Your choice could be a result of your genes, and how they affect your experience of bitter flavours.
Mmmmm tastes bitter…
Tea and coffee generally taste bitter because they contain bitter-tasting substances such as caffeine. Quinine is another substance that contributes to the bitterness of coffee, and is also found in tonic water.
A recent study by my colleagues and I revealed bitter taste receptor genes that are responsible for the perception of caffeine, quinine and a man-made bitter substance propylthiouracil (PROP). This latter molecule has the same bitterness as Brussels sprouts (for those of us who can taste it).
We knew from previous research that inherited factors play a role in the amount of coffee and tea a person drinks a day, and that the ability to digest caffeine plays an important role in the people’s consumption of caffeinated beverages.
But we didn’t know whether genes for bitter taste perception were involved in determining consumption of bitter-tasting beverages. Previous studies with small sample sizes reported no or inconsistent relationships.
In this new study, we examined the consumption of coffee and tea in a large Biobank cohort of more than 400,000 men and women aged 37 to 73 in the UK for whom we also had data about their bitter receptor genes.
We employed a method commonly used in epidemiology called “Mendelian randomisation” to compare coffee and tea intake between people who did or did not carry particular bitter taste receptor genes.
Compared to an average person, we showed that people who carried the bitter taste receptor for caffeine were more likely to be heavy coffee drinkers, meaning they drank more than four cups of coffee a day. Every extra copy of the bitter taste receptor gene lead to a 20% higher chance of being a heavy coffee drinker. These “super-tasters” of caffeine also drank less tea.