Food Science and Technology

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

S. May-wilson, N. Matoba, et al.

This ground-breaking study by Sebastian May-Wilson and colleagues explores genetic associations with food preferences in over 161,000 participants. It identifies three food-liking dimensions, revealing genetic independence and intriguing brain associations. With over 1,400 significant associations found, this research sheds light on the genetic and neurophysiological factors influencing our food choices.

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