Flavour programming during breast-feeding.
Flavour programming during breast-feeding.
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母乳喂养期间的风味编程。
DOI：
10.1007/978-1-4020-8749-3_9
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发表时间：
2009
影响因子：
--
通讯作者：
Mennella,JA
中科院分区：
文献类型：
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作者：
Mennella,JA
作为杂食动物，人类开发了广泛的潜在动植物食品。因此，发育过程必须采取行动，确保一个人不会因为对新食物的极少偏好和强烈厌恶而被限制在有限的食物范围内。然而，粗略地看一看烹饪中的文化差异，就会发现在一种文化中，并不是所有的潜在食物都被实际消费了。个人体验可以被认为是一个人吸收文化的机制，它必须用来指定可接受的和首选的食物。2在定义了味道的概念后，本文总结了从科学研究中收集到的关于人类婴儿感官能力的见解，并描述了母亲将饮食文化传递给女儿和儿子的最早方式之一。这项研究表明，像其他哺乳动物一样，女性在怀孕和哺乳期间吃的食物分别带有羊水和母乳的味道。这样的经历会偏向于对特定口味的接受，并可能会对以后的食物偏好产生影响。
As omnivores, humans exploit a wide range of potential plant and animal foods. Thus, developmental processes must act to ensure that an individual is not restricted to a narrow range of foodstuffs by virtue of few preferences and strong aversions for novel foods. 1 Nevertheless, a cursory view of cultural differences in cuisine serves to show that not all of the potential foods available to individuals within a culture are actually consumed. Individual experiences, which can be conceived as the mechanism by which one absorbs culture, must serve to specify acceptable and preferred foods. 2 After defining the concept of flavour, this essay summarises the insights gleaned from scientific research on the sensory capabilities of the human infant and describes one of the first ways that mothers pass on to daughters and sons their gastronomic culture. This body of research reveals that, like other mammals, the foods eaten by women during pregnancy and lactation flavour amniotic fluid and mothers’ milk, respectively. Such experiences bias acceptance of particular flavours and may ‘program’later food preferences.