Asupertaster is a person who has a much greater sense of taste thatexceeds the average. They are far more sensitive to particularflavors than an average human.
Supertastersgenerally seem to enjoy consuming carrots, low-fat milk, saltysnacks, soy sauce, sweet cocktails and apples. However, theirindividual food preference has not yet been typified. On the otherhand, most of these supertasters acknowledge that foods like cabbage,spinach, broccoli, coffee and grapefruit taste much bitter than whatnon-tasters or common tasters experience.To non-tasters, mostfoods appear unexciting or bland due to the very few taste buds thatthey have. This situation is as a result of extra fungiformpapillae, which are mushroom-shaped extensions on the tongue thatcontain the taste buds. This consequently makes a super taster toexperience heightened levels of displeasure or joy when they eatcertain flavors.
CHEMISTRYAND GENETICS OF TASTE RECEPTORS
Tastereceptors carry out their functions as part of the interfaces betweenexternal and internal milieus. They are of three types namely sweettaste receptors (taste receptor type 1), taste receptors forbitterness (taste receptor type 2) and salty taste receptors(epithelial sodium channel). However, the taste receptors forindependent salt taste and sour taste are not entirely understood.These five chief taste qualities of the tongue are in addition tonon-canonical tastes which include fat, complex carbohydrates, andwater. There exist certain variations in the genes for tastereceptors between individuals and species resulting in differenttaste behaviors. These differences depend on evolution, adaptationand feeding ecologies of the given individuals.
EFFECTON INDIVIDUAL’S HEALTH AND HEALTH RISKS
Theanatomy and physiology of supertasters and tasting behaviors ofindividuals can affect the types of foods they choose to eat andthose they choose to ignore. This consequently affects the type andlevel of vital elements and chemicals that they will ingest, henceinfluencing their overall body health either negatively orpositively.
Cena,H., & Oggioni, C. (2016). Tasters, Supertasters, Genes andEnvironment: How Dietary Choices Influence Our Health. In HumanNutrition from the Gastroenterologist’s Perspective(pp. 123-138). Springer International Publishing.