Could Targeting Genetic Variations Help Curb Sugary Food Cravings?

Researchers have uncovered a potential link between genetic variations in the sucrase-isomaltase (SI) gene and an individual’s preference for sugary foods, revealing new possibilities for reducing sugar cravings and intake. This study, led by a team from the University of Nottingham and involving international collaborators, suggests that genetic predispositions may play a role in sucrose intake at the population level, potentially benefiting metabolic and digestive health.

Exploring the Role of the SI Gene in Sugar Preference

The study, published in Gastroenterology, examined the dietary behaviors of individuals and animals with variations in the SI gene, which is essential for sucrose digestion. In their initial experiments with mice lacking the SI gene, researchers observed a marked reduction in both sucrose intake and preference, suggesting a potential biological basis for lower sugar cravings. Building on these findings, the team analyzed data from over 6,000 individuals in Greenland and 134,766 participants in the UK BioBank.

The results were compelling: individuals from Greenland with a complete inability to digest sucrose consumed significantly fewer sugar-rich foods, while those in the UK with a partially functional SI gene reported a reduced preference for sugary foods. These findings provide insight into how genetic variation in sucrose digestion may influence both the intake and preference for sugary foods.

Implications for Public Health and Therapeutics

Understanding how genetic factors influence dietary preferences opens the possibility of developing targeted interventions to help individuals naturally reduce their sucrose intake. Excess sugar consumption is linked to obesity, type 2 diabetes, and other metabolic disorders, and a genetic approach to moderating sugar intake could offer a complementary strategy alongside existing dietary guidelines and public health measures.

As lead researcher Dr. Peter Aldiss notes, “These findings suggest that genetic variation in our ability to digest dietary sucrose can influence our intake, and preference, for sucrose-rich foods while opening up the possibility of targeting SI to selectively reduce sucrose intake at the population level.” In the future, insights into the SI gene’s role could lead to novel therapeutics aimed at curbing sugar cravings, ultimately supporting digestive and metabolic health on a larger scale.