Not having breakfast could raise your risk of heart disease by 87 percent, according to     1     scientific study.

Researchers analysed 18 years of data on 6, 550 people over forty who had no history of heart disease. Respondents( 被 调 查 者 ) were given regular surveys,     2     included the question: How often do you eat breakfast? Most (59 percent) ate breakfast every day, but 5.1 percent never did. 10. 9 percent rarely did, and 25 percent would skip a few     3     (day).

The team found a clear link     4     breakfast habits and the risk of heart disease. Those who didn’t eat in the morning     5     (be) up to 87 percent more likely to develop heart disease.

”Breakfast     6     (believe)to be an important meal of the day, but there has been an increase of going without breakfast over the past 50 years, with as many     7     23. 8 percent of young people skipping breakfast every day, “ the authors write.

The team pointed out a few bad effects of not having breakfast. First, those who don’t eat breakfast may end up     8     (snack)unhealthily. Second, going without breakfast may lead to high blood     9     (press). The findings     10     (publish)on the American College of Cardiology, came days after a similar study showing people who skip breakfast are less likely to survive a heart attack.

If you always hate certain vegetables, you may be more than a picky eater. Instead, you might be a "super-taster", a person     1     bitter genes(苦味基因). Those people who have the "bitter genes" are 2.6 times more likely to eat     2     (few)vegetables than others, according to a new study     3     (present)at the annual meeting of the American Heart Association.

"We don't get the taste of food equally," said Professor Duffy an expert in the study of food taste. "it could explain some of the differences in our food     4    (prefer)."

About half of us can taste bitter and sweet, so we are not especially sensitive to bitter food. Another 25% are called "non-tasters", to     5     bitter food might actually be a bit sweeter. The rest of us are     6     (extreme)sensitive to the bitterness that some     7     (plant)develop to keep animals from eating them.

Food scientists are trying to develop ways     8     (reduce)the bitterness in vegetables, in     9     hope that we can keep super-tasters from rejecting vegetables. In fact, some vegetables we grow today     10    (be)much sweeter than before. We might also try to use various cooking methods, either by adding some fat, sweetness, strong flavors like garlic or roasting them, to improve the taste of the vegetables.