Taste for greens grows with routine: study

Like Sam I Am with his green eggs and ham, a study has found the key to liking greens is routine.

A total of 175 British children, aged nine to 11, were surveyed as part of a BBC Learning campaign to determine why some don't like the taste of green vegetables and whether this can change.

The children were asked to record how much they liked the taste of both a raisin and a small piece of leafy kale before being split into two groups, with one group eating kale every day for 15 days and the other eating raisins.

At the end of the study, the children were again asked to rate how much they liked both of the foods.

Those who ate kale every day grew to like the vegetable more than before whereas the raisin-eaters weren't any fonder of kale.

Coventry University's Professor Jacqueline Blissett, who guided the study, says the increase in liking "was small but significant".

"Children who had raisins every day actually liked kale even less when they tried it again at the end of the 15 days," Prof Blissett said.

However, not all of the kale-eating children grew to like the vegetable more, with the 'supertasters' reporting no change.

Researchers say this is due to the number of fungiform papillae - or carriers of taste buds - on their tongue which affect their ability to taste bitterness.

Children deemed 'supertasters' have 11 or more fungiform papillae within a 5mm circle of their tongue compared to 'tasters' (six to 10) and 'non-tasters' (five or fewer).

Half of the UK population are estimated to be 'tasters' and try most foods and dislike few.

One quarter are 'non-tasters' who need seasoning or condiments to prevent food from tasting bland, and the remaining quarter are 'supertasters', considered much more sensitive to bitter foods.

Prof Blissett said although non-tasters seemed to show the greatest benefit from the exposure to kale, supertasters should not give up as it may just take longer than 15 days to like the taste of bitter vegetables.

She suggested they disguise the taste of kale, cabbage and cauliflower with cheese or tomato-based sauces.