Researchers examined how genetics can cause some people to be less sensitive to the taste of salt than others, causing them to prefer salty food. Identifying genetic markers can indicate those at risk of developing the adverse consequences of excessive salt intake, such as high blood pressure. High blood pressure puts an enormous strain on blood vessels and weakens the body’s organs like heart and kidneys.

Small amount of salt is essential to health, excess intake causes the kidneys to retain water in the blood vessels. An increased amount of blood in the vessels puts pressure on the walls of the arteries. From the way that we taste salt to the way kidneys process sodium, there are differences in sodium sensitivity between individuals because of difference in genetics.

The Heart and Stroke Foundation estimates that one in three people are sodium-sensitive. One important underlying reason for sodium sensitivity is in the way we taste salt. Genetics may lead some individuals to require more salt on their tongues to taste it; this is called low oral sensitivity. Genetic differences in kidney function lead to higher sodium retention and therefore higher water retention in the blood vessels.

Whether sodium sensitivity affects the amount of salt needed for tasting or how the kidney handles sodium, these circumstances present special risks for certain individuals to develop high blood pressure. Understanding the genetics behind these individual risks, and being able to inform individuals of their sodium sensitivity may prevent hypertension. Eating a poor, calorie-dense processed foods can also increase the risk of hypertension, reducing salt intake is the most important preventive approach.
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