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

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 G. Veldhuizen, Eco Geus, James F. Wilson and Nicola Pirastu ()
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Sebastian May-Wilson: University of Edinburgh
Nana Matoba: University of North Carolina at Chapel Hill
Kaitlin H. Wade: 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
Eryk J. Grzeszkowiak: University of Edinburgh
Cristina Menni: King’s College London
Paolo Gasparini: Institute for Maternal and Child Health—IRCCS, Burlo Garofolo
Nicholas J. Timpson: University of Bristol
Maria G. Veldhuizen: Mersin University
Eco Geus: Vrije Universiteit Amsterdam
James F. Wilson: University of Edinburgh
Nicola Pirastu: University of Edinburgh

Nature Communications, 2022, vol. 13, issue 1, 1-13

Abstract: 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.

Date: 2022
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DOI: 10.1038/s41467-022-30187-w

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