The taster phenotype detects glycosinolates, which are antithyroid compounds that, when eaten in large quantities, can interfere with the thyroid's ability to use iodine to produce important thyroid hormones and can result in an enlarged thyroid. The taster phenotype has been associated with reduced risk of thyroid enlargement. Under what conditions might the nontaster phenotype be slightly harmful?
A)when iodine is readily available and incorporated into the diet
B)when glycosinolates are rarely ingested in large quantities
C)when iodine is scarce and dietary iodine is deficient
D)when thyroid enlargement is treatable

Question

Quizplus · Accepted Answer

The nontaster phenotype does not detect glycosinolates and, therefore, may not perceive bitter-tasting foods that contain high levels of these antithyroid compounds. In situations where iodine is scarce and dietary iodine is deficient, the consumption of foods containing high levels of glycosinolates by nontasters can interfere with the thyroid's ability to use iodine and cause an enlarged thyroid, leading to hypothyroidism. Thus, the nontaster phenotype could be slightly harmful under conditions of iodine deficiency.

The Taster Phenotype Detects Glycosinolates, Which Are Antithyroid Compounds That