rs713598

rs713598 is one of three SNPs that form the main haplotypes behind the ability to perceive as bitter the taste of the compound phenylthiocarbamide (PTC) and similar molecules in foods (like cabbage and raw broccoli) or drinks (like coffee and dark beers). Due to it's minus orientation and nearly 50/50 split of allele frequency it is easily confused. In the orientation shown in dbSNP and used in SNPedia *rs713598(G) is the "non-tasting" allele *rs713598(C) is the "tasting" allele In the GRCh37 orientation currently (2017) reported by 23andMe *rs713598(C) is the "non-tasting" allele *rs713598(G) is the "tasting" allele Tasting is dominant, so heterozygotes are able to taste bitterness. If you are a "taster", you're also likely to carry at least one rs10246939(C) and one rs1726866(C) allele since, along with rs713598(G), these three SNPs form the most common tasting haplotype. If you lack these alleles, you're quite likely (~80%) to be a non-taster of bitterness, meaning that foods that may taste bitter to others taste far less bitter to you. TAS2R38 (phenylthiocarbamide) haplotypes, coronary heart disease traits, and eating behavior in the British Women's Heart and Health Study. Prevalence of common disease-associated variants in Asian Indians. A combinatorial approach to detecting gene-gene and gene-environment interactions in family studies. Bitter taste receptors influence glucose homeostasis. A non-synonymous variant in ADH1B is strongly associated with prenatal alcohol use in a European sample of pregnant women. Sex differences in the effects of inherited bitter thiourea sensitivity on body weight in 4-6-year-old children. Implication of the G145C polymorphism (rs713598) of the TAS2r38 gene on food consumption by Brazilian older women. Bitter Taste Perception

G;G

Normal tasting ability for bitterness. This makes turnip, cabbage, brussels sprouts, broccoli, and other cruciferous vegetables taste more interesting and less horribly bland. Coffee and dark beers also tastes more bitter. You can taste propylthiouracil (PROP), PTC, and related chemicals. On the other hand, you can't taste the unpleasant bitterness of the tropical fruit from the Bignay tree, it will taste sweet to you. You probably eat healthier.

C;G

Normal tasting ability for bitterness. This makes turnip, cabbage, brussels sprouts, broccoli, and other cruciferous vegetables taste more interesting and less horribly bland. Coffee and dark beers also tastes more bitter. You can taste propylthiouracil (PROP), PTC, and related chemicals. On the other hand, you can't taste the unpleasant bitterness of the tropical fruit from the Bignay tree, it will taste sweet to you. You probably eat healthier.

C;C

Depending on your other SNPs, this might cause the inability to taste the bitterness of phenylthiocarbamide (PTC) and similar molecules in foods (like cabbage and raw broccoli) or drinks (like coffee and dark beers). That would make cabbage etc. taste horribly bland and boring. On the other hand, fruit from the tropical bignay tree would taste unpleasantly bitter to you instead of sweet. You might eat less healthily.