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The influence of diet prenatally and during the first year of life on sour taste development - a longitudinal investigation within an Irish setting.
Kennedy, Aileen
A mother‘s diet during pregnancy and lactation influences the infant‘s taste development as early exposure to flavour in amniotic fluid and breast milk can modify innate taste preferences in infants. Infants are born with an innate preference for sweet flavours while rejecting bitter and sour tastes. Sour taste preference in infants is linked to high fruit intake and given the increase in childhood obesity it is important we maximise the chances that children developing healthy food preferences. This study examined the relationship between maternal fruit intake during pregnancy and lactation and the development of sour taste preference during the first year of life. Mothers completed a 7-day food diary during the 3rd trimester of pregnancy and at 12 weeks post-partum. Infant feeding practices were recorded at birth, 3, 6 and 12 months and infant food intake was assessed at 12 months using a 3-day food dairy. At 6 and 12 months sour taste acceptance in infants was examined by offering a base drink with increasing molar concentration (M) of citric acid (0.00M, 0.013M, 0.029M and 0.065M). The infant was allowed to consume these solutions ad libitum over 60 seconds. Sour taste acceptance was measured using three methods, amount ingested by the infant, the mother‘s perception of the infants acceptance and the frequency of the negative responses by the infant to the solutions as measured by video analysis. In general, infants rejected extreme sour tastes at 6 and 12 months. However, a large variability within the group was observed, with some accepting these tastes. Fruit consumption by mothers during pregnancy, gender and the length of exclusive breastfeeding were positively associated with acceptance of sour tastes at 6 months (p<0.05). At 12 months, only an infant‘s own fruit consumption was positively associated with sour taste acceptance (p<0.05). This study also provided insights into mothers‘ diet during pregnancy and lactation. While in general their diet was adequate, participants had higher than recommended fat, saturated fat and salt intakes and lower than recommended intakes of folate vitamin D. Infants‘ diet at 12 months also had poor intakes of vitamin D. This study sheds light on the relationship between early exposure to fruit and sour taste acceptance infants, which could be exploited to improve fruit intake from infancy.
Keyword(s): Nursing; Epidemiology; Health; Pediatric nursing; Sour Taste Development; Breastfeeding
Publication Date:
Type: Other
Peer-Reviewed: Unknown
Language(s): English
Contributor(s): Harrington, Tracey; O'Neill, Sandra
Institution: Dublin City University
Citation(s): Kennedy, Aileen (2014) The influence of diet prenatally and during the first year of life on sour taste development - a longitudinal investigation within an Irish setting. PhD thesis, Dublin City University.
Publisher(s): Dublin City University. School of Nursing and Human Sciences
File Format(s): application/pdf
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First Indexed: 2014-04-10 05:47:25 Last Updated: 2019-02-09 06:26:33