If sugar is always your jam, your DNA may be to blame.
An international team of researchers Says genetic variation in our ability to digest certain sugars may influence how much we like sweet foods – and how much we eat.
Scientists are pointing the finger at the sucrase-isomaltase (SI) gene, which plays a key role in breaking down sucrose (also known as table sugar) and maltose (a less sweet compound found in some grains) into simpler sugars for absorption. Plays. Small intestine.
Mutations in GI genes can make sucrose and maltose difficult to digest. people with irritable bowel syndrome prone There are more deleterious SI gene variants Compared to healthy people.
About 10% to 15% of American adults Suffer from IBS, which is characterized by cramps, bloating, abdominal fullness or burning, often accompanied by diarrhea or constipation.
For the new research, the study authors explored the dietary habits of mice that lacked the SI gene.
Insects rapidly reduced sucrose consumption and preference for it.
The researchers then tested their theory on 6,000 people in Greenland and about 135,000 UK residents.
They found that people in Greenland who could not digest sucrose at all consumed significantly less sucrose-rich foods, while UK residents with a partially functional SI gene preferred sucrose-rich foods less.
Results were published on Tuesday Journal Gastroenterology,
“These findings suggest that genetic variation in our ability to digest dietary sucrose may influence our intake of and preference for sucrose-rich foods, while selectively controlling sucrose intake at the population level,” said study leader Peter. “This opens up the possibility of targeting SI to reduce SI.” Aldis of the University of Nottingham in the UK.
Aldis hopes his team’s work on the SI gene will curb sucrose consumption around the world.
large amounts of sugar can damage cells, causing chronic inflammationWhich can lead to obesity, heart disease, diabetes, liver disease and cancer.
“Diabetes and obesity are greatly influenced by excess consumption of sugar-rich foods such as soda, juice, processed and fast foods.” Dr. Rifka C. Shulman-Rosenbaumthe director of inpatient diabetes at Long Island Jewish Medical Center told The Post.
Shulman-Rosenbaum, who was not involved in the new research, said, “Understanding the mechanisms of potentially reducing sugar cravings and intake is an exciting area of innovation and may have beneficial consequences for reducing disease burden in the future. “Can happen.”
The American Heart Association recommends No more than 9 teaspoons (36 grams or 150 calories) of added sugar per day for men and no more than 6 teaspoons (25 grams or 100 calories) per day for women.
A recent survey revealed Americans consume an average of 99 grams of sugar per day, which amounts to a total of 80 pounds per year.
