Flavor Learning In Utero and Its Implications for Future Obesity and Diabetes

Trout, Kimberly K.; Wetzel-Effinger, Lisa

doi:10.1007/s11892-011-0237-4

Cited by 19 publications

(10 citation statements)

References 28 publications

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“…The current literature is already quite consistent about the transmission of the olfactory and taste characteristics of the mater- nal diet via amniotic fl uid -from the second quarter, when foetal gustatory and olfactory gestational receptors develop -and breast milk 35 . Several studies have shown that regular and frequent exposure of the mother to FV favours faster acceptance of these foods during the supplementary feeding of children and reduces the frequency and severity of feeding diffi culties up to the age of seven years 35,36,37 . It has already been demonstrated that consumption and ex-posure to FV in this phase can have an effect on epigenetic aspects related to smell and taste, including perceptions of bitter/sweet/umami fl avour and, in the future, infl uencing their food preferences 35,38 .…”

Section: Cyclical Infl Uences On Consumptionmentioning

confidence: 99%

Fruit intake and obesity Fruit and vegetables consumption and obesity in Brazil

Machado¹,

Feferbaum

Leone

2016

J. Hum. Growth Dev.

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Introduction: Obesity affects more than half of the adult population and correlates with the development of chronic and psychosocial diseases. The consumption of fruits and vegetables (FV) is a protective factor for obesity, but their consumption is often below the recommendations. Objective:To identify the level of fruit consumption in human development cycles, as well as the data on the association of fruit consumption with excess weight in Brazil. Methods:A non-systematic literature review on the Virtual Health Library (VHL) databases for the period 2005 to 2015. A total of 23 studies were selected in the English and Portuguese languages, according to the study design and population group. Only cohorts and cross sections studies in Brazil were selected. Appropriate FV consumption was considered to be 400 g/day or a frequency of 5 servings/day (3 servings/day of fruits), and overweight was evaluated according to each age group and development cycle. Results:The average consumption for pregnant women was found to be 350 g/day; an inverse relationship was found between total fi bre consumption and gestational weight gain. The average consumption of FV for children and adolescents has remained between 30% and 40%, consumption falling with increasing age. Vigitel data between 2006 and 2014 shows an increase in the prevalence of adequate consumption of FV for adults and seniors according to gender, age and education. Appropriate consumption tripled during this period. There was an association between fruit consumption and weight loss, increased risk of obesity, abdominal obesity, hypertriglyceridemia and presence of metabolic syndrome (SM). Conclusions:The prevalence of adequate consumption of FV is low in all regions of Brazil and among all age groups, the highest prevalence is among women and increases with the advance of age, higher education level and higher socioeconomic status. Adequate fruit consumption correlates to weight loss and/or weight gain control of individuals. INTRODUCTIONObesity is characterized by the chronic accumulation of fat tissue, regionalized or widespread, a combination of genetic factors, environmental and behavioural factors 1 . The National Survey on Health (NSH/PNS), shows that 57% of the population over 18 years old in Brazil presents as overweight 2 . The Food and Nutrition Monitoring System (FNMS/SISVAN) describes the prevalence of overweight in 15% of the population under six years of age, and there is evidence that the evolution of the median weight exceeds WHO standards, tending to overweight in a comparison between the following surveys: Familial Income National Study (FINS/ENDEF), Health and Nutrition National Study (HNNS/PNSN) and Familial Incomes Research (FIR/POF). The same is observed in other national studies such as Nutri-Brazil Childhood 1 .Excess weight has a strong correlation with the development of metabolic syndrome and other chronic diseases, increasing the risk of orthopaedic, pulmonary, Among the protective factors for overweight, the consumption of fr...

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Section: Cyclical Infl Uences On Consumptionmentioning

confidence: 99%

Fruit intake and obesity Fruit and vegetables consumption and obesity in Brazil

Machado¹,

Feferbaum

Leone

2016

J. Hum. Growth Dev.

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“…Regular pre-exposure to anise flavor through mothers’ diet has shown to be effective in inducing a preference for anise odor in newborn babies (Schaal et al, 2000). Some preferences are innate in nature, for example bitterness aversion or sweetness preference (Mennella et al, 2005; though see Desor et al, 1975), nevertheless prenatal life has been shown to have an impact also on later food preferences, showing the importance of mothers’ diet quality during gestation (Trout and Wetzel-Effinger, 2012). …”

Section: The Mediation Of Exposurementioning

confidence: 99%

Food neophobia and its relation with olfaction

2014

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Food neophobia, that is the reluctance to try novel foods, is an attitude that dramatically affects human feeding behavior in many different aspects among which food preferences and food choices appear to be the most thoroughly considered. This attitude has an important evolutionary meaning since it protects the individual from ingesting potentially dangerous substances. On the other hand, it fosters an avoidance behavior that can extend even toward useful food elements. A strong link exists between food neophobia and both the variety in one person’s diet and previous exposures to different foods. In this review, the more recent findings about food neophobia will be concisely described. Given the suggested connection between the exposure to different foods and food neophobia, this review will focus on the relation between this attitude and human chemosensory abilities. Olfaction, in particular, is a sensory modality that has a central role in flavor perception and in food preference acquisition. Therefore, the latest evidences about its relation with food neophobia will be discussed along with the applied and cognitive implications.

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“…Therefore, the higher preference for and acceptance of sour taste could also foster higher intake of acidic foods and thereby improve the ability to perceive sour taste. As taste preferences are often determined early in life, 5 and given that multiple factors influence individual food intake differently, 34 it may be very difficult to verify such a hypothesis. Liem et al 35 assessed the preferences of mothers and their children and found that children with a higher sour tolerance were less food neophobic and ate more different fruits, which could also be for a factor of successful weight maintenance.…”

Section: Discussionmentioning

confidence: 99%