SCIENTISTS MAP TONGUE'S SWEET SENSOR, PAVING THE WAY TO CURB SUGAR CRAVINGS

HAVE you ever wondered why sugar is so irresistible?

- VUYILE MADWANTSI

Whether it’s a slice of malva pudding or a spoonful of rooibos-infused honey, sweet foods have an uncanny ability to make us crave more.

Researchers have been fascinated by this phenomenon for years, and now, a groundbreaking discovery might explain why sugar has such a strong hold on our taste buds and our brains.

For the first time, scientists have uncovered the structure of the sweet receptor, the tiny protein on our tongue responsible for detecting sweetness.

This discovery, published in the Cell Journal on May 7, could revolutionise how we consume sugar, potentially reducing our intake without sacrificing taste.

But what does this mean for us in South Africa, where sugar is such a big part of our diet and culture?

Let's dive into the science and the implications.

How do we taste sweetness?

To understand why sugar tastes so good, we need to look at how our taste buds work.

Our tongues are covered in taste buds, which detect five primary flavours: sweet, salty, sour, bitter, and umami (savoury).

These taste signals are sent to the brain, where they are interpreted and linked to emotions, memories, and cravings.

The sweet receptor, officially called T1R2/T1R3, is the key player in detecting sugar. When sugar molecules land on this receptor, they trigger a signal to the brain, creating that pleasurable “sweet” sensation.