PHILADELPHIA—Adding a small amount of dip to a serving of vegetables helps bitter-sensitive children eat more vegetables, according to a new study published in the Journal of the American Dietetic Association.
Dislike of the bitterness in some foods may stem from the TAS2R38 gene, which influences how a person perceives bitter tastes. Researchers at the Family Eating Laboratory at Temple University’s Center for Obesity Research and Education studied 152 preschoolers in the Head Start program who were served broccoli at snack time over a 7-week period.
To determine which children in the study had this sensitivity, the researchers offered each child a cup with increasing amounts of a bitter-tasting compound common in green vegetables. After each cup, the child was asked whether the fluid tasted like water, or was “bitter or yucky." About 70% of the children responded in the latter.
They found offering 2.5 ounces of ranch dressing as a dip increased broccoli consumption by 80% among bitter-sensitive children. Low-fat and regular versions were tested, and both were equally effective.
