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

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

SUBMITTER: Lin C

PROVIDER: S-EPMC7339080 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature

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

Lin Cailu C Colquitt Lauren L Wise Paul P Breslin Paul A S PAS Rawson Nancy E NE Genovese Federica F Maina Ivy I Joseph Paule P Fomuso Lydia L Slade Louise L Brooks Dennis D Miclo Aurélie A Hayes John E JE Sullo Antonio A Reed Danielle R DR

Chemical senses 20200609

To learn more about the mechanisms of human dietary fat perception, 398 human twins rated fattiness and liking for six types of potato chips that differed in triglyceride content (2.5, 5, 10, and 15% corn oil); reliability estimates were obtained from a subset (n = 50) who did the task twice. Some chips also had a saturated long-chain fatty acid (hexadecanoic acid, 16:0) added (0.2%) to evaluate its effect on fattiness and liking. We computed the heritability of these measures and conducted a ge ...[more]

PMID: 32516399

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Project description:Understanding the factors that affect human thermal responses is necessary to properly design and operate low-energy buildings. It has been suggested that factors not related to the thermal environment can affect thermal responses of occupants, but these factors have not been integrated in thermal comfort models due to a lack of knowledge of indoor factor interactions. While some studies have investigated the effect of electric light on thermal responses, no study exists on the effect of daylight. This study presents the first controlled experimental investigation on the effect of daylight quantity on thermal responses, combining three levels of daylight illuminance (low ~130 lx, medium ~600 lx, and high ~1400 lx) with three temperature levels (19, 23, 27 °C). Subjective and objective thermal responses of 84 participants were collected through subjective ratings on thermal perception and physiological measurements, respectively. Results indicate that the quantity of daylight influences the thermal perception of people specifically resulting in a cross-modal effect, with a low daylight illuminance leading to a less comfortable and less acceptable thermal environment in cold conditions and to a more comfortable one in warm conditions. No effect on their physiological responses was observed. Moreover, it is hypothesised that a warm thermal environment could be tolerated more whenever daylight is present in the room, as compared to the same thermal condition in a room lit with electric lights. Findings further the understanding of factors affecting human thermal responses and thermal adaptation processes in indoor environments and are relevant for both research and practice. The findings suggest that daylight should be considered as a factor in thermal comfort models and in all thermal comfort investigations, as well as that thermal and daylight illuminance conditions should be tuned and changed through the operation and design strategy of the building to guarantee its occupants' thermal comfort in existing and future structures.

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

Publications

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

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