New Delhi: An international research team, led by scientists from the University of Nottingham, has discovered a genetic mutation that may reduce people's craving for sugary foods. The study, which involved researchers from the UK, Denmark, Greenland, Italy, and Spain, pinpointed a mutation in the sucrase-isomaltase (SI) gene that appears to make some individuals naturally less inclined to enjoy sugary foods.
Published in the journal Gastroenterology, the study's findings suggest that variations in the SI gene, which plays a role in digesting sucrose (table sugar), may influence not only people’s sugar intake but also their taste preferences. Excessive sugar consumption is a known contributor to obesity and type 2 diabetes, so these insights could potentially help develop targeted approaches to curb sugar cravings in individuals more susceptible to sugar-related health issues.
The study initially tested this genetic link in mice, examining dietary behavior among those without the SI gene. The results showed that these mice reduced their sucrose intake and developed an aversion to sugary foods. Building on this, the team conducted a large-scale human study with over 6,000 participants from Greenland and 134,766 from the UK. The data revealed that Greenlandic participants with a complete inability to digest dietary sucrose consumed significantly less sugar-rich food compared to others. In the UK, individuals with a partially functional SI gene reported a reduced preference for sweet foods.
Beyond sugar cravings, the SI gene mutation is associated with irritable bowel syndrome (IBS), a common gastrointestinal condition. This connection suggests that the gene affects not only taste but also digestive processing. By targeting the SI gene, researchers hope to help individuals who struggle with IBS or other digestive challenges related to sugar intake.
These findings mark a significant advance in understanding the genetic influences on dietary choices and preferences. With further research, scientists hope to explore therapeutic approaches that leverage this gene to reduce sugar consumption selectively, which could have substantial implications for public health strategies addressing obesity and metabolic diseases.
The study underscores the complex role of genetics in diet and metabolism, highlighting how genetic variations may affect taste preferences and digestive health. Researchers believe this discovery could lead to future therapies that aid in managing sugar consumption through a genetic approach, potentially benefiting those with high sugar intakes or at risk of diet-related health issues.