Genes make you crave salt

IF YOU find yourself reaching for the salt every time a meal is served, your genes may be playing a major part in putting your health at risk.

US scientists have found that while some people have a sweet tooth, others are genetically predisposed to crave salty food, a known risk factor for high blood pressure which contributes to heart attacks and strokes.

Researchers at the University of Kentucky found that people with a variant of a gene called TAS2R38 taste bitter ingredients very strongly, so use salt to mask it while also avoiding healthy foods with bitter properties, such as broccoli, brussels sprouts and dark leafy greens.

Those who carry with this genetic variant were found to be nearly twice as likely to eat more than 5.75g of salt a day. Guidelines suggest no more than 6g – one teaspoonful.

Lead researcher Jennifer Smith, presenting her findings at the American Heart Association’s Scientific Sessions meeting in New Orleans, said: “Genetic factors that influence taste aren’t necessarily obvious, but can impact heart health by influencing the foods they select.

“Individuals who taste bitter more intensely may also taste salt more intensely and enjoy it more, leading to increased sodium intake. Another theory is they use salt to mask the bitter taste of foods and thus consume more sodium.

“By identifying which gene variant a person has, we may be able to help them make better food choices through education that is personally tailored to them.” – Daily Mail