Genetic influences on food liking and food preference patterns in young adults: a genome-wide association study

Genetic variation contributes to individual differences in food liking and dietary behaviour. Genome-wide association studies (GWAS) have identified genetic variants associated with these traits, but most evidence comes from middle-aged and older populations. Young adulthood is a key life stage during which long-term dietary habits develop, yet the genetic basis of food liking during this period remains largely unexplored. We conducted GWAS of 97 food liking traits and two derived principal components (PCs) in 2,784 young adults (age 25) from the Avon Longitudinal Study of Parents and Children. The PCs captured broader food preference patterns reflecting preferences for diverse plant-based and seafood foods (PC1) and meat-based foods (PC2). GWAS identified 32 genome-wide significant associations across 24 traits. Cross-trait analyses indicated that several variants influenced liking across groups of related foods. For example, the lentil-associated variant rs76659918 showed associations with multiple foods, including honey, plain yogurt, chilli peppers, aubergines, avocado, and black olives, as well as PC1, whereas variants associated with bacon, burgers, and steak were linked to multiple meat-based foods and PC2. Exploratory analyses showed that TAS2R38 bitter-sensitive alleles were associated with lower liking for Brussels sprouts, with limited evidence for associations with other traits. Comparison with GWAS of food liking in the UK Biobank cohort (age 37-73) showed limited replication, with robust evidence only for the grapefruit-associated locus. This study identifies genetic variants associated with food liking in young adulthood and suggests that genetic influences operate at both the level of individual foods and broader food preference patterns.