NEW YORK: A new study has revealed a connection between type 2 diabetes and a gene responsible for producing a starch-digesting enzyme found in saliva, suggesting that individuals with more copies of this gene may be better protected against the disease.
The research, conducted by scientists at Cornell University and published on July 3 in the journal PLOS One, indicates that people with additional copies of the AMY1 gene—which encodes salivary amylase—may have a reduced risk of developing type 2 diabetes. The findings were reported by EurekAlert.
“If individuals know from birth that they face a higher risk of diabetes, they can make informed choices early in life that may help prevent the disease from developing,” said Angela Poole, assistant professor of molecular nutrition at Cornell.
Type 2 diabetes is characterised by high blood sugar levels resulting from insulin resistance or inadequate insulin production. Common contributing factors include obesity and a lack of physical activity.
The number of AMY1 gene copies can vary widely among individuals, ranging from two to twenty. Salivary amylase begins the digestive process by breaking down starch into sugars in the mouth.
According to Dr. Poole, people with more AMY1 copies may respond more effectively to starch intake, producing insulin—the hormone that regulates blood glucose—more quickly, which could offer a protective effect.
“Those with fewer gene copies are likely at greater risk of developing type 2 diabetes,” she noted.
Dr. Poole also highlighted the influence of diet, particularly starch consumption, on this genetic relationship.
She emphasised the need for further studies involving controlled diets, long-term monitoring, and large sample sizes to confirm these findings and better understand the gene’s role.
