Genetic Variation Affects Our Preference for Sugary Foods, Study Finds

A new study reveals that genetic differences play a significant role in how we digest certain sugars, which could influence our love for sweet foods and our overall consumption of them throughout life.

Researchers identified a gene responsible for producing the enzyme sucrase-isomaltase (SI), which is crucial in breaking down sucrose (common table sugar) and maltose (a less sweet sugar found in certain grains) into simpler sugars that can be absorbed by the small intestine. Mutations in this gene can lead to difficulty in digesting sucrose and maltose.

The study found that individuals with certain mutations in the SI gene are more likely to suffer from digestive issues like irritable bowel syndrome (IBS), which includes symptoms like abdominal cramps, bloating, fullness, and heartburn. These individuals tend to consume fewer sugary foods compared to people with a fully functional SI gene.

The researchers conducted experiments on mice lacking the SI gene and found that they quickly reduced their intake of sucrose, showing a preference for it. Building on these results, the team expanded their research to 6,000 people in Greenland and approximately 135,000 individuals from the United Kingdom. They confirmed that people with limited or no ability to digest sucrose (due to mutations in the SI gene) generally consumed less sucrose-rich food.

Dr. Peter Aldez, the lead researcher from the University of Nottingham, stated, "These findings suggest that genetic variation in our ability to digest dietary sucrose might influence our preference for or intake of sucrose-rich foods. This opens the door for potential interventions targeting the SI gene to reduce sucrose consumption at the population level."

The team hopes that these insights will help reduce global sugar consumption, as excessive sugar intake can damage cells, cause chronic inflammation, and increase the risk of obesity, heart disease, diabetes, liver conditions, and even cancer. This study underscores the importance of understanding the genetic factors that influence our dietary choices, potentially leading to more personalized and effective strategies for managing sugar intake worldwide.