TAS2R38 rs4713918: Bitter Taste and Green Vegetables
The rs4713918 single nucleotide polymorphism is located within the human TAS2R38 bitter taste receptor gene region on chromosome 7. Genetic variation in this region is well known for modifying how individuals perceive bitter chemical compounds, including glucosinolates present in cruciferous vegetables such as kale and broccoli. Having specific alleles at this locus correlates with differing sensory thresholds for bitterness and can subtly influence everyday food preferences.
What each genotype means
Typical bitter taste sensitivity
You carry two copies of the C allele at rs4713918, which is in high linkage disequilibrium with the common 'taster' haplotype (often designated PAV) of the TAS2R38 gene. Research associates this genotype with normal sensitivity to bitter glucosinolates found in cruciferous vegetables such as broccoli, Brussels sprouts, and kale, which may moderately reduce your preference for these foods. However, overall vegetable intake is shaped by culinary preparation, age, and learned dietary habits, and evidence linking this specific single nucleotide polymorphism alone directly to adult dietary patterns remains limited.
Carried by approximately 25% to 35% of individuals globally, although frequency varies depending on ancestry and is notably more prevalent in East Asian populations compared to European populations.
Intermediate bitter taste sensitivity
You carry one copy of the C allele and one copy of the T allele at rs4713918. In population studies, heterozygous individuals frequently display intermediate sensitivity to synthetic bitter compounds (such as PTC and PROP) and bitter plant glucosinolates compared to non-tasters and strong tasters. While you may perceive moderate bitterness from certain raw green vegetables, real-world dietary preference is multifaceted, and published evidence linking individual TAS2R38 variants to distinct vegetable intake levels is mixed.
The most common genotype globally, carried by approximately 45% to 50% of individuals across diverse ancestral backgrounds.
Reduced bitter taste sensitivity
You carry two copies of the T allele at rs4713918, which is typically co-inherited with the non-functional 'non-taster' haplotype (often designated AVI) of the TAS2R38 bitter taste receptor. Studies suggest individuals with this profile have a lower perception of bitterness from glucosinolate compounds found in vegetables like broccoli, cabbage, and kale, occasionally correlating with higher acceptance of these foods. This is a benign sensory trait, and current clinical guidelines do not use bitter taste genotypes for health risk assessments or nutritional prescriptions.
Carried by approximately 20% to 25% of individuals globally, being relatively common in European and South Asian ancestries (around 25%–30%) but less common in East Asian populations.
Genomic Context and the TAS2R38 Locus
The single nucleotide polymorphism rs4713918 resides in the genomic cluster encoding bitter taste receptors on the long arm of chromosome 7 (7q34), directly associated with the TAS2R38 locus. TAS2R38 encodes a member of the G protein-coupled receptor (GPCR) family specialized in detecting bitter compounds. Historically, variation across the TAS2R38 gene has been characterized by three canonical coding single nucleotide polymorphisms (rs713598, rs1726866, and rs10246939) that define the classical functional haplotypes known as PAV (taster) and AVI (non-taster). Non-coding and nearby variants such as rs4713918 exist in linkage disequilibrium with these primary coding polymorphisms. In genomic databases such as dbSNP, rs4713918 represents a biallelic single nucleotide variation that tracks closely with inherited taste receptor sensitivity profiles across broader population groups.
The Biological Role of Bitter Taste Receptors
The TAS2R38 protein is primarily expressed on the surface of type II taste receptor cells localized within circumvallate and foliate papillae of the tongue. Its primary biological function is to detect thiourea-containing compounds, such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP). In nature, this sensory mechanism evolved as an essential warning system to protect humans and other mammals from ingesting potentially toxic bitter substances found in wild flora. When bitter ligands bind the TAS2R38 receptor, a downstream intracellular signaling cascade is triggered involving gustducin, phospholipase C beta-2, and transient receptor potential cation channels, culminating in sensory signal transmission to the brain. Beyond the oral cavity, researchers have identified TAS2R38 expression in airway cilia and mucosal tissues, where it is thought to participate in respiratory innate immunity by sensing bacterial signaling molecules.
Research Findings and Food Preference Patterns
In human nutritional genomics, variants at the TAS2R38 locus are linked to individual differences in dietary preferences and bitter perception thresholds. Cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, and kale naturally contain glucosinolates and related isothiocyanates that share chemical moieties recognized by TAS2R38. People carrying alleles in linkage with the functional 'taster' form tend to perceive these foods as noticeably sharp, astringent, or intensely bitter. Consequently, observational studies frequently report reduced voluntary consumption of brassica vegetables, black coffee, and certain bitter alcoholic beverages among genetically sensitive individuals. However, evidence directly isolating rs4713918 independently of the classical tri-SNP coding haplotype is considered limited, as culinary preferences are heavily influenced by cultural habits, food preparation techniques, and learned behaviors.
Global Distribution and Evolutionary Background
Variation across the TAS2R38 bitter receptor locus exhibits high degrees of genetic diversity across continental populations, a hallmark of long-standing balancing selection. The minor allele frequency for rs4713918 hovers around 0.45 across diverse worldwide reference panels in public databases like dbSNP and gnomAD. Unlike deleterious disease-causing variants that natural selection rapidly purges, bitter receptor alleles remain balanced at intermediate frequencies. Evolutionary biologists hypothesize that maintaining both sensitive 'taster' and insensitive 'non-taster' alleles provided distinct advantages to ancestral human hunter-gatherer populations: sensitive individuals avoided toxic botanical alkaloids, whereas non-tasters were more capable of tolerating and extracting vital nutrients from otherwise bitter, non-poisonous leafy plants during periods of dietary scarcity.
Practical Implications for Daily Nutrition
Understanding your genetic variation at rs4713918 provides entertaining and educational context for your personal flavor preferences, but it is not a medical diagnosis or health risk indicator. If you carry alleles associated with higher bitter sensitivity and find raw brassica vegetables unpalatable, targeted culinary adjustments can help maintain a balanced diet. Cooking methods such as roasting, steaming, caramelizing, or pairing bitter greens with healthy fats, citrus, or mild sodium can neutralize perceived bitterness without diminishing nutritional value. Crucially, taste receptor genotype should never be used as a reason to avoid nutrient-rich green vegetables entirely. Instead, use this information as a guide to experiment with seasoning and cooking styles that suit your unique sensory palate.
How common is this variant?
The minor allele frequency for rs4713918 is approximately 0.45 worldwide, with both alleles maintaining balanced, intermediate frequencies across major global populations.
Frequently asked questions
Does having rs4713918 mean I am a supertaster?
Not necessarily. While rs4713918 is situated within the TAS2R38 gene locus, classical bitter taster status is officially defined by a combination of three coding variants (rs713598, rs1726866, and rs10246939) and overall taste bud density. rs4713918 correlates with these variations, but it provides only a partial snapshot of sensory responsiveness.
Can my genotype make broccoli taste bad?
Yes, genetic variation in TAS2R38 changes how taste buds react to glucosinolates, the naturally occurring bitter chemicals found in broccoli, Brussels sprouts, and kale. Individuals who carry alleles linked to high receptor sensitivity often register these compounds as harsh or intensely bitter.
Is rs4713918 associated with any diseases?
The rs4713918 variant is categorized as a benign, non-pathogenic trait polymorphism. While research groups are investigating how TAS2R38 variation influences airway immunity and dietary habits, there are no established medical conditions directly caused by rs4713918.
How can I enjoy vegetables if I have a bitter-sensitive genotype?
Culinary techniques can significantly diminish bitter taste perception. Roasting vegetables to caramelize natural sugars, adding acidic seasonings like lemon juice or balsamic vinegar, and incorporating healthy fats such as olive oil or cheese help mask the bitterness detected by taste receptors.
Sources & further reading
Educational information only, last refreshed 9/13/2026. Not medical advice — these associations describe population statistics, not individual predictions.
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A functional variant in the TAS2R38 gene that, as part of a three-SNP haplotype, determines the ability to taste bitter compounds like PTC.
Val262Ala substitution in TAS2R38 forming the middle polymorphic site of the classic AVI/PAV taste sensitivity haplotype.
One of the three classical missense variants defining the PAV bitter taster haplotype for phenylthiocarbamide and cruciferous vegetables.
Bitter-taste receptor variant underlying sensitivity to PTC and PROP bitterness.
This SNP influences the ability to taste bitter compounds like PTC, affecting dietary preferences.
Synonymous functional marker haplotype tag affecting bitter taste perception of phenylthiocarbamide and cruciferous vegetables.