However, it has not been demonstrated to be a causal mechanism of the supertaster phenomenon. Still, the T2R38 genotype has been linked to a preference for sweetness in children, avoidance of alcoholic beverages, the increased prevalence of colon cancer (because of inadequate vegetable consumption), and avoidance of cigarette smoking. Prevalence Women Women are more likely to be supertasters, as are those from Asia, South America, and Africa. Female supertasters have a lower body mass index and better cardiovascular health. This can be due to the fact that supertasters do not have a high predilection for sweet or high-fat foods. Identification The tongue's fungiform papillae are revealed with blue food dye. Supertasters were initially identified based on the perceived intensity of propylthiouracil (PROP) compared to a reference salt solution. Supertasters consume more salt in comparison to those with average taste. Because supertasters have a larger sense of taste than medium or non-tasters, this can cause Image scaling artifacts. Subsequently, salt has been replaced with a non-oral gustatory standard. Therefore, if two individuals rate the same gustatory stimulus at a comparable perceptual intensity, but one gives a rating twice as large for the bitterness of a PROP solution, the experimenter can be confident the difference is real and not merely the result of how the person is using the scale. Today, a phenylthiocarbamide (PTC) test strip is used to help determine if someone is a low taster. The general population tastes this as bitter about 75% of the time. Many studies do not include a cross-modal reference and categorize individuals based on the bitterness of a concentrated PROP solution or PROP-impregnated paper. Supertasters tend to have more fungiform papillae and pain receptors than tasters and non-tasters. It is also possible to make a reasonably accurate self-diagnosis at home by carefully examining the tongue and looking for the number of fungiform papillae. Blue food dye can make this easier. Being a supertaster or non-taster is part of normal variation in the human population, as are eye color and hair color, so no treatment is needed to avoid cigarette smoking. Specific food sensitivities Although individual food preference for supertasters cannot be typified, documented examples for either lessened preference or consumption include: Certain alcoholic beverages (gins, tequilas, and hoppy beers) Brassica oleracea cultivars (become very sulfurous, especially if overcooked) Brussels sprouts Cabbage Kale Coffee Chocolate Grapefruit juice Green tea Watercress, mustard greens, horseradish, dandelion greens,