Struggling to cut salt out of your diet? Well, blame your genes then, says a new study. Scientists suggest that some people are genetically predisposed to have a harder time cutting salt out of their diets.
The researchers expected that supertasters would also taste salt more intensely, and that in turn, they would need less of it to get the same salty satisfaction as someone with a more average palate. But when Hayes and colleagues asked 87 healthy men and women to keep detailed food diaries for five days, they were surprised to find that supertasters consumed the most sodium throughout the week. In follow-up taste tests, the researchers found that supertasters were more likely to notice the difference between varying sodium levels in a range of foods including soy sauce, potato chips and chicken broth. They were also generally more turned off by low-sodium products, like cheese and pretzels. The study has been reported in the journal Physiology & Behavior . ANI
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