Could Your Sweet Tooth Be The Result Of Your Genes?

Struggling to resist sugary treats? Your genes might be partly to blame. A recent study led by Dr. Peter Aldiss from the University of Nottingham’s School of Medicine suggests that genetic variations significantly influence our sugar preferences and consumption patterns.

The Role of the SI Gene

At the heart of this study is the sucrase-isomaltase (SI) gene, which helps break down sucrose and maltose into simpler sugars that can be absorbed by the small intestine. However, mutations in this gene can impair the body’s ability to process these sugars, potentially altering sugar preferences. Interestingly, people with Irritable Bowel Syndrome (IBS) are more likely to have defective SI gene variants than those without the condition.

Key Findings from the Study

The research involved experiments on mice lacking the SI gene, revealing that these mice altered their sugar preferences and significantly reduced their intake of sugary foods. The study also extended to human populations, examining over 6,000 individuals in Greenland and approximately 135,000 in the UK.

The findings showed that people in Greenland consumed less sucrose-rich foods due to their inability to digest sucrose effectively. On the other hand, individuals in the UK with partially functional SI genes were more inclined to consume sugary foods.

Health Implications

Dr. Aldiss highlighted the broader health context in a media statement, noting the risks associated with high sugar intake. “Excess calories from sugar are a major contributor to obesity and type 2 diabetes. In the UK, up to 12% of our dietary intake comes from free sugars like sucrose, with nearly 79% of people indulging in sugary snacks up to three times a day,” he said.

He also pointed out the connection between genetic defects in sucrose digestion and IBS, which affects around 10% of the population.

While your genes may nudge you toward sugary foods, understanding this genetic influence can empower healthier choices. Balancing sugar intake and opting for nutritious alternatives can help mitigate the risks of obesity, diabetes, and other related conditions.