TAS2R38 rs713599: Bitter Taste and Dietary Habits
The rs713599 single nucleotide polymorphism is a missense variant within the bitter taste receptor gene TAS2R38. Together with two neighboring variants, it determines whether an individual perceives certain bitter chemical compounds found naturally in cruciferous vegetables. This marker forms part of the well-characterized taster and non-taster haplotypes that influence individual dietary preferences and gustatory perception.
What each genotype means
High bitter sensitivity
You carry two copies of the C allele (encoding Proline at position 49), which forms part of the classic PAV bitter-taster haplotype. Research associates this genotype with an increased sensitivity to bitter-tasting glucosinolates found in brassica vegetables like broccoli, kale, and Brussels sprouts. While some studies observe lower dietary intake or preference for bitter vegetables among taster genotypes, actual eating habits vary widely depending on culinary preparation and cultural factors.
Carried by approximately 20% to 30% of individuals across European, African, and Asian ancestries.
Intermediate bitter sensitivity
You carry one taster C allele and one non-taster G allele, resulting in an intermediate taste perception profile. People with this heterozygous genotype generally perceive a moderate bitter taste from thiourea compounds and brassica vegetables compared to homozygous individuals. Some studies suggest intermediate tasters show flexible vegetable acceptance, although bitter perception can still vary based on individual receptor expression and other taste genes.
Carried by approximately 45% to 50% of people globally, representing the most common genotype.
Low bitter sensitivity
You carry two copies of the G allele (encoding Alanine at position 49), which is the cornerstone of the non-taster AVI haplotype. Individuals with this genotype typically have a significantly reduced ability to taste bitter compounds such as PTC, PROP, and naturally occurring glucosinolates in cruciferous vegetables. In nutritional research, people with non-taster genotypes often report greater acceptance and higher consumption of bitter vegetables, though personal food preference is shaped by many non-genetic factors.
Carried by roughly 20% to 30% of individuals worldwide, with similar prevalence in European and Asian populations.
Genetic Identity and Receptor Function
The rs713599 variant is located on chromosome 7 within the single-exon gene TAS2R38, which encodes taste receptor member 38. This protein belongs to the family of seven-transmembrane G-protein-coupled receptors expressed primarily on the surface of circumvallate and foliate papillae taste receptor cells on the human tongue, as well as in respiratory epithelia. The variation represents a missense substitution (often described as C145G, leading to an alanine-to-proline amino acid change at residue 49, p.Ala49Pro). In molecular signaling, this amino acid alteration changes the conformational responsiveness of the receptor when exposed to synthetic ligands such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), as well as naturally occurring glucosinolates and isothiocyanates. This genetic modification is one of the three classic substitutions in TAS2R38 that alter ligand binding and intracellular signal transduction.
The Taster and Non-Taster Haplotypes
In most global populations, rs713599 functions in high linkage disequilibrium with two other coding single nucleotide polymorphisms: rs1726866 (p.Ala262Val) and rs10246939 (p.Val296Ile). Together, these three variants give rise to two primary ancestral haplotypes designated 'PAV' (proline-alanine-valine) and 'AVI' (alanine-valine-isoleucine). Individuals carrying the PAV haplotype produce fully functional bitter receptors capable of detecting low concentrations of thiocyanate-bearing compounds. In contrast, those with the AVI haplotype exhibit blunted or absent receptor activation. Intermediate haplotypes, such as AAV, AAI, or PVI, also occur—most prominently in diverse African populations—conferring a spectrum of intermediate bitter sensitivity. Because rs713599 defines the first amino acid position in these haplotypes, its alleles correlate closely with whether a person behaves as a taster, medium taster, or non-taster.
Dietary and Physiological Research Associations
The primary phenotype robustly associated with TAS2R38 variation is the perceptual threshold for bitterness in brassica vegetables such as broccoli, kale, cabbage, and Brussels sprouts. Individuals who carry taster alleles often report these vegetables to be noticeably bitter or unpalatable, occasionally leading to reduced voluntary consumption unless bitterness is masked. Emerging epidemiological research has also explored secondary associations, such as subtle differences in alcohol intake, tobacco use, mucosal immunity in the upper respiratory tract, and postprandial glucose regulation. However, the evidence for clinical health outcomes—including metabolic differences or chronic sinus conditions—remains limited and variable compared to the direct sensory phenotype. Bitterness perception acts only as an initial sensory filter, with actual dietary habits influenced heavily by culture, preparation methods, and personal habits.
Practical Significance and Lifestyle Context
Learning your rs713599 genotype offers insight into sensory physiology and culinary preferences rather than medical risk. This variant does not cause disease, nor does it serve as a diagnostic marker. If you possess genotypes linked to heightened bitter perception, culinary techniques such as roasting, caramelizing, or pairing vegetables with healthy fats, acid, or seasonings can mitigate bitter sensations without sacrificing the nutritional benefits of brassica vegetables. Furthermore, while experimental studies investigate TAS2R38 expression in airway and gut tissues, genotypes should not guide medical therapy, dietary supplement regimens, or medication choices. Any health concerns or nutritional plans should always be reviewed directly with a primary healthcare professional or a registered dietitian.
How common is this variant?
The rs713599 variant exhibits balanced diversity across continental human populations, with a global minor allele frequency near 0.45, maintained by ancient balancing selection across diverse geographic ancestries.
Frequently asked questions
Does my rs713599 genotype mean I will naturally dislike vegetables?
Not necessarily. While carrying the taster allele increases your sensitivity to bitter chemicals in vegetables like broccoli or kale, food preferences are shaped by culture, exposure, and cooking methods. Many individuals with taster genotypes enjoy brassica vegetables when they are prepared to mellow out bitter notes.
Can rs713599 predict respiratory infections or sinus disease?
Although some scientific studies note that TAS2R38 receptors expressed in nasal tissues play a role in innate mucosal defense, the clinical evidence is limited and inconsistent. Your genotype cannot diagnose, predict, or rule out sinusitis or respiratory infections.
Is the taster or non-taster status considered healthier?
Neither status is inherently healthier. Both taster (PAV) and non-taster (AVI) forms have been maintained in human populations for hundreds of thousands of years, likely because diverse sensory detection provided different survival advantages across varied dietary environments.
How does rs713599 interact with other TAS2R38 variants?
rs713599 is typically evaluated alongside rs1726866 and rs10246939. These three single nucleotide polymorphisms together constitute the canonical PAV (taster) and AVI (non-taster) haplotypes that dictate overall bitter receptor function.
Sources & further reading
Educational information only, last refreshed 9/12/2026. 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.
Key missense polymorphism contributing to phenylthiocarbamide (PTC) and propylthiouracil (PROP) bitter taste taster status.
Functional marker affecting bitter taste perception of phenylthiocarbamide (PTC).
A key SNP in the TAS2R38 gene (part of the PAV/AVI haplotype) determining sensitivity to bitter compounds like PTC and PROP.