IN A SENSE

Good Health Choices - - Be Informed -

A team of re­searchers from the UK and the US an­a­lysed data from 5500 Bri­tish women over 20 years, look­ing at how their abil­ity to taste phenylth­io­car­bamide (PTC) – a chem­i­cal that presents as ei­ther com­pletely taste­less or ex­tremely bit­ter – could in­flu­ence can­cer risk. They found those women who had the high­est bit­ter-taste sen­si­tiv­ity (classed as ‘su­per­tasters’) had a 58 per cent higher risk of de­vel­op­ing can­cer, com­pared to women who couldn’t taste PTC at all.

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