Prenatal and postnatal flavor learning by human infants
Prenatal and postnatal flavor learning by human infants
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DOI：
10.1542/peds.107.6.e88
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发表时间：
2001-06-01
期刊：
影响因子：
8
通讯作者：
Beauchamp, GK
中科院分区：
文献类型：
--
作者：
Mennella, JA;Jagnow, CP;Beauchamp, GK
背景。怀孕期间母亲饮食中的味道会传递到羊水中并被胎儿吞咽。因此，婴儿在第一次接触固体食物之前可能会体验到女性在怀孕期间吃的食物类型以及其文化的风味原则。其中一些相同的味道稍后会被婴儿从母乳中体验到，母乳是一种液体，像羊水一样，包含直接反映母亲所吃的食物、香料和饮料的味道。本研究检验了这样的假设：羊水或母乳中的风味体验会改变婴儿在断奶时对类似风味食物的接受和享受。方法。计划母乳喂养婴儿的孕妇被随机分配到 3 组中的一组。这些妇女在怀孕最后三个月连续三周每周饮用 4 天 300 毫升的胡萝卜汁或水，然后在哺乳期的前 2 个月再次饮用。第1组的母亲在怀孕期间喝胡萝卜汁，在哺乳期间喝水；第二组的母亲在怀孕期间喝水，在哺乳期间喝胡萝卜汁，而对照组的母亲在怀孕和哺乳期间都喝水。在母亲开始用谷类食品补充婴儿饮食约 4 周后，在婴儿被喂食含有胡萝卜味道的食物或果汁之前，对婴儿按平衡顺序喂养的过程进行了录像，在一次测试中用水准备麦片，在另一次测试中用胡萝卜汁准备麦片。每次疗程结束后，母亲们立即以 9 分制的方式对婴儿对食物的喜爱程度进行评分。结果。结果表明，接触过羊水或母乳中胡萝卜味道的婴儿对食品基料中胡萝卜味道的反应与未接触过的对照婴儿不同。具体来说，与普通麦片相比，先前接触过胡萝卜味麦片的婴儿在喂养胡萝卜味麦片时表现出更少的负面面部表情，而母亲在怀孕和哺乳期间喝水的对照婴儿则没有表现出这种差异。此外，那些在产前接触过胡萝卜的婴儿被母亲认为与普通麦片相比更喜欢胡萝卜味麦片。尽管在谷物消耗量和饲料长度方面也观察到了相同的趋势，但这些发现并不具有统计显着性。结论。产前和产后早期接触某种风味可以增强婴儿在断奶期间对固体食物中该风味的享受。这些非常早期的风味体验可能为烹饪中的文化和种族差异提供了基础。
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.