Genetic flaw may be key to curbing sugar consumption: study

If sugar is always your jam, your DNA may be to blame.

An international team of researchers says a genetic variation in our ability to digest certain sugars may affect how much we like sweet foods and how much we eat.

Scientists are pointing to the sucrase-isomaltase (SI) gene, which plays a key role in breaking down sucrose (also known as table sugar) and maltose (a less sweet compound found in some grains) into sugars easy to absorb from. the small intestine.

Mutations in the GI gene can make it difficult to digest sucrose and maltose. People with irritable bowel syndrome tend to have more defective SI gene variants than healthy people.

About 10% to 15% of American adults suffer from IBS, which is characterized by cramping, bloating, stomach fullness, or a burning sensation, often accompanied by diarrhea or constipation.

For the new research, the study authors explored the dietary habits of mice lacking the SI gene.

Parasites rapidly reduced sucrose consumption and preference for it.

The researchers then tested their theory on 6,000 people in Greenland and around 135,000 UK residents.

They found that those in Greenland who could not digest sucrose at all consumed significantly less sucrose-rich foods, while UK residents with a partially functional SI gene preferred less sucrose-rich foods.

The results were published Tuesday in the journal Gastroenterology.

“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 reduce sucrose intake at the population level.” ,” said study leader Peter. Aldiss of the University of Nottingham in the UK.

Aldiss hopes his team’s work on the SI gene will curb sucrose consumption worldwide.

Large amounts of sugar can damage cells, causing chronic inflammation, which can lead to obesity, heart disease, diabetes, liver disease and cancer.

“Diabetes and obesity are greatly influenced by excessive intake of sugar-laden foods such as soda, juice, processed and fast foods,” Dr. Rifka C. Schulman-Rosenbaum, director of diabetes at Long Island Hospital. .

“Understanding the mechanisms to potentially reduce sugar cravings and intake is an exciting area of ​​innovation and may have beneficial implications in the future for reducing the burden of disease,” added Schulman-Rosenbaum, who was not involved in new research.

The American Heart Association recommends no more than 9 teaspoons (36 grams or 150 calories) of added sugar per day for men and no more than 6 teaspoons (25 grams or 100 calories) per day for women.

A recent survey found that Americans eat and drink an average of 99 grams of sugar per day for a total of 80 pounds per year.