If sugar is always your jam, your DNA may be to blame.
An international team of researchers says that a genetic variation in our ability to digest certain sugars may influence how much we like sweet foods — and how much we consume.
The 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 cereals) into simple sugars for absorption by the small intestine.
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