Scientists at the Icahn School of Medicine at Mount Sinai have created a new artificial intelligence system that can do more than flag harmful genetic mutations. The tool can also forecast the types of diseases those mutations are most likely to cause.

The approach, known as V2P (Variant to Phenotype), is intended to speed up genetic testing and support the development of new therapies for rare and complex illnesses. The research was published in the December 15 online issue of Nature Communications.

Predicting disease from genetic variation

Most existing genetic analysis tools are able to estimate whether a mutation is potentially damaging, but they typically stop there. They do not explain what kind of disease may result. V2P is designed to overcome this limitation by using advanced machine learning to connect genetic variants with their expected phenotypic outcomes -- meaning the diseases or traits a mutation may produce. In this way, the system helps predict how a person's DNA could affect their health.

"Our approach allows us to pinpoint the genetic changes that are most relevant to a patient's condition, rather than sifting through thousands of possible variants," says first author David Stein, PhD, who recently completed his doctoral training in the labs of Yuval Itan, PhD, and Avner Schlessinger, PhD. "By determining not only whether a variant is pathogenic but also the type of disease it is likely to cause, we can improve both the speed and accuracy of genetic interpretation and diagnostics."

Training the AI to find the right mutation

To build the model, the researchers trained V2P on a large dataset containing both harmful and harmless genetic variants, along with detailed disease information. This training allowed the system to learn patterns linking specific variants to health outcomes. When tested using real, de-identified patient data, V2P frequently ranked the true disease-causing mutation within the top 10 candidates, demonstrating its potential to simplify and accelerate genetic diagnosis.

"Beyond diagnostics, V2P could help researchers and drug developers identify the genes and pathways most closely linked to specific diseases," says Dr. Schlessinger, co-senior and co-corresponding author, Professor of Pharmacological Sciences, and Director of the AI Small Molecule Drug Discovery Center at the Icahn School of Medicine at Mount Sinai. "This can guide the development of therapies that are genetically tailored to the mechanisms of disease, particularly in rare and complex conditions."

Expanding precision medicine and drug discovery

At present, V2P sorts mutations into broad disease categories, such as nervous system disorders or cancers. The research team plans to enhance the system so it can make more detailed predictions and combine its results with additional data sources to further assist drug discovery.

The researchers say this advance marks meaningful progress toward precision medicine, where treatments are selected based on an individual's genetic profile. By linking genetic variants to their likely disease effects, V2P could help clinicians reach diagnoses faster and help scientists uncover new targets for therapy.

"V2P gives us a clearer window into how genetic changes translate into disease, which has important implications for both research and patient care," says Dr. Itan, co-senior and co-corresponding author, Associate Professor of Artificial Intelligence and Human Health, and Genetics and Genomic Sciences, a core member of The Charles Bronfman Institute for Personalized Medicine, and a member of The Mindich Child Health and Development Institute at the Icahn School of Medicine at Mount Sinai. "By connecting specific variants to the types of diseases they are most likely to cause, we can better prioritize which genes and pathways warrant deeper investigation. This helps us move more efficiently from understanding the biology to identifying potential therapeutic approaches and, ultimately, tailoring interventions to an individual's specific genomic profile."

The paper is titled "Expanding the utility of variant effect predictions with phenotype-specific models."

The study's authors, as listed in the journal, are David Stein, Meltem Ece Kars, Baptiste Milisavljevic, Matthew Mort, Peter D. Stenson, Jean-Laurent Casanova, David N. Cooper, Bertrand Boisson, Peng Zhang, Avner Schlessinger, and Yuval Itan.

This research was supported by National Institutes of Health (NIH) grants R24AI167802 and P01AI186771, funding from the Fondation Leducq, and the Leona M. and Harry B. Helmsley Charitable Trust grant 2209-05535. Additional support came from NIH grants R01CA277794, R01HD107528, and R01NS145483. The work also received partial support through Clinical and Translational Science Awards (CTSA) grant UL1TR004419 from the National Center for Advancing Translational Sciences, as well as support from the Office of Research Infrastructure of the NIH under award numbers S10OD026880 and S10OD030463.

Previous studies have indicated that eating large amounts of ultra-processed foods[1] is linked with a higher likelihood of developing cardiovascular diseases. Other research[2] has found that diets centered on plant-based foods can lower this risk when those foods offer balanced nutrition and are consumed in appropriate proportions.

To explore how nutrition relates to cardiovascular health in more detail, scientists from INRAE, Inserm, Université Sorbonne Paris Nord, and Cnam examined more than whether foods came from plant or animal sources. Their assessment also incorporated the nutritional makeup of foods, including factors such as carbohydrate, fat, and antioxidant vitamin and mineral content, along with the level of industrial processing involved.

How the Study Evaluated Diets and Food Choices

The team evaluated data from 63,835 adults enrolled in the French NutriNet-Santé cohort. Participants were followed for an average of 9.1 years, with some tracked for as long as 15 years. Information on what they ate and drank (collected over at least three days) was gathered through online questionnaires. This detailed approach allowed researchers to classify diets based on the share of plant-based and animal-based foods, while also considering both nutritional quality and processing level.

The findings showed that adults who consumed more plant-based foods of higher nutritional quality (lower in fat, sugar, and salt) and with minimal industrial processing had about a 40 percent lower risk of cardiovascular disease compared with those who ate fewer nutritious plant-based foods and more animal-based products[3].

However, people who ate larger amounts of plant-based foods that were nutritionally higher quality but ultra-processed, including items such as industrial wholemeal breads, store-bought soups, ready-made pasta dishes, or commercially prepared salads with dressing, did not experience a reduced cardiovascular risk relative to individuals who consumed fewer of these products and more animal-based foods.

Ultra-Processed Plant Foods and Increased Heart Disease Risk

A notably higher risk emerged for adults whose diets were dominated by plant-based foods that were both lower in nutritional quality and ultra-processed. These items included crisps, sweetened fruit drinks or sodas made from plant extracts, chocolate-based sweets or confectionery, sugary breakfast cereals, and savory biscuits. Their cardiovascular disease risk was roughly 40 percent higher than that of people who consumed more plant-based foods of good nutritional quality with little or no industrial processing.

Why Processing Level Matters for Plant-Based Eating

Overall, the results show that understanding the relationship between diet and cardiovascular health requires considering the nutritional quality of foods and how heavily they are processed, in addition to the balance of plant-based and animal-based components. These findings support public health recommendations that encourage the consumption of plant-based foods that are both nutritionally high quality and minimally processed (such as fresh, frozen, or high-quality canned fruits and vegetables without added fats, salt, sugar, or additives).

Notes

[1] According to the NOVA classification, these are foods that have undergone significant biological, chemical, or physical processing (such as extrusion, pre-frying, hydrolysis, or ultra-high-temperature heating), and/or whose formulation includes certain food additives not necessary for the product's food safety (such as colourings, emulsifiers, or sweeteners), or industrial substances such as hydrogenated oils, glucose/fructose syrup, hydrolysed proteins and inverted sugar.

[2] Rauber F., da Costa Louzada M.L., Chang C. et al. (2024). Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK biobank cohort. The Lancet Regional Health-Europe, DOI: https://doi.org/10.1016/j.lanepe.2024.100948[1] Daas M.C., Vellinga R.E., Pinho M.G.M. et al. (2024). The role of ultra-processed foods in plant-based diets: associations with human health and environmental sustainability. European Journal of Nutrition. DOI: https://doi.org/10.1007/s00394-024-03477-w[2]

[3] That is, with a consumption of about 280 g per day of fruits and vegetables -- half the recommendation of the French National Health and Nutrition Plan (PNNS) -- 54.1 g per day of red meat (about 380 g per week),

The NutriNet-Santé study is a public health initiative coordinated by the Nutritional Epidemiology Research Team (CRESS-EREN, Inserm/INRAE/Cnam/Université Sorbonne Paris Nord/Université Paris Cité). Thanks to the commitment and long-term participation of over 180,000 "nutrinauts," the study is helping advance research into the links between nutrition (diet, physical activity, nutritional status) and health. Launched in 2009, it has already led to over 300 international scientific publications. Recruitment of new participants is ongoing, to continue supporting public research into the relationship between nutrition and health.

By spending just a few minutes each month on the secure platform etude-nutrinet-sante.fr[3] to complete questionnaires on diet, physical activity, and health, participants are helping build knowledge toward healthier and more sustainable eating habits.

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