A new study has found that people who overuse salt may have higher levels of certain proteins in their saliva. This could help explain why some people are more sensitive to the taste of salt than others, and why they may be more likely to add extra salt to their food.

The study, published in the journal _Appetite_, analyzed saliva samples from 120 people. The researchers found that people who had higher levels of two specific proteins, called gustin and BDNF, were more likely to overuse salt.

Gustin is a protein that is involved in taste perception. It helps to bind taste molecules to receptors on the tongue, which then sends signals to the brain. BDNF is a protein that is involved in nerve growth and development. It is thought to play a role in the regulation of appetite and body weight.

The researchers believe that the higher levels of gustin and BDNF in saliva may make people more sensitive to the taste of salt. This could lead them to add more salt to their food in order to make it taste more palatable.

The study also found that people who were overweight or obese were more likely to have higher levels of gustin and BDNF in their saliva. This suggests that there may be a link between these proteins and obesity.

The researchers say that their findings could lead to new ways to help people reduce their salt intake. By understanding the role that saliva proteins play in taste perception, it may be possible to develop strategies to help people reduce their sensitivity to salt. This could help to lower the risk of high blood pressure, heart disease, and stroke.

Here are some tips for reducing your salt intake:

* Read food labels carefully and choose foods that are low in sodium.

* Use herbs, spices, and citrus juice to add flavor to your food instead of salt.

* Limit your intake of processed foods, such as chips, crackers, and frozen dinners.

* Make your own salad dressings and sauces instead of using store-bought ones.

* Experiment with different types of salts, such as sea salt or Himalayan pink salt. These salts have a lower sodium content than regular table salt.