| 1. |
- Ntalla, Ioanna, et al.
(författare)
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Multi-ancestry GWAS of the electrocardiographic PR interval identifies 202 loci underlying cardiac conduction
- 2020
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Ingår i: Nature Communications. - : Springer Science and Business Media LLC. - 2041-1723. ; 11:1
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Tidskriftsartikel (refereegranskat)abstract
- The electrocardiographic PR interval reflects atrioventricular conduction, and is associated with conduction abnormalities, pacemaker implantation, atrial fibrillation (AF), and cardiovascular mortality. Here we report a multi-ancestry (N=293,051) genome-wide association meta-analysis for the PR interval, discovering 202 loci of which 141 have not previously been reported. Variants at identified loci increase the percentage of heritability explained, from 33.5% to 62.6%. We observe enrichment for cardiac muscle developmental/contractile and cytoskeletal genes, highlighting key regulation processes for atrioventricular conduction. Additionally, 8 loci not previously reported harbor genes underlying inherited arrhythmic syndromes and/or cardiomyopathies suggesting a role for these genes in cardiovascular pathology in the general population. We show that polygenic predisposition to PR interval duration is an endophenotype for cardiovascular disease, including distal conduction disease, AF, and atrioventricular pre-excitation. These findings advance our understanding of the polygenic basis of cardiac conduction, and the genetic relationship between PR interval duration and cardiovascular disease. On the electrocardiogram, the PR interval reflects conduction from the atria to ventricles and also serves as risk indicator of cardiovascular morbidity and mortality. Here, the authors perform genome-wide meta-analyses for PR interval in multiple ancestries and identify 141 previously unreported genetic loci.
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| 2. |
- Becker, Joel, et al.
(författare)
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Resource profile and user guide of the Polygenic Index Repository
- 2021
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Ingår i: Nature Human Behaviour. - : Nature Research (part of Springer Nature). - 2397-3374. ; 51:6, s. 694-695
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Tidskriftsartikel (refereegranskat)abstract
- Polygenic indexes (PGIs) are DNA-based predictors. Their value for research in many scientific disciplines is growing rapidly. As a resource for researchers, we used a consistent methodology to construct PGIs for 47 phenotypes in 11 datasets. To maximize the PGIs’ prediction accuracies, we constructed them using genome-wide association studies—some not previously published—from multiple data sources, including 23andMe and UK Biobank. We present a theoretical framework to help interpret analyses involving PGIs. A key insight is that a PGI can be understood as an unbiased but noisy measure of a latent variable we call the ‘additive SNP factor’. Regressions in which the true regressor is this factor but the PGI is used as its proxy therefore suffer from errors-in-variables bias. We derive an estimator that corrects for the bias, illustrate the correction, and make a Python tool for implementing it publicly available. © 2021, The Author(s), under exclusive licence to Springer Nature Limited.
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| 3. |
- Collier, Elizabeth S, et al.
(författare)
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Don’t throw the individual perspective out while waiting for systemic change
- 2023
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Ingår i: Behavioral and Brain Sciences. - : Cambridge University Press. - 0140-525X .- 1469-1825. ; 46
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Tidskriftsartikel (refereegranskat)abstract
- Although it is clear that i-frame approaches cannot stand alone, the impact of s-frame changes can plateau. Combinations of these approaches may best reflect what we know about behavior and how to support behavioral change. Interactions between i-frame and s-frame thinking are explored here using two examples: alcohol consumption and meat consumption.
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| 4. |
- Collier, Elizabeth S, et al.
(författare)
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Just a matter of taste? : Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives
- 2023
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 104
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Tidskriftsartikel (refereegranskat)abstract
- Although knowledge surrounding the obstacles omnivorous consumers face when substituting meat products with plant-based alternatives has increased dramatically, less is known about their perspectives on plant-based alternatives to dairy products. Here, these perspectives are assessed in two survey-based studies. Study 1 (N = 175) adapts an existing scale (the 4Ns of meat consumption) to dairy products in an effort to identify similarities and differences between rationalizations for meat and dairy consumption. This 16-item scale quantifies four factors (Natural, Necessary, Normal, and Nice) describing common rationalizations for meat consumption. The results revealed that the 4Ns transfer well to the dairy category, and that endorsement of dairy products as Nice was the strongest predictor of dairy consumption, relative to the other 3Ns. This is further supported by evaluation of consumers’ own qualitative descriptions of why they do or do not consume meat/dairy products, where “taste” was the most frequently used word in both categories. Study 2 replicates the relationships between dairy 4Ns scores and reported dairy consumption found in Study 1 and builds upon these results by showing that 4N score could accurately categorize consumers as frequent (N = 192) or infrequent (N = 210) consumers of plant-based milk alternatives (PBMAs). Differences in consumers’ expectations for the sensory characteristics of cow’s milk and PBMAs are identified, and the impact of rationalization (total 4N score) on the likelihood of expected sensory attribute associations is described. The role of rationalization in shaping sensory expectations and impacting dietary choices, in particular resistance to adopting PBMAs, is discussed.
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| 5. |
- Collier, Elizabeth S, et al.
(författare)
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Making More Sustainable Food Choices One Meal at a Time : Psychological and Practical Aspects of Meat Reduction and Substitution
- 2022
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 11:9
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Tidskriftsartikel (refereegranskat)abstract
- Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat with more sustainable alternatives. All meat-eating participants in this study reported some interest in reducing their meat consumption. Aspects of home-use and central-location test methods were combined by using a digital conferencing system to host cooking sessions and focus group discussions online, which was shown to be a viable setup even in this hands-on setting. The discussions targeted participants’ experience preparing meals using meat substitutes as well as their perceived motivators and barriers to reducing meat consumption. Four themes identified through thematic analysis indicated that meat-eating participants, despite their desire or intent to reduce their meat consumption, experienced barriers relating to the following: internal conflict due to holding multiple positive and negative beliefs about meat simultaneously (ambivalence), justification of eating meat (rationalisation), a desire for variety in and control over their food choices (agency), and sensitivity to the views and expectations of other people and the situational context regarding meat (social and structural factors). Possible strategies to support ambivalent individuals in aligning their behaviour with their beliefs instead of vice versa are discussed in the context of the meat paradox. Agency and practical skills, including increasing knowledge in preparing meals with plant-based proteins, likely play a role in bridging this intention–behaviour gap. © 2022 by the authors.
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| 6. |
- Collier, Elizabeth S, et al.
(författare)
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Still just a matter of taste? : Sensorial appreciation of seafood is associated with more frequent and diverse consumption
- 2024
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Ingår i: Appetite. - : Academic Press. - 0195-6663 .- 1095-8304. ; 198
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Tidskriftsartikel (refereegranskat)abstract
- Improving health and sustainability outcomes in WEIRD (Western, Educated, Industrial, Rich, Democratic) nations necessitates a reduction in red meat consumption. Seafood is often overlooked in achieving this goal. However, simply consuming more of familiar fish species places high stress on production of these species. For this reason, diversification of seafood consumption is also critical. Here the motives for seafood consumption (frequency and diversity) are investigated across two studies by adapting the 4Ns survey to the seafood category. This 16-item survey measures four factors underpinning meat consumption: namely that it is ‘Natural’, ‘Necessary’, ‘Normal’ and ‘Nice’. Swedish consumers’ hedonic and sensory expectations of two herring concepts (traditional pickled contra novel minced and presented as a burger) are also evaluated in relation to the 4Ns. Study 1 (N = 304) revealed that the seafood 4Ns scale had a similar underlying structure to that of meat and had good test-retest reliability. Study 2 (N = 514) showed that consumers expected to like the pickled herring (associated with being ‘seasoned’, ‘salty’, ‘sweet’, ‘firm’, ‘juicy’, ‘chewy’, and ‘slimy’) more than the minced herring (associated with being ‘mushy’, ‘fishy’, ‘grainy’, ‘dry’ and having ‘small bones’), and that ‘Nice’ scores affected expectations of both herring concepts. Food neophobia correlated inversely with seafood consumption frequency, expected liking, the ‘Nice’ subscale, and food agency. Critically, in both studies, enjoyment of seafood (higher ‘Nice’ scores) predicted more frequent and diverse seafood consumption, whilst agreeing that seafood is ‘Necessary’ for health predicted only consumption frequency, not diversity. Communicating the positive sensory attributes of seafood and developing novel product concepts in ways that disconfirm sceptical consumers’ negative sensory expectations may increase acceptance of both familiar and unfamiliar seafood concepts. © 2024 The Authors
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| 7. |
- Collier, Elizabeth S., et al.
(författare)
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Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption
- 2024
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Ingår i: APPETITE. - : ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD. - 0195-6663 .- 1095-8304. ; 198
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Tidskriftsartikel (refereegranskat)abstract
- Improving health and sustainability outcomes in WEIRD (Western, Educated, Industrial, Rich, Democratic) nations necessitates a reduction in red meat consumption. Seafood is often overlooked in achieving this goal. However, simply consuming more of familiar fish species places high stress on production of these species. For this reason, diversification of seafood consumption is also critical. Here the motives for seafood consumption (frequency and diversity) are investigated across two studies by adapting the 4Ns survey to the seafood category. This 16-item survey measures four factors underpinning meat consumption: namely that it is 'Natural', 'Necessary', 'Normal' and 'Nice'. Swedish consumers' hedonic and sensory expectations of two herring concepts (traditional pickled contra novel minced and presented as a burger) are also evaluated in relation to the 4Ns. Study 1 (N = 304) revealed that the seafood 4Ns scale had a similar underlying structure to that of meat and had good test-retest reliability. Study 2 (N = 514) showed that consumers expected to like the pickled herring (associated with being 'seasoned', 'salty', 'sweet', 'firm', 'juicy', 'chewy', and 'slimy') more than the minced herring (associated with being 'mushy', 'fishy', 'grainy', 'dry' and having 'small bones'), and that 'Nice' scores affected expectations of both herring concepts. Food neophobia correlated inversely with seafood consumption frequency, expected liking, the 'Nice' subscale, and food agency. Critically, in both studies, enjoyment of seafood (higher 'Nice' scores) predicted more frequent and diverse seafood consumption, whilst agreeing that seafood is 'Necessary' for health predicted only consumption frequency, not diversity. Communicating the positive sensory attributes of seafood and developing novel product concepts in ways that disconfirm sceptical consumers' negative sensory expectations may increase acceptance of both familiar and unfamiliar seafood concepts.
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| 8. |
- Harris, Kathryn L, et al.
(författare)
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A Sticky Situation or Rough Going? : Influencing Haptic Perception of Wood Coatings Through Frictional and Topographical Design
- 2021
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Ingår i: Tribology letters. - : Springer. - 1023-8883 .- 1573-2711. ; 69:3
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Tidskriftsartikel (refereegranskat)abstract
- Improving the tactile aesthetics of products that can be described as touch intensive is an increasing priority within many sectors, including the furniture industry. Understanding which physical characteristics contribute to the haptic experience of a surface, and how, is therefore highly topical. It has earlier been shown that both friction and topography affect tactile perception. Thus, two series of stimuli have been produced using standard coating techniques, with systematic variation in (physical) friction and roughness properties. This was achieved through appropriate selection of matting agents and resins. The stimuli sets were then evaluated perceptually to determine the extent to which discrimination between pairs of surfaces followed the systematic materials variation. In addition to investigating the role of the physical properties in discrimination of the surfaces, their influence on perceived pleasantness and naturalness was also studied. The results indicate that changes in tactile perception can be understood in terms of friction and roughness, and that varying the matting agents (topography) and resins (material properties) in the coatings provide the controlling factors for furniture applications. Perceived pleasantness is associated with low friction and smoother topography, whilst perceived naturalness is found to be described by an interaction between tactile friction and the average maximum peak height of the surface features. Graphic Abstract: [Figure not available: see fulltext.] © 2021, The Author(s).
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| 9. |
- Karlsson, Simon, et al.
(författare)
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An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory
- 2023
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Ingår i: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 108
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Tidskriftsartikel (refereegranskat)abstract
- The Cooking and Food Provisioning Action Scale (CAFPAS) is a 28-item validated tool for measuring food agency, a latent construct representing an individual's ability to make and achieve food-preparation and -provisioning goals. Here, key measurement parameters (targeting, threshold ordering, item fit, unidimensionality, differential item functioning, local dependency, and person reliability) of the CAFPAS are evaluated using a specific case of item response theory, Rasch analysis, on data from a development sample (N = 1853; 910 from Sweden; 943 from the US). Winsteps (v.5.1.7) is used for this analysis. The similarity of the Swedish version of the CAFPAS to the original is also assessed. Based on an iterative assessment of the measurement properties with different combinations of items in the development sample, ways to shorten the CAFPAS without jeopardizing construct validity or person reliability are examined. After removing items that do not fit the Rasch model, or that appear redundant in relation to other items, an 11-item version (CAFPAS-short) is suggested and tested using further Rasch analysis on both the development sample and an additional US-based validation sample (N = 1457). Scores of cooking confidence and attitudes are then modelled with measures from the CAFPAS and CAFPAS-short using frequentist and Bayesian analysis. Results suggest that the CAFPAS-short performs similarly to the full-length version, and potential future improvements to the CAFPAS are discussed. This study represents a successful application of item response theory to investigate and shorten a psychometric scale, reducing cognitive load on participants in studies using the CAFPAS whilst minimizing loss of data reliability. © 2023 The Author(s)
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| 10. |
- Skedung, Lisa, et al.
(författare)
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A Curly Q : Is Frizz a Matter of Friction?
- 2021
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Ingår i: Perception. - : SAGE Publications. - 0301-0066 .- 1468-4233. ; 50:8, s. 728-732
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Tidskriftsartikel (refereegranskat)abstract
- The oft discussed and fretted over environmental influences on hair have led to a popular consensus which suggests that elevated temperature and humidity lead to frizzier, wilder hair. However, few attempts at actually quantifying these effects have been made. Although frizziness is usually perceived visually, here the influence of variations in temperature and humidity on the tactile perception and friction of curly and straight hair were investigated. It is shown that changes in humidity may disproportionately affect perceived frizziness of curly hair by touch due to concurrent changes in the tactile friction.
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