For as long as I can remember, I have been attracted to salty foods. In fact as soon as I decided to write this blog post about how genetics can influence whether a person is drawn to salty foods, I was hit by a strong desire to run to the kitchen and make a bowl of popcorn, which I am now happily munching. For years, I have attributed my love of salt to the fact that growing up, there was never a salt shaker on the table at my house because my dad has high blood pressure. I just thought that since it was a “forbidden fruit” for so long, I would eat it at every chance I had.
It turns out that there may be more to it then that. Genetics appears to play a role in whether or not a person is attracted to salty foods. It is thought that approximately one in four Caucasians has what is called the “supertaster” gene. The gene does exactly what its name implies – supertasters taste their food vividly, and experience even the most subtle nuances in flavor. Spices are spicier, soda is more tingly, sugar is sweeter, and so on. Supertasters are also repulsed by bitterness and salt can help to reduce bitterness.
While I do not know for certain whether I have the supertaster gene, I can certainly identify with the characteristics of supertasters and would not be surprised if I do eventually find that I have that gene. Supercharged taste buds sure are fun, but there may be a negative side to being a supertaster too. Supertasters have a harder time cutting back their sodium intake if they need to do so for their health. Fortunately, though, even a supertaster can cut back on excess salt by eating less processed foods and switching to reduced-sodium instead of no-sodium variations of soups and other common sodium-laden foods. This is good to know because high blood pressure is also genetic, and I do not want my love of salt to harm my health.