Some of us are born with taste for salt

IF YOU find yourself reaching for the salt cellar at every meal, 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 programmed to crave salty food – a known risk factor for high blood pressure which in turn 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 avoiding healthy foods with bitter properties, such as broccoli, sprouts and dark leafy greens.

Those who carry this genetic variant were nearly twice as likely to eat more than 5.75g of salt a day. NHS guidelines suggest no more than 6g of salt a day – around one teaspoon.