TY - JOUR
T1 - Large-scale GWAS of food liking reveals genetic determinants and genetic correlations with distinct neurophysiological traits
AU - May-Wilson, Sebastian
AU - Matoba, Nana
AU - Wade, Kaitlin H.
AU - Hottenga, Jouke Jan
AU - Concas, Maria Pina
AU - Mangino, Massimo
AU - Grzeszkowiak, Eryk J.
AU - Menni, Cristina
AU - Gasparini, Paolo
AU - Timpson, Nicholas J.
AU - Veldhuizen, Maria G.
AU - de Geus, Eco
AU - Wilson, James F.
AU - Pirastu, Nicola
N1 - Publisher Copyright:
© 2022, The Author(s).
PY - 2022/12
Y1 - 2022/12
N2 - We present the results of a GWAS of food liking conducted on 161,625 participants from the UK-Biobank. Liking was assessed over 139 specific foods using a 9-point scale. Genetic correlations coupled with structural equation modelling identified a multi-level hierarchical map of food-liking with three main dimensions: “Highly-palatable”, “Acquired” and “Low-caloric”. The Highly-palatable dimension is genetically uncorrelated from the other two, suggesting that independent processes underlie liking high reward foods. This is confirmed by genetic correlations with MRI brain traits which show with distinct associations. Comparison with the corresponding food consumption traits shows a high genetic correlation, while liking exhibits twice the heritability. GWAS analysis identified 1,401 significant food-liking associations which showed substantial agreement in the direction of effects with 11 independent cohorts. In conclusion, we created a comprehensive map of the genetic determinants and associated neurophysiological factors of food-liking.
AB - We present the results of a GWAS of food liking conducted on 161,625 participants from the UK-Biobank. Liking was assessed over 139 specific foods using a 9-point scale. Genetic correlations coupled with structural equation modelling identified a multi-level hierarchical map of food-liking with three main dimensions: “Highly-palatable”, “Acquired” and “Low-caloric”. The Highly-palatable dimension is genetically uncorrelated from the other two, suggesting that independent processes underlie liking high reward foods. This is confirmed by genetic correlations with MRI brain traits which show with distinct associations. Comparison with the corresponding food consumption traits shows a high genetic correlation, while liking exhibits twice the heritability. GWAS analysis identified 1,401 significant food-liking associations which showed substantial agreement in the direction of effects with 11 independent cohorts. In conclusion, we created a comprehensive map of the genetic determinants and associated neurophysiological factors of food-liking.
UR - https://www.scopus.com/pages/publications/85130293053
U2 - 10.1038/s41467-022-30187-w
DO - 10.1038/s41467-022-30187-w
M3 - Article
C2 - 35585065
AN - SCOPUS:85130293053
SN - 2041-1723
VL - 13
JO - Nature Communications
JF - Nature Communications
IS - 1
M1 - 2743
ER -