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Large-scale GWAS of food liking reveals genetic determinants and genetic correlations with distinct neurophysiological traits

Author

Listed:
  • Sebastian May-Wilson

    (University of Edinburgh)

  • Nana Matoba

    (University of North Carolina at Chapel Hill
    University of North Carolina at Chapel Hill)

  • Kaitlin H. Wade

    (University of Bristol
    Medical Research Council (MRC) Integrative Epidemiology Unit (IEU) at the University of Bristol)

  • Jouke-Jan Hottenga

    (Vrije Universiteit Amsterdam)

  • Maria Pina Concas

    (Institute for Maternal and Child Health—IRCCS, Burlo Garofolo)

  • Massimo Mangino

    (King’s College London
    NIHR Biomedical Research Centre at Guy’s and St Thomas’ Foundation Trust)

  • Eryk J. Grzeszkowiak

    (University of Edinburgh)

  • Cristina Menni

    (King’s College London)

  • Paolo Gasparini

    (Institute for Maternal and Child Health—IRCCS, Burlo Garofolo
    University of Trieste)

  • Nicholas J. Timpson

    (University of Bristol
    Medical Research Council (MRC) Integrative Epidemiology Unit (IEU) at the University of Bristol)

  • Maria G. Veldhuizen

    (Mersin University)

  • Eco Geus

    (Vrije Universiteit Amsterdam
    Amsterdam Public Health research institute)

  • James F. Wilson

    (University of Edinburgh
    University of Edinburgh)

  • Nicola Pirastu

    (University of Edinburgh
    Human Technopole)

Abstract

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.

Suggested Citation

  • Sebastian May-Wilson & Nana Matoba & Kaitlin H. Wade & Jouke-Jan Hottenga & Maria Pina Concas & Massimo Mangino & Eryk J. Grzeszkowiak & Cristina Menni & Paolo Gasparini & Nicholas J. Timpson & Maria , 2022. "Large-scale GWAS of food liking reveals genetic determinants and genetic correlations with distinct neurophysiological traits," Nature Communications, Nature, vol. 13(1), pages 1-13, December.
    • Handle: RePEc:nat:natcom:v:13:y:2022:i:1:d:10.1038_s41467-022-30187-w
    DOI: 10.1038/s41467-022-30187-w
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    Cited by:

    1. Molly Went & Amit Sud & Charlie Mills & Abi Hyde & Richard Culliford & Philip Law & Jayaram Vijayakrishnan & Ines Gockel & Carlo Maj & Johannes Schumacher & Claire Palles & Martin Kaiser & Richard Hou, 2024. "Phenome-wide Mendelian randomisation analysis of 378,142 cases reveals risk factors for eight common cancers," Nature Communications, Nature, vol. 15(1), pages 1-12, December.

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