If sugar is always your jam, your DNA may be to blame.
international team of researchers Genetic variations in our ability to digest certain sugars can influence how much we like sweet foods and how much we consume, he says.
Scientists are focusing on the sucrase-isomaltase (SI) gene. This gene plays a key role in breaking down sucrose (also known as table sugar) and maltose (a less sweet compound found in some cereals) into simple sugars that are absorbed. small intestine.
Mutations in the GI gene can make it difficult to digest sucrose and maltose. People with irritable bowel syndrome tend to: have more defective SI gene variants than healthy people.
Approximately 10% to 15% of American adults IBS is characterized by cramps, bloating, bloating, and a burning sensation in the stomach, often accompanied by diarrhea or constipation.
For the new study, the study authors investigated the eating habits of mice lacking the SI gene.
Pests rapidly reduced their sucrose consumption and sucrose preference.
The researchers then tested their theory on 6,000 people in Greenland and around 135,000 people living in the UK.
As a result, Greenlanders who cannot digest sucrose at all consume significantly less sucrose-rich foods, while UK residents with partially functional SI genes prefer sucrose-rich foods less. It turned out.
The results were announced on Tuesday Journal Gastroenterology.
“These findings suggest that genetic variation in the ability to digest dietary sucrose may influence intake and preference for sucrose-rich foods, while also targeting SI to “This suggests that this may open up the possibility of selectively reducing sucrose intake at low levels,” said study leader Peter. Mr. Aldis of the University of Nottingham, UK.
Aldis hopes his team's research on the SI gene will help curb sucrose consumption around the world.
Large amounts of sugar can damage cells and cause chronic inflammation, leading to obesity, heart disease, diabetes, liver disease, and cancer.
“Diabetes and obesity are greatly affected by excessive consumption of sugar-rich foods such as carbonated drinks, juices, processed foods, and fast foods.” Dr. Rifka C. Shulman-RosenbaumLong Island Jewish Medical Center's director of inpatient diabetes told the Post.
“Understanding the mechanisms that potentially reduce sugar cravings and sugar intake is an exciting area for innovation and may have beneficial outcomes for reducing disease burden in the future. '' added Schulman Rosenbaum, who was not involved in the new study.
The American Heart Association recommends that Added sugar should be no more than 9 teaspoons (36 grams or 150 calories) per day for men and no more than 6 teaspoons (25 grams or 100 calories) per day for women.
A recent poll found that Americans eat and drink an average of 99 grams of sugar per day, totaling 80 pounds per year.
