Studies claim that people who are sensitive to bitter foods may have a lower risk of coronavirus infection.
Researchers suggest that people who feel that the flavors of wine, broccoli, celery, grapefruit, Brussels sprouts, etc. are too strong are less likely to be infected with the coronavirus.
These people, known as “super tasters,” have numerous receptors in their mouth and nose that enhance their natural defenses against infection.
A team of doctors in Baton Rouge, Louisiana, found that super tasters were 10 times less likely to test positive for the coronavirus and that no one participated in the study was hospitalized.
“If you can’t taste the bitterness, you need to be more careful,” said one expert, Dr. Alan Hirsch.
Age is the number one factor affecting someone’s risk of coronavirus infection. Middle-aged or older people are much more likely to get sick. The best way to protect yourself from serious illness is Good control of healthy and long-term illness.
The study found that the average age of super tasters was young. This indicates that the decline of receptors over time and their inability to taste bitterness is proportional to age, both of which are associated with an increased risk of coronavirus infection.
Children, on the other hand, often do not like bitter foods and have a near-zero risk of coronavirus infection. The team said more research was needed.
Nose and throat doctors in Baton Rouge, Louisiana, surveyed nearly 2,000 people and found that those who struggled to taste bitterness were four times more likely to be hospitalized in Covid (stock image).
Although not involved in the study, Dr. Hirsch, director of the Chicago Center for Smell and Taste Therapy Research, said: Super taster, be careful otherwise.
The study was conducted by a US nasal specialist (nasal specialist) in 1,935 local doctors’ surgery and hospitals.
They all did a taste test to see if they were “non-taste” who didn’t notice the bitterness. A very sensitive “super taster”. Or just somewhere in the middle, “Taster”.
Half are intermediate and the other half are divided into 50/50 between super tasters and non-super tasters, suggesting that about 1 in 4 is one of them.
Most people don’t know which group they belong to, but paper strip tests like those used in this study are available online.
In addition to the taste test, the people who participated in the study performed a cotton swab and a blood test to confirm that they had not been infected with the new coronavirus in the past and that they were not infected with the new coronavirus at the beginning of the experiment. ..
After the test, researchers followed all of them for three months in July, August, and September 2020 to see if they were infected with the coronavirus.
A total of 266 people tested positive for the virus, 55 of whom were hospitalized.
Only 15 of the 266 were super tasters, 104 were regular tasters, and 147 were non-bitter groups.
Therefore, scientists said that people with weak taste buds were 10 times more likely to be positive. They also accounted for 47 of the 55 inpatients, a supersensitive group. There were no patients in.
Researchers say that the reason human taste may be associated with the risk of the new coronavirus is in the receptors in the mouth and throat.
A receptor named T2R38 tastes bitter and at the same time releases nitric oxide, which can kill the virus.
Nitric oxide also stimulates small hair in the respiratory tract of a person known as cilia, moving mucus and fragments of viruses and bacteria out of the body to prevent infection.
Therefore, people with more receptors are very sensitive to bitter foods and are very good at fighting viruses that enter the respiratory tract, such as the coronavirus.
One of the researchers, Dr. Henry Burham, told the wine searcher on the website: “When these receptors are activated, they do several things, such as increasing the activity of cilia and increasing mucus production.
“They also produce nitric oxide. Nitric oxide has been shown to inhibit the viral peplomer that causes Covid-19.
In this study, “differences in airway taste receptor function may reflect reduced innate immunity and predisposition to certain respiratory and inflammatory diseases, and tongue T2R38 function in the nose of healthy people. It correlates with the symptoms of. “
This study was published in the journal JAMA Network Open published by the American Medical Association.
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June 01, 2021 at 07:04PM
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Coronavirus: Sensitivity to bitter foods may reduce the risk of Covid, studies show - Texasnewstoday.com
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