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Prenatal and postnatal flavor learning by human infants
J A Mennella1, C P Jagnow, G K Beauchamp
1Monell Chemical Senses Center, Philadelphia, Pennsylvania, USA. mennella@monell.org
Pediatrics
|June 5, 2001
Summary
Early flavor exposure through amniotic fluid or breast milk enhances infant enjoyment of similarly flavored foods. This prenatal and postnatal experience shapes early food preferences and may influence cultural cuisine development.
Area of Science:
- Developmental Psychology
- Human Nutrition
- Sensory Science
Background:
- Maternal diet during pregnancy flavors amniotic fluid, influencing fetal exposure.
- Flavors experienced prenatally and through breast milk can shape infant acceptance of foods.
- Early flavor experiences may form the basis for cultural culinary preferences.
Purpose of the Study:
- To test if prenatal or early postnatal flavor exposure modifies infant acceptance of similarly flavored foods.
- To investigate the impact of maternal consumption of carrot juice on infant food preferences.
Main Methods:
- Pregnant women consumed carrot juice or water during pregnancy and lactation.
- Infants were exposed to carrot flavor via amniotic fluid or breast milk.
- Infant responses to carrot-flavored cereal were assessed during weaning.
Main Results:
- Infants exposed to carrot flavor showed fewer negative facial expressions to carrot cereal.
- Mothers perceived previously exposed infants as enjoying carrot cereal more.
- No significant differences were found in consumption amount or feed duration.
Conclusions:
- Prenatal and early postnatal flavor exposure enhances enjoyment of that flavor in solid foods.
- Early flavor experiences can lay the groundwork for cultural and ethnic food preferences.