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.... show more

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