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

This study presents a genome-wide association study (GWAS) of food liking in 161,625 UK Biobank participants, assessing liking for 139 foods. Genetic correlations and structural equation modeling revealed three main food-liking dimensions: "Highly-palatable," "Acquired," and "Low-caloric." The "Highly-palatable" dimension showed genetic independence from the others, with distinct MRI brain trait associations. High genetic correlation was observed between liking and consumption, but liking exhibited twice the heritability. GWAS identified 1,401 significant food-liking associations, largely consistent across 11 independent cohorts. The study provides a comprehensive map of the genetic determinants and neurophysiological factors of food liking.

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 de Geus, James F. Wilson, Nicola Pirastu