Greenlandic individuals with sucrase-isomaltase deficiency show different food preferences

Abstract Background An Arctic-specific loss-of-function variant in the gene encoding sucrase-isomaltase ( SI ) results in the inability to digest sucrose in homozygous carriers, and also a healthier cardiometabolic phenotype. Importantly, the specific impact of the SI variant on food intake and preferences has not been studied in detail. Methods We compared 18 homozygous SI -carriers with 20 non-carriers from Greenland matched on sex, age, BMI, and Inuit genetic ancestry. We assessed food intake using a semi-quantitative food frequency questionnaire and an ad libitum free-choice test meal. We assessed food reward using the Leeds Food Preference Questionnaire as well as participants’ ability to discriminate between sucrose and other sugars and sweetness/liking ratings in a sensory test. Results In the sensory test, carriers rated liking of sucrose and fructose significantly lower than non-carriers on a 100 mm visual analogue scale (−26 mm, p = 0.001 and −13 mm, p = 0.04, respectively). When comparing sucrose with fructose+glucose for most sweet and most liked sample, choice of sample was not associated with genotype. In the Leeds Food Preference Questionnaire, carriers expressed higher explicit liking and wanting for low-fat savoury foods than non-carriers ( p = 0.04 and p = 0.01, respectively) as well as a lower explicit liking for high-fat foods relative to low-fat foods compared to non-carriers ( p = 0.01). No significant differences were observed for the remaining food reward outcomes. Nutrient composition of the habitual diet and of the ad libitum test meal was overall similar in the two genotype groups. However, half of the carriers reported avoiding foods high in sugar compared to none of the non-carriers and habitual energy intake from high-fat sweet foods was 66% lower among carriers ( p = 0.015). In the test meal, but not according to the questionnaires, carriers consumed 42% more total energy ( p = 0.00004), characterised by lower intake of protein and low-fat savoury foods. Conclusions Loss of sucrase-isomaltase function is associated with a reduced preference and liking for sweetness/sucrose and lower habitual intake of high-fat sweet foods, alongside relatively greater attraction to savoury options.