To learn more about the mechanisms of human dietary fat perception, we asked 398 human twins to rate the fattiness and how much they liked 6 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 (FA; 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 of 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 1) negatively affected by the addition of a saturated FA and 2) related to inborn genetic variants. These data suggest that liking for dietary fat is not due solely to FA content and highlight new candidate genes and proteins within this sensory pathway.

中文翻译：

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对双胞胎的研究表明，遗传变异会影响饮食中的脂肪感知。

要了解有关人类饮食中脂肪感知机制的更多信息，我们要求398位双胞胎对脂肪进行了评分，以及他们对六种甘油三酯含量不同（分别为2.5％，5％，10％和15％玉米）的薯片的评价如何？油）; 可靠性评估是从执行两次任务的子集（n = 50）中获得的。一些薯片还添加了饱和长链脂肪酸（FA;十六烷酸，16：0）（0.2％），以评估其对脂肪和喜好的影响。我们计算了这些措施的遗传力，并进行了全基因组关联研究（GWAS），以确定与肥胖和喜好共同分离的基因组区域。薯片的脂肪感和喜好程度可靠（r = 0.31-0.62，P <0.05）且可遗传（至多h ² = 0.29，P <0.001（喜欢）。在薯片中添加十六烷酸可显​​着提高脂肪含量，但降低喜好程度。GATA3-AS1附近具有rs263429 G等位基因的双胞胎或ZNF729中rs8103990的G等位基因的双胞胎对马铃薯片的喜好高于与其他等位基因的双胞胎（多变量GWAS，P <1×10 ^–5），其结果达到了全基因组的提示性标准，但没有达到显着性标准。人与人之间在饮食脂肪的感知和喜好方面的差异受到以下因素的影响：1）饱和脂肪酸的添加带来负面影响； 2）与先天遗传变异相关。这些数据表明，喜欢饮食脂肪的原因不仅仅在于FA含量，而且还强调了该感觉途径中的新候选基因和蛋白质。