Flavor perception in human infants: development and functional significance

Area of Science:

• Human nutrition
• Sensory science
• Developmental psychology

Background:

• Dietary habits, particularly high intake of salt, sugar, and fat, are linked to chronic diseases like diabetes and cardiovascular disease.
• Food flavor is a critical determinant of food acceptance and consumption levels.
• Understanding the factors influencing human flavor preferences is essential for public health.

Purpose of the Study:

• To review key factors influencing human flavor preferences.
• To highlight the impact of early life experiences on taste and flavor learning.

Main Methods:

• Review of scientific literature, with a focus on studies from the authors' laboratories.
• Analysis of research on the role of early flavor exposure in shaping subsequent preferences and intake.

Main Results:

• Innate taste preferences exist (e.g., sweet, salty, umami), but can be modified by experience.
• Prenatal exposure to flavors via amniotic fluid can influence later taste preferences.
• Postnatal flavor learning continues through breast milk, formula, and early foods, impacting long-term choices.

Conclusions:

• Early sensory experiences, both in utero and post-birth, profoundly shape long-term food and flavor preferences.
• These learned preferences can influence nutrient intake and impact overall health outcomes.
• Flavor learning is a continuous process from gestation through early childhood, with lasting health implications.