Food Tastes in Children Are Decided in the Womb

According to a U.S. study, our food tastes are decided shortly after birth and even in the womb of our mother. The baby would be influenced by the regime of the mother during pregnancy and the flavour of milk.

In matters of food taste, what are the respective influences? While many studies have already contributed to this debate, the U.S. study recently which was presented at a conference of the American Psychiatric Society, stressed the role of the mother during pregnancy and the first months of the unborn child.

Influence of mother on child's taste

In this study researchers at the Monell Chemical Senses Centre in Philadelphia have established three groups of pregnant women which amounted to 45 women. The first group consumed carrot juice four times a week for three weeks at the end of pregnancy, then water after birth. The second group consumed the water at the end of pregnancy and carrot juice during the first two months of the lactation period. Finally, the third group consisted of women who drank the water before and after pregnancy.

The researchers then monitored the introduction of cereals in the diet of infants to five and a half months. In one case, these grains were accompanied by carrot juice while in the other they were accompanied by water.

The scientists then found that children exposed to carrot juice, whether in the womb of their mother or during the feeding, consumed significantly more cereals that tasted like carrots more than the others. Moreover, according to the mothers these children were more satisfied with the taste of carrots. This study demonstrates the role of mothers in shaping the tastes of the child in relation to food.

Cultural tastes

This team of Monell Chemical Senses Centre has conducted several tests on this matter. In other studies it was shown that the diet of the mother influences the taste of the amniotic fluid. The scientists were also able to demonstrate that certain foods such as garlic, mint, vanilla and alcohol change the taste milk. Research on animals has shown that exposure to a flavour in the womb or through breastfeeding led to long-term preferences. That is certainly one of the ways used so that small mammals will learn to choose between dangerous foods and others that can be consumed. Regarding the role of this mechanism in humans this is a way in which the child will be influenced by his environments which is certainly a strong aspect of the culture to which he belongs.

Innate or acquired?

If this study suggests a transmission of food tastes from mother to child, the debate is still not decided between the innate or acquired taste. Previous studies have shown that babies at birth preferred innate sweetness and rejected the acid taste. Experiments on animals have shown that you can condition food tastes. This was done by giving sugar to rats eventually making them sick and hating sugar.

Sources:

http://www.monell.org/researchoverview_h.htm