affect our perception of taste, specifically, our ability to taste certain bitter compounds. Here, we delve into the science behind the report, its implications, and how it can provide a unique window into our genetic makeup.

What is the 23andMe Bitter Taste Report?

The Bitter Taste Report by 23andMe examines your DNA to predict your ability to taste certain bitter compounds. The report focuses on three bitter compounds: PROP (propylthiouracil), PTC (phenylthiocarbamide), and quinine.

The Science Behind the Report

The ability to taste bitterness is believed to have evolved as a protective mechanism, as many toxic plants and substances taste bitter. The ability to taste these specific bitter compounds is largely influenced by variants in the TAS2R38 gene.

TAS2R38 Gene and Bitter Taste

The TAS2R38 gene is responsible for the ability to taste PTC and PROP, two bitter compounds. The gene encodes a protein that is a part of taste receptor cells in the tongue. Depending on the version of TAS2R38 a person has, they might be able to taste these bitter compounds (a taster), or they might not (a non-taster).

SNP Table

Gene	SNP	Risk Allele	Function
TAS2R38	rs713598	G	The G allele of this SNP is associated with the ability to taste PTC and PROP, two bitter compounds.
TAS2R38	rs1726866	T	The T allele is linked with increased sensitivity to bitter tastes, particularly to PTC and PROP.
TAS2R38	rs10246939	T	The T allele is associated with the ability to taste certain bitter compounds.

Please note that this table is a simplified representation of the associations between these genetic variants and bitter taste sensitivity. The actual perception of bitterness can be influenced by other genetic and non-genetic factors, and it is always recommended to consult a healthcare provider for personalized advice.

23andMe Bitter Taste Report Results Interpretation

The 23andMe Bitter Taste Report predicts your ability to taste the bitterness in three specific compounds: PROP (propylthiouracil), PTC (phenylthiocarbamide), and quinine. This prediction is based on your genetic data, specifically variants in the TAS2R38 gene.

Upon receiving the report, you will find one of the following predictions for each of the three compounds:

• Likely can taste: This result means that, based on your genetic data, you are likely to be able to taste the bitterness in the given compound. For example, if you are predicted to be a “taster” of PROP, it indicates that you likely possess the ability to taste the bitterness of PROP.
• Likely cannot taste: This result indicates that, according to your genetic data, you are likely unable to taste the bitterness in the specified compound. If this is your result for PTC, it suggests you might not be able to detect the bitter taste of PTC.
• Variant detected, but no conclusion: Sometimes, the genetic data may not clearly predict whether you’re likely to taste or not taste the bitterness. In such cases, the report will provide this result.

Remember, these results are predictions based on your genetics. They do not guarantee that you can or cannot taste these compounds, as the perception of taste is influenced by a variety of factors, including your diet, age, health, and other environmental factors. For instance, regular exposure to bitter foods may enhance your sensitivity to bitter tastes, regardless of your genetic predisposition.

It’s also important to note that the ability to taste these compounds does not necessarily reflect your overall sensitivity to all bitter tastes, as there are many other bitter compounds found in foods and drinks. In addition, the 23andMe Bitter Taste Report is intended for informational purposes and does not diagnose any health conditions.

In conclusion, the Bitter Taste Report provides a fascinating insight into the genetic factors that contribute to our sense of taste. Understanding your results can be a step towards understanding why you may have certain food preferences or aversions.

How Accurate is the Report?

While the Bitter Taste Report provides a prediction based on your genetics, it’s not 100% accurate. Environmental factors, such as diet and smoking, can also influence taste perception. In addition, the perception of bitterness can be subjective and can change over time.

In conclusion, the 23andMe Bitter Taste Report is a unique tool that allows you to explore the genetics of taste perception. Whether you find certain foods more or less appealing could be partly written in your DNA!

References

1. Kim UK, Jorgenson E, Coon H, Leppert M, Risch N, Drayna D. Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide. Science. 2003 Feb 21;299(5610):1221-5. doi: 10.1126/science.1080190.
2. Hayes JE, Wallace MR, Knopik VS, Herbstman DM, Bartoshuk LM, Duffy VB. Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults. Chem Senses. 2011 Feb;36(3):311-9. doi: 10.1093/chemse/bjq132.
3. Reed DR, Tanaka T, McDaniel AH. Diverse tastes: Genetics of sweet and bitter perception. Physiol Behav. 2006 Jul 30;88(3):215-26. doi: 10.1016/j.physbeh.2006.05.033.