The Influence of Early Experience withVanillin on Food Preference Later in Life

Haller, R.; Rummel, C.; Henneberg, Steen Winther; Pollmer, Udo; Köster, E.P.

doi:10.1093/chemse/24.4.465

Cited by 102 publications

(48 citation statements)

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“…Specifically, four to five year-old children who had been fed HCFs during the lactation period preferred apple juice with higher levels of citric acid than six to seven year-old counterparts who also were fed HCFs. Similarly, Haller, Rummel, Henneberg, Pollmer, and Köster (1999) found a positive correlation between experience with vanilla-flavored formula milk in early life stages and the preference for this flavor by subjects aged 12 to 59 years. Further research is needed to determine whether breastfeeding can also induce such long-lasting effects on flavor preferences.…”

Section: Link Between Food Preference and Acceptance In Early Childhomentioning

confidence: 73%

Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010

Domínguez¹

2013

JFR

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The purpose of the present research is to identify the experience-related mechanisms which induce the establishment of children's flavor, food and drink acceptance and preferences. The development of children's preferences for flavors, foods and drinks is mediated by a variety of mechanisms, such as flavor transmission via amniotic fluid (AF) and neonatal feeding regimen (breastfeeding and formula milk-based feeding), mere repeated exposure, conditioned preferences for or aversions to gustatory stimuli based on subsequent postingestive consequences, parental strategies and food management of school meals. Operation of specific mechanisms is age-dependent, but they may have interacting effects. An essential feature of these mechanisms is exposure to flavors and foods, which requires prior selection of foods by adults and thereby guarantees cultural transmission of gastronomic habits. Promoting healthy patterns of food consumption by children, such as diets rich in vegetables, requires careful manipulation of these experience-related mechanisms. Flavor, food and drink preferences developed by young and older children appear to remain stable in later life stages, probably due to gustatory imprintings originated during prenatal gestation and childhood. However, the specific age ranges during which such gustatory imprinting may occur, remain, in most cases, unknown. In addition to this, there is a need for further research on specific aspects of the above-mentioned mechanisms to elucidate the development of food preferences in children. For example, the impact of breastfeeding history on later food and/or flavor preferences beyond infancy should be ascertained.

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Section: Link Between Food Preference and Acceptance In Early Childhomentioning

confidence: 73%

Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010

Domínguez¹

2013

JFR

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“…33 In this way, culture-specific flavor preferences are likely initiated early in life. 33,34 Significant traces of this may remain as children become adults and pass on their food habits to the next generation, often via amniotic fluid and breast milk-associated cues. …”

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confidence: 99%

Prenatal and Postnatal Flavor Learning by Human Infants

2001

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ABSTRACT. Background. Flavors from the mother's diet during pregnancy are transmitted to amniotic fluid and swallowed by the fetus. Consequently, the types of food eaten by women during pregnancy and, hence, the flavor principles of their culture may be experienced by the infants before their first exposure to solid foods. Some of these same flavors will later be experienced by infants in breast milk, a liquid that, like amniotic fluid, comprises flavors that directly reflect the foods, spices, and beverages eaten by the mother. The present study tested the hypothesis that experience with a flavor in amniotic fluid or breast milk modifies the infants' acceptance and enjoyment of similarly flavored foods at weaning.Methods. Pregnant women who planned on breastfeeding their infants were randomly assigned to 1 of 3 groups. The women consumed either 300 mL of carrot juice or water for 4 days per week for 3 consecutive weeks during the last trimester of pregnancy and then again during the first 2 months of lactation. The mothers in 1 group drank carrot juice during pregnancy and water during lactation; mothers in a second group drank water during pregnancy and carrot juice during lactation, whereas those in the control group drank water during both pregnancy and lactation. Approximately 4 weeks after the mothers began complementing their infants' diet with cereal and before the infants had ever been fed foods or juices containing the flavor of carrots, the infants were videotaped as they fed, in counterbalanced order, cereal prepared with water during 1 test session and cereal prepared with carrot juice during another. Immediately after each session, the mothers rated their infants' enjoyment of the food on a 9-point scale.Results. The results demonstrated that the infants who had exposure to the flavor of carrots in either amniotic fluid or breast milk behaved differently in response to that flavor in a food base than did nonexposed control infants. Specifically, previously exposed infants exhibited fewer negative facial expressions while feeding the carrot-flavored cereal compared with the plain cereal, whereas control infants whose mothers drank water during pregnancy and lactation exhibited no such difference. Moreover, those infants who were exposed to carrots prenatally were perceived by their mothers as enjoying the carrot-flavored cereal more compared with the plain cereal. Although these same tendencies were observed for the amount of cereal consumed and the length of the feeds, these findings were not statistically significant. Conclusions.Prenatal and early postnatal exposure to a flavor enhanced the infants' enjoyment of that flavor in solid foods during weaning. These very early flavor experiences may provide the foundation for cultural and ethnic differences in cuisine. Pediatrics 2001;107(6). URL: http://www.pediatrics.org/cgi/content/full/107/6/ e88; infant nutrition, prenatal, lactation, weaning, flavor, development, preferences.ABBREVIATIONS. CW, carrot juice during pregnancy and water during lactat...

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“…Na mesma perspectiva, é notado que a presença de salsa na alimentação da mãe permite ao bebê, alimentado no seio, uma inclinação natural pelo gosto da salsa em uma idade mais avançada 26 . Já o consumo de leite aromatizado com baunilha, na fase lactente, aumentaria a preferência da criança pelo ketchup e baunilha na idade adulta 27 .…”

Section: Desenvolvimento Gustativounclassified

Aquisição gustativa na infância: teoria e estudos

Prado-Netto

Marques

Prado-Netto

2017

SDH

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RESUMOObjetivo: Abordar as principais linhas de discussões e pesquisas experimentais sobre a aquisição do gosto (doce, salgado, ácido, amargo e umami) na educação da criança e como isso é refletido no desenvolvimento mental por meio das interações precoces entre o bebê, o ambiente e a mãe. Métodos: Para alcançar tais objetivos, foi realizada uma busca nas bases de dados da Biblioteca Interuniversitária de Saúde em Paris, França, e do motor de pesquisa Science Direct. Resultados: Os recém-nascidos e as crianças têm uma palatabilidade inata pelo doce. A preferência pelo doce diminui da infância à idade adulta. A mãe aprende a reconhecer as necessidades do lactente, graças aos sinais de fome e de mímicas gustativas faciais. O reconhecimento das necessidades do bebê e o fornecimento da resposta adequada são essenciais para a prevenção de transtornos alimentares na idade adulta. A preferência alimentar da criança começa no útero, uma vez que os estudos constataram que o fato da mãe consumir frutas e legumes durante a gestação e na amamentação diminui o risco de a criança rejeitar esses tipos de alimentos posteriormente. Conclusão: A aquisição gustativa na criança é um tema rico e pouco explorado na literatura científi-ca. Por isto, espera-se que esta abordagem possa suscitar estudos experimentais na população brasileira, de modo a estabelecer perspectivas no domínio da aprendizagem gustativa e na saúde da criança. Palavras-Chave: Geusia; Neofobia Alimentar; Preferências Alimentares; Gosto. ABSTRACTObjective: To approach the discussion and experimental research on the acquisition of taste (sweet, salty, sour, bitter and umami) in child's education and how it is reflected in the mental development through early interactions between the baby, the environment and the mother. Methods: To achieve these goals, a search was carried out in the Health Inter-University Library databases in Paris -France and in the ScienceDirect search engine. Results: Newborns and children have an innate palatability for sweet (including fat). The preference for sweet decreases from childhood to adulthood. The mother learns to recognize the needs of the infant, thanks to hunger signals and of facial mimicry. Recognition of the baby's needs and the provision of the appropriate response is essential for the prevention of eating disorders in adulthood. The child's food preferences begins in the womb, studies demonstrate that the mother's consumption of fruits and vegetables during pregnancy and breastfeeding decreases child's risk of rejection of these types of food later. Conclusion: Gustatory acquisition in children is a rich theme and has been little explored in the scientific literature. Therefore, it is expected that this study may increase experimental studies in Revista Saúde e Desenvolvimento Humano, 2017, Junho 5(2): 75-84 76 the Brazilian population, in order to establish perspectives in the area of taste learning and health of children.

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The Influence of Early Experience withVanillin on Food Preference Later in Life

Abstract: A study with 133 adults, who had been breast-fed or bottle-fed after birth, shows that neonatal experience with vanilla influences preferences for other foods in later life.

Cited by 102 publications

References 1 publication

Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010

Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010

Prenatal and Postnatal Flavor Learning by Human Infants

Aquisição gustativa na infância: teoria e estudos

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