Scientists have identified a genetic mutation which may be the key to stopping people from craving sugary treats. The findings open up the possibility of developing treatments to target the gene in order to help curb population-wide sugar intake. According to the study, people who lacked 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 someone’s intake, and preference, for sucrose-rich foods. Dr Peter Aldiss, now a group leader in the School of Medicine at the University of Nottingham , said: “Excess calories from sugar are an established contributor to 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 associated with 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 impact not only how much sucrose we eat, but how much we like sugary foods.” The team of experts began by investigating dietary behaviour in mice lacking the SI gene.
They found that the animals developed a rapid reduction in sugar intake, and preference. This was confi.