British researchers have discovered a link between a gene that breaks down carbohydrates and obesity, which may pave the way for more effective, individually tailored diets for people wanting to lose weight.
Researchers found that people with fewer copies of a gene responsible for carbohydrate breakdown may be at higher risk of obesity. The findings suggest that dietary advice may need to focus more on a person’s digestive system, based on whether they have the genetic predisposition and necessary enzymes to digest different foods.
The salivary amylase gene plays a significant role in breaking down carbohydrates in the mouth at the start of the digestion process. The new study suggests that people with fewer copies of the AMY1 gene have lower levels of this enzyme and so have more difficulty breaking down carbohydrates than those with more copies.
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The study suggests that people’s bodies may react differently to the same type and amount of food, leading to weight gain in some and not in others. The effect of the genetic difference found in the latest study appears to be a much stronger link than in any of those found before, say the researchers.
Professor Tim Spector, joint lead investigator, raised the prospect of more customised diets for overweight and underweight people.
“In the future, a simple blood or saliva test might be used to measure levels of key enzymes such as amylase in the body and therefore shape dietary advice for both overweight and underweight people,” he said.
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“Treatments are a long way away but this is an important step in realising that all of us digest and metabolise food differently — and we can move away from ‘one size fits all diets’ to more personalised approaches.” — © Guardian Newspapers Limited, 2014