A genetic flaw could be the key to stopping people from craving sweet treats – study

Scientists have identified a genetic mutation that could hold the key to stopping people from craving sweet treats.

The findings open the possibility of developing treatments that target the gene to help reduce sugar intake across the population.

According to the study, people who were missing a specific gene called sucrase-isomaltase (SI) ate fewer sugary foods, while those who had a partially functional SI gene liked sucrose-rich foods less.

The researchers found that changes in the ability to digest dietary sucrose (sugar) can influence a person’s intake and preference for sucrose-rich foods.

Dr. Peter Aldiss, now group leader at the University of Nottingham School of Medicine, said: “Excess calories from sugar are a proven cause of obesity and type 2 diabetes.

“In the UK we consume 9-12% of our dietary intake from free sugars such as sucrose, with 79% of the population consuming up to three sugary snacks a day.

“At the same time, genetic defects in sucrose digestion have been linked to irritable bowel syndrome, a common functional disorder affecting up to 10% of the population.

“Now our study suggests that genetic variation in our ability to digest dietary sucrose may influence not only the amount of sucrose we eat, but also the extent to which we like sugary foods.”

The team of experts started by investigating feeding behavior in mice lacking the SI gene.

They found that the animals developed a rapid reduction in sugar intake and preference.

This was confirmed in two large population studies of 6,000 people in Greenland and 134,766 in the British BioBank.

They found that people with a complete inability to digest dietary sucrose in Greenland consumed significantly less sucrose-rich food, while people with a defective, partially functional SI gene in Britain liked sucrose-rich food less.

Dr. Aldiss added: “These findings suggest that genetic variation in our ability to digest dietary sucrose may influence our intake and preference for sucrose-rich foods, while opening up the possibility of targeting SI to selectively regulate sucrose intake at a population level. reduce.

“In the future, understanding how defects in the SI gene reduce dietary sucrose intake and preference will facilitate the development of new therapies to curb sucrose intake across the population to improve digestive and metabolic health. improve.”

The study, led by Dr Aldiss, together with Assistant Professor Mette K Andersen, at the Novo Nordisk Foundation Center for Basic Metabolic Research in Copenhagen and Professor Mauro D’Amato at CIC bioGUNE in Spain and LUM University in Italy, is published in the journal Gastroenterology. .