New research reveals that individuals with a genetic anomaly that affects their ability to process sucrose tend to consume less cake, sweets, and chocolate. This discovery might provide a pathway to assist the broader population in reducing sugar consumption. The international study indicates that variations in the sucrase-isomaltase (SI) gene are linked to how much sucrose people eat and how much they enjoy sucrose-laden foods. Investigations showed that mice without the SI gene exhibited lower consumption and a diminished liking for sucrose, which occurred quickly and was tied to alterations in appetite hormone regulation. Findings from large population studies confirmed that people with sucrose digestion issues eat fewer cakes, pastries, candies, and chocolates and show less enthusiasm for these foods as their sucrose levels rise.
This research offers new genetic perspectives on dietary choices and suggests the potential to target the SI gene to help lower sucrose consumption across communities.
The research was spearheaded by Dr. Peter Aldiss, a group leader at the University of Nottingham’s School of Medicine, along with Assistant Professor Mette K Andersen at 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. It also included contributors from various locations, including Copenhagen, Greenland, Italy, and Spain, as part of the ‘Sucrase-isomaltase working group.’
Dr. Aldiss stated: “Excessive calorie consumption from sugar is a known factor in obesity and type 2 diabetes. In the UK, free sugars—like sucrose—make up 9-12% of our dietary intake, with around 79% of the population having up to three sugary snacks each day. Moreover, genetic issues with sucrose digestion are linked to irritable bowel syndrome, which affects approximately 10% of the population.
“Our research indicates that genetic differences in sucrose digestion might influence not only how much sucrose we consume but also how much we savor sweets.”
The research team initially explored the eating habits of mice without the SI gene. They observed a quick decline in both sucrose intake and preference among these mice, a finding that was echoed in two extensive population studies involving 6,000 participants in Greenland and 134,766 in the UK BioBank.
The researchers employed a nutrigenetics approach to analyze how genetic differences in the SI gene affect sucrose consumption and preferences in humans. Notably, those in Greenland with a complete inability to digest sucrose consumed much less of it, while individuals in the UK with a partially malfunctioning SI gene showed a decreased liking for sucrose-laden foods.
“These results imply that genetic factors influencing our ability to digest dietary sucrose can affect our consumption and enjoyment of sucrose-rich foods, while also creating opportunities to focus on the SI gene to effectively lower sucrose intake in the general population,” Dr. Aldiss states.
“In the future, gaining insights into how deficiencies in the SI gene impact sucrose intake and preference will pave the way for innovative treatments aimed at reducing overall sucrose consumption, ultimately enhancing digestive and metabolic health.”
