Longitudinal study on the association between salty food preference and obesity prevalence

This study elucidated the genetic factors affecting salty taste preference and their association with lifestyle behaviours and obesity risk. By employing a genome-wide association study (GWAS) with participants from the American Nurses’ Health Study (NHS1) and Health Professionals Follow-up Study (HPFS), we analysed 29,377 individuals to uncover genetic factors influencing salty taste preferences. Using PLINK and METAL for genetic analysis and Cox proportional hazards modelling for risk assessment, we identified nine single-nucleotide polymorphisms (SNPs) significantly associated with salty taste preference, particularly rs74562526 (GT). Polygenic risk scores (PRSs) for salty taste preference were positively correlated with smoking tendency, total caloric intake, and increased alcohol, coffee, ice cream, and cake consumption, aligning with a stronger affinity for salty tastes. Hazard ratios (HRs) demonstrated a significant positive relationship between rs74562526 and obesity risk, highlighting the impact of genetic factors on salty taste preference and its potential role in lifestyle choices and obesity.