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Those who naturally experience a higher intensity of bitter tastes are significantly less likely to test positive for COVID-19, according to a US study. Researchers followed 1,935 staff and patients at a US hospital from July to the end of September in 2020, dividing them into 'supertasters' (those with strong bitter taste receptors), 'tasters' and 'nontasters' (those who experience low intensity or no bitter tastes). Of the 266 people who tested positive for COVID-19 during the study, 15 were 'supertasters'. 147 'nontasters' tested positive, and 47 of the 55 participants hospitalised with the virus were 'nontasters.'
From:
This study evaluates the association between bitter taste receptor types (supertasters who experience greater intensity of bitter tastes; tasters; and nontasters who experience low intensity of bitter tastes or no bitter tastes) and outcomes after infection with SARS-CoV-2.
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