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Low-salt foods(1) may be harder for some people to like than others, according to(2) a study by a Penn State College of Agricultural Sciences(3) food scientist(4). The research indicates that genetics(5) influence some of the difference in the levels of salt we like to eat.

Those conclusions are important because recent, well-publicized(6) efforts to reduce the salt content(7) in food have left many people struggling to accept fare(8) that simply does not taste as good to them as it does to others, pointed out John Hayes, assistant professor(9) of food science, who was lead investigator(10) on the study.

Diets high in salt can increase the risk of high blood pressure(11) and stroke(12). That is why public health(13) experts and food companies are working together on ways to help consumers(14) lower salt intake(15) through foods that are enjoyable to eat. This study increases understanding of salt preference(16) and consumption(17).

The research involved 87 carefully screened participants(18) who sampled(19) salty foods such as broth(20), chips(21) and pretzels(22), on multiple occasions, spread out over(23) weeks. Test subjects(24) were 45 men and 42 women, reportedly(25) healthy, ranging in age from(26) 20 to 40 years. The sample was composed of individuals who were not actively modifying(27) their dietary intake(28) and did not smoke cigarettes. They rated the intensity(29) of taste on a commonly(30) used scientific scale(31), ranging from barely detectable(32) to strongest sensation(33) of any kind.

The study, a collaboration(34) between Hayes and Valerie Duffy, professor of allied(35) health science(36) and Bridget S. Sullivan, Master's(37) graduate, University of Connecticut, appeared in today's (June 16) issue of Physiology(38) & Behavior.