Preferences for Salty and Sweet Tastes Are Elevated and Related to Each Other during Childhood

Mennella, Julie A.; Finkbeiner, Susana; Lipchock, Sarah V.; Hwang, Liang-Dar; Reed, Danielle R.

doi:10.1371/journal.pone.0092201

Cited by 169 publications

(142 citation statements)

References 33 publications

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“…Despite the cross-sectional design of this study, the age effect suggests that the taste systems are changing from child-like to adult-like; the results of this study suggest that during this period, the perception of intensity from sweet compounds decreases (Mennella et al, 2014). Likewise, longitudinal studies of sweet preference in both humans and mice revealed a negative age effect (Bertino & Wehmer, 1981;Desor & Beauchamp, 1987).…”

Section: Discussionmentioning

confidence: 56%

A Common Genetic Influence on Human Intensity Ratings of Sugars and High-Potency Sweeteners

et al. 2015

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The perception of sweetness varies among individuals but the sources of this variation are not fully understood. Here, in a sample of 1,901 adolescent and young adults (53.8% female; 243 MZ and 452 DZ twin pairs, 511 unpaired individuals; mean age 16.2 ± 2.8, range 12-26 years), we studied the variation in the perception of sweetness intensity of two monosaccharides and two high-potency sweeteners: glucose, fructose, neohesperidine dihydrochalcone (NHDC), and aspartame. Perceived intensity for all sweeteners decreased with age (2-5% per year) and increased with the history of otitis media (6-9%). Males rated aspartame slightly stronger than females (7%). We found similar heritabilities for sugars (glucose: h 2 = 0.31, fructose: h 2 = 0.34) and high-potency sweeteners (NHDC: h 2 = 0.31, aspartame: h 2 = 0.30); all were in the modest range. Multivariate modeling showed that a common genetic factor accounted for >75% of the genetic variance in the four sweeteners, suggesting that individual differences in perceived sweet intensity, which are partly due to genetic factors, may be attributed to a single set of genes. This study provided evidence of the shared genetic pathways between the perception of sugars and high-potency sweeteners.

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Section: Discussionmentioning

confidence: 56%

A Common Genetic Influence on Human Intensity Ratings of Sugars and High-Potency Sweeteners

et al. 2015

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“…Similarly, compared with young adults, younger children preferred higher concentrations of sugar in orangeade 19. Also, compared with their mothers, children preferred a more intense concentration of sucrose in water and pudding 20 21…”

Section: Resultsmentioning

confidence: 98%

Flavour preferences in youth versus adults: a review

Hoffman¹,

Salgado²,

Dresler

et al. 2016

Tob Control

104

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Objective To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. Data sources A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. Study selection and extraction A 2-phase relevancy review process resulted in the identification of 59 articles and information was extracted by 2 independent reviewers. Data synthesis Findings were grouped by taste and smell preferences, which are important components of overall flavour. For taste, evidence is summarised in the following categories: sweet, salty, sour, bitter, umami and fat; within each of them, findings are organised by age categories. For smell, evidence is summarised as follows: fruit/herbal/spices, tobacco and coffee and other odours. Major findings from this search indicated that sweet preference in children and adolescents was higher than in adults. Examples of preferred food-related tastes and odours for young people included cherry, candy, strawberry, orange, apple and cinnamon. Currently, all these are used to flavour cigars, cartridges for electronic cigarettes, hookah (waterpipe) and smokeless tobacco products. Conclusions Infants and children exhibited elevated sweet and salty preference relative to adults. Age-related changes in bitter, sour, umami and fat taste were not clear and more research would be useful. ‘Sweet’ food odours were highly preferred by children. Tobacco products in flavours preferred by young people may impact tobacco use and initiation, while flavours preferred by adults may impact product switching or dual use.

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“…This hypothesis is supported by evidence that adolescents with higher sweet preferences also have higher levels of a biomarker for bone growth than do those with lower sweet preferences [21] . Because this biomarker increases during growth spurts, age-related declines in preference for sweet taste may correspond with cessation of physical growth [22,23] .…”

Section: Sweet Tastementioning

confidence: 99%

Flavor Perception and Preference Development in Human Infants

Forestell¹

2017

Ann Nutr Metab

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As most parents and caregivers are aware, feeding children a nutritionally balanced diet can be challenging. Children are born with a biological predisposition to prefer sweet and to avoid bitter foods such as green leafy vegetables. It has been hypothesized that this predisposition evolved to attract children to energy-dense foods while discouraging the consumption of toxins. Although this may have enhanced survival in environments historically characterized by food scarcity, it is clearly maladaptive in many of today's food environments where children are surrounded by an abundance of sweet-tasting, unhealthful foods and beverages that place them at risk for excessive weight gain. Because overweight or obese children tend to become overweight or obese adults who are at risk for a range of cardiovascular diseases, it is of primary importance to develop effective evidence-based strategies to promote the development of healthy eating styles. Fortunately, accumulating evidence suggests that, starting before birth and continuing throughout development, there are repeated and varied opportunities for children to learn to enjoy the flavors of healthful foods. Because flavors are transmitted from the maternal diet to amniotic fluid and breast milk, mothers who consume a variety of healthful foods throughout pregnancy and lactation provide their infants with an opportunity to learn to like these flavors. This in turn eases the transition to healthful foods at weaning. In contrast, infants fed formula learn to prefer its invariant flavor profile, which differs from breast milk, and may initially be less accepting of flavors not found in formula. This process can continue throughout weaning and into childhood if infants are repeatedly exposed to a variety of healthful foods, even if they initially dislike them. These early-life sensory experiences establish food preferences and dietary patterns that set the stage for lifelong dietary habits.

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Preferences for Salty and Sweet Tastes Are Elevated and Related to Each Other during Childhood

Cited by 169 publications

References 33 publications

A Common Genetic Influence on Human Intensity Ratings of Sugars and High-Potency Sweeteners

A Common Genetic Influence on Human Intensity Ratings of Sugars and High-Potency Sweeteners

Flavour preferences in youth versus adults: a review

Flavor Perception and Preference Development in Human Infants

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