This week, the American Heart Association brought together top scientists and researchers to Scientific Sessions 2016, an event featuring five days of the best in science and cardiovascular research. A few of these researchers introduced new results from the latest sodium research. Want to learn more? Check out these headlines for the latest sodium science information revealed this week, along with excerpts from the articles.
“A majority of Americans consume too much sodium and not enough potassium, according to a preliminary study presented at the American Heart Association’s Scientific Sessions 2016. U.S. Centers for Disease Control and Prevention (CDC) and National Institutes of Health (NIH) researchers analyzed 24-hour urine excretions—the gold standard measure for sodium intake—from a sample of 827 U.S. adults, aged 20 to 69, participating in the 2014 National Health and Nutrition Examination Survey. This is the first nationally-representative estimate of U.S. sodium intake based on 24-hour urine excretions.”
“People who taste bitterness in food strongly are nearly twice as likely to eat more than the minimum recommended daily limit of sodium, according to preliminary research presented Sunday. The study analyzed data of 407 people in rural Kentucky who have two or more heart disease risk factors and were participating in cardiovascular disease risk-reduction research, including the effects of genes. Researchers examined participants’ dietary habits and associations with a variant of a gene that influences how keenly people perceive bitter taste.”
“Inherited taste differences may explain why some people consume too much salt, research suggests. Previous research had revealed that people carrying a common variant of the gene TAS2R38 tend to avoid heart-healthy foods with bitter properties, such as broccoli and dark leafy greens. The gene enhances bitter taste perception. The new study found that individuals with the same gene variant were 1.9 times more likely to consume higher than recommended levels of sodium than those without it.”
“You've heard of a sweet tooth, but what about a salt tooth? Some people carry a gene that may give them more of a taste for salt, a new study finds.”
Read more of the top news stories released at Scientific Sessions 2016.