Genetics may determine taste for salty foods

JUNE 16, 2010

A new study finds your genes prime you to like a little or a lot of salt.

Some people called "supertasters" describe bitter compounds as being extremely bitter while "non-tasters" find these same bitter compounds to be tasteless or only weakly bitter.

Scientists also found that "supertasters" consume more salt than do "non-tasters."

Scientists reporting in the journal Physiology and Behavior say their research is important because the food industry is attempting to reduce salt content in certain foods because of health concerns.

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