Studies of human twins reveal genetic variation that affects dietary fat perception

摘要: To learn more about the mechanisms of human dietary fat perception, 398 twins rated fattiness and liking for six types potato chips that differed in triglyceride content (2.5, 5, 10, 15% corn oil); reliability estimates were obtained from a subset (n = 50) who did task twice. Some also had saturated long-chain fatty acid (hexadecanoic acid, 16:0) added (0.2%) to evaluate its effect on liking. We computed heritability these measures conducted genome-wide association study (GWAS) identify regions genome co-segregate with Perceived reliable (r 0.31-0.62, p < 0.05) heritable (up h2 0.29, 0.001, liking). Adding hexadecanoic significantly increased ratings but decreased Twins G allele rs263429 near GATA3-AS1 or rs8103990 within ZNF729 reported than other (multivariate GWAS, 1×10-5), results reaching suggestive not significance criteria. Person-to-person variation perception was (a) negatively affected by addition (b) related inborn genetic variants. These data suggest is due solely highlight new candidate genes proteins this sensory pathway.