If you’re constantly craving chips and fries over cookies and chocolate, new research suggests you may have a “salt tooth.”
Just like a person with a sweet tooth is drawn to sugar, people with a salt tooth are drawn to sodium – and end up eating way more salt than what’s recommended, according to scientists. You can blame genetics for that, they say.
University of Kentucky scientists say that people’s taste preferences could be tied to their genes. In their previous findings, for example, they found that common variants of a gene called TAS2R38 enhance bitter taste perception. People with that inherited gene tend to avoid broccoli, dark leafy greens and other heart-healthy food with a bitter aftertaste.
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This time around, the researchers wanted to know how this gene variation affects other food choices.
“Genetic factors that influence taste aren’t necessarily obvious to people, but they can impact heart health by influencing the foods they select,” the study’s lead author and PhD student, Jennifer Smith, said.
“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,” Smith said.
Smith looked at the eating habits of more than 400 people – they were about 51 years old on average and had two or more heart disease risk factors. She compared those with the TAS2R38 gene variants to their peers who didn’t have the gene and didn’t find bitter food as off-putting.
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Turns out, those with the gene variant ate nearly twice as much salt than the recommended daily limit.
Right now, North American guidelines call for no more than 2,300 milligrams of sodium per day, with an ideal limit of no more than 1,500 milligrams. Keep in mind, too much salt has been tied to high blood pressure, heart disease and stroke.
If people tasted bitter more intensely, they also ate more sugar, saturated fats and alcohol.
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“There is some research suggesting that individuals who taste bitter more intensely may also taste salt more intensely and enjoy it more, leading to increased sodium intake. Another theory is that they use salt to mask the bitter taste of foods and thus consume more sodium,” Smith said.
She’s hoping her findings will help identify people who may be more susceptible to salty food so they’re more conscious of what they’re eating.
Her full findings were presented this week at the American heart Association’s annual Scientific Sessions.
carmen.chai@globalnews.ca
Follow @Carmen_Chai
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