Women Women are more likely to be<unk> s, as are those from Asia, South America, and Africa. Female<unk> s have a lower body mass index and predominant cardiovascular health. This can be due to the fact that<unk> s do not have a high predilection for sweet or high-fat foods. Identification<unk> s were initially identified on the basis of the perceived intensity of propylthiouracil (PROP) compared to a reference salt solution.<unk> s consume more salt in comparison to those with average taste. Because<unk> s have a larger sense of taste than medium or non-tasters, this can cause 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, there is a phenylthiocarbamide (PTC) test strip that 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 simply categorize individuals on the basis of the bitterness of a concentrated PROP solution or PROP impregnated paper.<unk> s 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 careful examination of the tongue and looking for the number of fungiform papillae. Blue food dye can make this easier. Being a<unk>  or non-taster is part of normal variation in the human population, as are eye color and hair color, so no treatment is needed.
Supertaster
Little League elbow
Bibic
Abductor wedge
Favus
Pectus
Pulled hamstring
Azasteroid