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New research led by the Nottingham BRC Gastrointestinal & Liver Theme has found that people with a genetic defect in their ability to digest sucrose eat less cake, sweets and chocolate. This could hold the key to helping the wider population to eat less sugar.

The international study, published in Gastroenterology, shows that genetic variations in the sucrase-isomaltase (SI) gene are associated with the intake - and preference - of sucrose-rich foods.

Scientists found that mice lacking the SI gene have a lower intake and preference for dietary sucrose, which develops rapidly and is associated with changes in the regulation of appetite hormones.

This was confirmed in large population-based cohorts showing that people with genetic defects in sucrose digestion eat fewer cakes, pastries, sweets, and chocolate, and like foods less as their sucrose content increases.

The research provides novel genetic insights into dietary preferences and opens the possibility of targeting SI to selectively reduce sucrose intake at population level.

This study was led by Dr. Peter Aldiss, Junior Group Leader and Nottingham Research Fellow, at the GI and Liver Disorders Theme at Nottingham Biomedical Research Centre along with Assistant Professor. Mette K Andersen, at the Novo Nordisk Foundation Centre for Basic Metabolic Research in Copenhagen and Professor Mauro D’Amato at CIC bioGUNE in Spain and LUM University in Italy. It also involves scientists internationally from Copenhagen, Greenland, Italy and Spain as part of the ‘Sucrase-isomaltase working group’.

Genetic Variation

Dr Aldiss said: “Excess calories from sugar are an established contributor to obesity and type 2 diabetes. In the UK, we consume nine -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 research study findings were covered widely in the mainstream media, with articles in The Independent and New York Post online.