American Physiological Society

Genetic variation linked to sugary food

Published in Obesity and Diabetes Week, May 26th, 2008

A new study released in the online edition of Physiological Genomics finds that individuals with a specific genetic variation consistently consume more sugary foods. The study offers the first evidence of the role that a variation in the GLUT2 gene – a gene that controls sugar entry into the cells – has on sugar intake, and may help explain individual preferences for foods high in sugar.

The study was conducted by Ahmed El-Sohemy, Karen M. Eny, Thomas M.S. Wolever and Benedicte Fontaine-Bisson, all of the Department of Nutritional Sciences, University of Toronto, Toronto, Canada. Their study, entitled Genetic Variant in the Glucose Transporter Type 2 (GLUT 2) is...

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Source: Obesity and Diabetes Week (2008-05-26)

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