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Genetic Factors Influencing Sugar Intake and Preferences Unveiled
Recent research has uncovered significant genetic insights into how dietary choices are influenced, particularly regarding sugar intake. This breakthrough opens avenues for potentially targeting the enzyme sucrase-isomaltase (SI) to help reduce sucrose consumption on a broader scale.
The study is spearheaded by Dr. Peter Aldiss, who currently leads a research group in the School of Medicine at the University of Nottingham. Collaborating with him are Assistant Professor Mette K Andersen from the Novo Nordisk Foundation Centre for Basic Metabolic Research in Copenhagen and Professor Mauro D’Amato from CIC bioGUNE in Spain and LUM University in Italy. Their efforts are bolstered by an international team from Copenhagen, Greenland, Italy, and Spain as part of the ‘Sucrase-isomaltase working group.’
Dr. Aldiss highlights, “The excessive intake of sugar is a well-recognized factor contributing to obesity and type 2 diabetes. In the UK alone, free sugars such as sucrose comprise approximately 9-12% of our diet, with a staggering 79% of the population indulging in multiple sugary snacks daily. Additionally, genetic defects related to sucrose digestion have been linked to irritable bowel syndrome, affecting nearly 10% of individuals.”
He continues, “Our research indicates that genetic differences in sucrose digestion may not only dictate how much sugar we consume but also influence our affinity for sweet foods.”
The research team commenced their investigations by examining dietary patterns in mice genetically modified to lack the SI gene. The results showed a marked and rapid decline in both the intake and preference for sucrose in these mice. These findings were validated through two extensive population studies involving 6,000 participants from Greenland and over 134,000 individuals in the UK BioBank.
Adopting a nutrigenetics framework, the researchers explored how variations in the SI gene affect sucrose consumption and preference in humans. Remarkably, those in Greenland who could not digest dietary sucrose consumed far fewer sucrose-laden foods. Conversely, individuals in the UK with a partially functional SI gene demonstrated a lower preference for sugary foods.
“These observations suggest that genetic variations in sucrose digestion can significantly influence dietary habits and preferences for sugary products. This insight paves the way for targeting the SI enzyme as a potential strategy to help lower sucrose intake across populations,” Dr. Aldiss states.
Looking ahead, he emphasizes that a deeper understanding of how SI gene defects reduce sucrose consumption and preference may catalyze the development of innovative therapeutic approaches aimed at mitigating excessive sugar intake, ultimately promoting better digestive and metabolic health for the wider population.
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