Rs1726866

rs1726866 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).

The rs1726866(C) allele is the "tasting" allele, and it is dominant to the "non-tasting" allele rs1726866(T), so having one copy is enough to have the bitter tasting ability. If you are a "taster", you're also likely to carry at least one rs713598(G) and one rs10246939(C) allele since, along with rs1726866(C), 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.[PMID 12595690]

[PMID 19782709] (G;G) women showed a lower tendency to overeat. (A;A) women showed a greater tendency to overeat.