Centre for Global Health Research, Usher Institute, University of Edinburgh, Edinburgh, UK.
Department of Genetics, University of North Carolina at Chapel Hill, Chapel Hill, NC, 27599, USA.
Nat Commun. 2022 May 18;13(1):2743. doi: 10.1038/s41467-022-30187-w.
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.
我们呈现了一项在英国生物银行的 161625 名参与者中进行的食物喜好全基因组关联研究（GWAS）的结果。喜好通过 9 分制评估了 139 种特定食物。遗传相关性结合结构方程模型确定了食物喜好的多层次层次图，其中有三个主要维度：“高美味”、“后天获得”和“低热量”。高美味维度与其他两个维度在遗传上没有相关性，这表明喜欢高奖励食物的背后有独立的过程。这一点通过与 MRI 大脑特征的遗传相关性得到证实，这些特征显示出明显的关联。与相应的食物消费特征进行比较显示出高度的遗传相关性，而喜好表现出两倍的遗传力。GWAS 分析确定了 1401 个显著的食物喜好关联，这些关联在效应方向上与 11 个独立队列有很大的一致性。总之，我们创建了一个关于食物喜好的遗传决定因素和相关神经生理因素的综合图谱。
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