People with a genetic defect in their ability to digest sucrose eat fewer cakes and sweets, which would help reduce sugar intake.
- The sucrase-isomaltase gene is linked to our ability to digest sucrose, or “table sugar” in common parlance.
- In Greenland, people with a genetic variation consume much less cake, pastries, candy, chocolate and even sugary drinks.
- In the UK, adults with a defective and partially functional sucrase-isomaltase gene enjoy sweet foods less.
“Excess calories from sugar is a recognized contributor to obesity and type 2 diabetes. In the UK, free sugars, such as sucrose, account for 9-12% of dietary intake, and 79% of The population consumes up to three sugary snacks per day. Meanwhile, genetic defects in sucrose digestion have been linked to irritable bowel syndrome, a common functional disorder that affects up to 10% of the population. declared Peter Aldissresearcher at the Faculty of Medicine of the University of Nottingham (England).
A variation in the sucrase-isomaltase gene reduces sugar consumption and cravings
In a study, published in the journal Gastroenterologythe scientist and his team wanted to know if there was a link between these genetic defects and the consumption of sugary foods. To do this, she first observed the eating behavior of mice lacking the sucrase-isomaltase (SI) gene when products rich in sucrose were given to them. “Oral gavage with sucrose in these animals was associated with alterations in the plasma concentration of the post-ingestive appetitive peptides, glucosedependent insulinotropic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1), which can alter the appetite and satiety”, can we read in the works. Thus, the rodents showed a rapid reduction in their sucrose intake and preference.
Then, in a second analysis, the team explored differences in human dietary habits, assessing dietary intake in two population-based cohorts involving 6,000 adults in Greenland and 134,766 people from the UK BioBank . “In the Greenlandic population, we took advantage of the presence of a relatively common sucrase-isomaltase gene variation, which we studied in relation to dietary intake questionnaires,” the researchers said. According to the results, participants with a complete inability to digest sucrose in Greenland consumed significantly less cakes, pastries, candy, chocolate and even sugary drinks. In contrast, Britons with a defective and partially functional sucrase-isomaltase gene liked these sucrose-rich foods less.
Digestive and metabolic health: towards therapies targeting the sucrase-isomaltase gene?
“In the future, understanding how defects in the sucrase-isomaltase gene act to reduce intake and preference for dietary sucrose will facilitate the development of new therapies to help reduce sucrose intake on a population-wide basis. the population in order to improve digestive and metabolic health”, concluded Peter Aldiss.
