Infant Feeding Practices and Early Flavor Experiences in Mexican Infants: An Intra-Cultural Study

Mennella, Julie A.; Turnbull, Bernardo; Ziegler, Paula; Martı́nez, Homero

doi:10.1016/j.jada.2005.03.008

Cited by 52 publications

(30 citation statements)

References 24 publications

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“…Além disso, composto essencialmente de açúcar ou edulcorantes, o consumo de refrigerantes, está associado à diminuição da ingestão de suco de frutas naturais e leite 29 . Ainda que de forma não consensual, a literatura tem apontado aumento de práticas alimentares saudáveis na gestação 8,9,30 . Uma possível explicação é que na gestação há maior preocupação da mulher com a alimentação, e consequentemente melhora desta.…”

Section: Discussionunclassified

Práticas alimentares de gestantes e mulheres não grávidas: há diferenças?

Gomes¹,

Malta²,

Martiniano³

et al. 2015

Rev. Bras. Ginecol. Obstet.

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ResumoOBJETIVOS: Conhecer o comportamento alimentar de gestantes assistidas pela atenção primária à saúde e compará-lo ao de mulheres em idade fértil das capitais brasileiras. MÉTODOS: Estudo transversal realizado no segundo trimestre gestacional com 256 gestantes, sorteadas dentre as assistidas pelas unidades de atenção primária à saúde de um município do interior paulista em 2009/2010. As práticas alimentares foram investigadas utilizando questionário adaptado do sistema Vigitel, composto por questões acerca de comportamentos alimentares em geral e frequência e características de consumo de grupos alimentares/alimentos específicos. Para a comparação foram utilizados os indicadores reportados pelo sistema Vigitel para as mulheres em idade fértil das capitais brasileiras no ano de 2010. As análises envolveram a apresentação de distribuição de frequências e estatísticas descritivas (distribuição de frequências ou médias e respectivos intervalos de confiança) com comparações de acordo com faixa etária. RESULTADOS: A maioria das gestantes consumia o café da manhã todos os dias (86,7%); a troca da refeição principal por lanche uma ou duas vezes por semana era o hábito de 45,7%. O consumo diário de frutas, salada crua, verduras e legumes não ocorria, respectivamente, em 48,8, 41,8 e 55,1% das gestantes. Peixe foi relatado como nunca ou quase nunca consumido por 64,4% das gestantes. Pelo menos uma vez por semana, 69,9% delas relataram consumo de refrigerante e 86,4% de bolacha/biscoito. Comparando as gestantes e mulheres em idade fértil das capitais brasileiras, a prevalência de excesso de peso foi bastante parecida e não houve diferenças entre o consumo regular de frutas e hortaliças. Carne com excesso de gordura e leite integral foram mais consumidos pelas gestantes, com diferenças em todas as faixas etárias analisadas. Por outro lado, gestantes tiveram menor ingestão regular de refrigerantes. CONCLUSÕES: Devem ser variadas e de grande importância as ações a serem praticadas na atenção pré-natal, desde promover o consumo de alimentos específicos até orientações sobre comportamentos alimentares, não deixando de reforçar os hábitos alimentares saudáveis já concretizados. Abstract PURPOSE:To determine the eating behavior of pregnant women assisted by primary health care and to compare it with women at childbearing age in Brazilian capitals. METHODS: A cross-sectional study conducted on 256 pregnant women in the second trimester of gestation, selected by drawing lots from those assisted by primary health care units of a municipality in the state of São Paulo in 2009/2010. Eating habits were investigated via a questionnaire adapted from the VIGITEL system, consisting of questions about eating habits in general and the frequency and consumption characteristics of food groups/specific foods. For tis comparison, we used the indicators reported by the VIGITEL system for women at childbearing age in Brazilian capitals in 2010. The analyses involved the presentation of frequency distribution and descriptive statistics with com...

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Section: Discussionunclassified

Práticas alimentares de gestantes e mulheres não grávidas: há diferenças?

Gomes¹,

Malta²,

Martiniano³

et al. 2015

Rev. Bras. Ginecol. Obstet.

View full text Add to dashboard Cite

show abstract

“…Los alimentos que toman las madres durante el embarazo y la lactancia van a formar parte de los primeros patrones alimentarios del niño durante la alimentación complementaria, por lo que los niños desarrollan preferencias por el tipo de cocina regional (15). Según Bryant (16), los padres mexicanos dan a sus hijos paquetes de azúcar mezclado con polvo de chile rojo, con el fin de construir una mayor tolerancia a estos, lo que muestra la importancia del factor de exposición y cultura con el gusto por el picante.…”

Section: Discussionunclassified

“…Específicamente quienes presentaron una asociación estadís-ticamente significativa con el gusto por los alimentos picantes fueron los encuestados con un IMC clasificado con sobrepeso, valor p = 0,011 con un OR de 1,9 y un IC al 95% de (1,15). Presentaron la mayor proporción con un 74,7% de personas con sobrepeso que indican que les gusta el picante.…”

Section: Relación Entre La Tolerancia Del Picante Y El Paísunclassified

Programación nutricional del gusto y la tolerancia al picante

et al. 2016

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Programación nutricional del gusto y la tolerancia al picante AbstractIntroduction: Tradition and assiduity with which spicy foods are consumed play a very important role in the taste and tolerance of spicy. Objectives: We sought to study whether the taste for spicy is inherited from generation to generation, or if it is learned by culture and what factors make it happen or not (tastes of the father and mother, family food culture, introduction of spicy food during pregnancy and lactation, genetics, etc). Methods: A survey was conducted in 515 participants from three continents, in three languages (Spanish, English and Chinese) to fi ll on internet. Questions referred to their taste for spicy foods and their tolerance, spicy foods used, at what age they began to consume it, if their father or mother likes spicy food, and if their mother consumed it during pregnancy and/or lactation. Results: There is statistically signifi cant difference between the taste for spicy and sex (p < 0.001), tolerance (p < 0.001), and only in females, the mothers taste for spicy (p < 0.001) consumption during pregnancy (p < 0.001) and breastfeeding (p = 0.005) and the fathers taste for spicy (p = 0.003). There is a correlation between the continent of residence (p = 0.007) and birth (p = 0.012) and tolerance to spicy foods. Conclusion:The infl uence of parents, gender and body composition were related to different tastes and tolerances.

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“…It has recently been shown that maternal characteristics and behaviors can influence prenatal development of food choices [15]. Mennella and Beauchamp [16] have demonstrated that food preferences in children are related to early exposure to foods in utero and in mother's milk, a remarkable finding that reflects that appropriate environmental control at early stages might result in an early intervention. Nevertheless, because it is the interaction of the individual with the environment that actually influences obesity-related outcomes, additional research is necessary to understand the mechanisms to which this interaction occurs, particularly among individuals of diverse racial/ethnic backgrounds who might have different cultural and behavioral practices that might differentially impact obesity.…”

Section: Environmental Components To Energy Balancementioning

confidence: 99%

Disruptions in energy balance: Does nature overcome nurture?

Fernández

Casazza

Divers

et al. 2008

Physiology & Behavior

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Fat accumulation, in general, is the result of a breakdown in the homeostatic regulation of energy balance. Although, the specific factors influencing the disruption of energy balance and why these factors affect individuals differently are not completely understood, numerous studies have identified multiple contributors. Environmental components influence food acquisition, eating, and lifestyle habits. However, the variability in obesity-related outcomes observed among individuals placed in similar controlled environments support the notion that genetic components also wield some control. Multiple genetic regions have been associated with measures related to energy balance; however, the replication of these genetic contributors to energy intake and energy expenditure in humans is relatively small perhaps because of the heterogeneity of human populations. Genetic tools such as genetic admixture account for individual's genetic background in gene association studies, reducing the confounding effect of population stratification, and promise to be a relevant tool on the identification of genetic contributions to energy balance, particularly among individuals of diverse racial/ethnic backgrounds. Although it has been recognized that genes are expressed according to environmental influences, the search toward the understanding of nature and nurture in obesity will require the detailed study of the effect of genes under diverse physiologic and behavioral environments. It is evident that more research is needed to elucidate the methodological and statistical issues that underlie the interactions between genes and environments in obesity and its related comorbidities.

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Infant Feeding Practices and Early Flavor Experiences in Mexican Infants: An Intra-Cultural Study

Cited by 52 publications

References 24 publications

Práticas alimentares de gestantes e mulheres não grávidas: há diferenças?

Práticas alimentares de gestantes e mulheres não grávidas: há diferenças?

Programación nutricional del gusto y la tolerancia al picante

Disruptions in energy balance: Does nature overcome nurture?

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