Diet, sensitive periods in flavour learning, and growth

Abstract

Diet in early infancy has an impact on early growth and the formation of flavour preferences, as well as on later life health outcomes. Although breast milk is the preferred source of nutrition during infancy, more than half of American infants receive infant formula by the age of 4 months. As a group, formula-fed infants weigh more by the age of one year and have a greater risk for later obesity than breastfed infants. However, a recent randomized study found that, when compared to breastfed infants, infants fed an extensively hydrolysed protein formula (ePHF) had more normative weight gain velocity than infants fed cow’s milk formula (CMF). Therefore, grouping all formula-fed infants together with respect to certain health outcomes such as obesity may not be appropriate. Scientific evidence also suggests that there are sensitive periods for flavour learning. Infants become familiar with and learn to accept the flavours they experience through their mother’s amniotic fluid and breast milk as well as formula. These early experiences influence flavour preferences of children that may affect food choices and therefore later life health. Further research on the influence of early diet on growth, flavour preferences, and food choices is imperative.

Processed and ultra-processed food consumption among children aged 13 to 35 months and associated factors

“…Attaining proper nutrition in the early years of life is critical to infant growth and development 10,11 and the dietary habits acquired early tend to persist not only into childhood but also into adulthood 12,13 . There is strong evidence indicating that socioeconomic and demographic characteristics (such as maternal age and education, household income, children having older siblings) 14,15 and family life habits (such as parent nutrition knowledge and food parenting practices) play an important role in children's food preferences 16,17,18 .…”

Report of an EU–US Symposium on Understanding Nutrition-Related Consumer Behavior: Strategies to Promote a Lifetime of Healthy Food Choices

“…Some dramatic examples have emerged, such as hyperphagia and excess body weight in the children of women with inadequate energy intake in early pregnancy(1). Maternal food intake provides exposure to odors sensed in utero , with later effects on vegetable acceptance; these influences continue after birth with exposure through mothers’ milk during breast feeding (2). It was noted that even newborns demonstrate consistent aversion to smells generally characterized as unpleasant (e.g., rotten egg, shrimp/fish) consistent with protective instincts (3).…”

“…The first six months of life is a sensitive period of flavor learning, and 6–12 months appears to be a particularly responsive period influenced by variety and frequency of food offerings (2,4). Repeated exposure to new foods is very effective in improving acceptance in European and US infants and children (5–7).…”

Issues in the Timing of Integrated Early Interventions: Contributions from Nutrition, Neuroscience, and Psychological Research

“…13 Certain domains of language such as phononetic perception (seen in the first 10 months) 111 Acquisition of taste preferences (first 3 months). 112 Acquisition of basic trust and attachment (primarily seen in the 6-12 month period). 113 Early appearing precursors (preschool and early childhood years) of later developmental landmarks…”