Innate and learned preferences for sweet taste during childhood

Ventura, Alison K.; Mennella, Julie A.

doi:10.1097/mco.0b013e328346df65

Cited by 285 publications

(176 citation statements)

References 55 publications

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“…Similarly, research has shown that introduction to sugary foods early in life can influence preferences and consumption of sweet foods later in life (Avena et al . 2008; Ventura & Mennella 2011). Half of children 6–23 months of age in this study had consumed a sweet commercially produced snack food product or sweetened beverage on the preceding day.…”

Section: Discussionmentioning

confidence: 99%

High use of commercial food products among infants and young children and promotions for these products in Cambodia

Pries

Huffman

Mengkheang

et al. 2016

Maternal & Child Nutrition

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Despite national improvements in child survival, 40% of Cambodian children less than 5 years of age are stunted. Commercially produced complementary foods could be nutritionally beneficial for young children in Cambodia if fortified and of optimal nutrient composition. However, other nutrient‐poor commercially produced snack foods may be detrimental to young child feeding by displacing consumption of other nutritious foods. This study assessed consumption of commercial food products among infants and young children and their mothers' exposure to promotions for these products. A cross‐sectional survey was conducted among 294 mothers of children less than 24 months of age living in Phnom Penh. Of children 6‐23 months of age, 55.0% consumed a commercially produced snack food product on the prior day, and 80.6% had consumed one in the prior week. Only 12 (5.4%) children 6‐23 months of age had consumed a commercially produced complementary food. Almost all mothers (96.9%) had observed a promotion for a commercially produced snack food product, and 29.3% reported observation of a promotion for a commercial complementary food. Only one‐third (32.9%) of children 6‐23 months of age achieved a minimum acceptable diet. Findings indicate that there is a need to improve infant and young child feeding practices among children less than 24 months of age living in Phnom Penh. Nutritious options should be promoted, and consumption of unhealthy commercially produced snack food products should be discouraged.

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Section: Discussionmentioning

confidence: 99%

High use of commercial food products among infants and young children and promotions for these products in Cambodia

Pries

Huffman

Mengkheang

et al. 2016

Maternal & Child Nutrition

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show abstract

“…5,6 Preschool children typically consume a narrow variety of foods, which includes low quantities of vegetables. 7 This is thought to be secondary to young children's innate preference for sweet foods, 8 avoidance of new foods, 9 and limited exposure to fruits and vegetables by caregivers. 10 To address the obesity epidemic for this young age group it is recommended that caregivers provide children with repeated exposures to fruits and vegetables and enthusiastically model consumption, as young children are influenced by adult dietary behaviors.…”

Section: Introductionmentioning

confidence: 99%

Are Mealtime Best Practice Guidelines for Child Care Centers Associated with Energy, Vegetable, and Fruit Intake?

et al. 2016

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Background: Mealtime best practices for obesity prevention in child care have been developed from experimental studies and expert opinion. Our objective was to describe adherence to best practices in child care centers and to evaluate the association between mealtime practices and children's dietary intake.Methods: We conducted an observational study of 349 preschoolers, ages 36 to 72 months, from 30 child care centers in Cincinnati, Ohio (November 2009 to January 2011). Trained observers recorded providers' behaviors related to six mealtime best practice recommendations and documented children's intake (n = 60 group lunches). General linear mixed models were used to evaluate the association between practice use and children's total energy (caloric consumption) and fruit and vegetable consumption.Results: Adherence to individual mealtime best practices was variable (0%-77%). Staff sitting with children at lunch was associated with lower energy intake and higher vegetable intake. Staff eating some of the same foods was associated with higher energy intake and higher vegetable intake. Staff encouraging children to try new/less-favorite foods more than once was associated with lower fruit intake. Staff having general conversations with children (not addressed in recommendations) was associated with lower vegetable intake. Family-style meal service, staff talking about healthy foods, and staff helping children assess hunger before seconds were not significantly associated with intake.Conclusions: Few mealtime best practices were associated with dietary intake. Given the number of meals children consume in child care and the prevalence of childhood obesity, efforts to identify mealtime practices that improve children's dietary intake are crucial for obesity prevention.

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“…Infants and other mammals show an inherent 46 liking for sweetness that is present from birth (Steiner 1979, Ventura andMennella 2011). 47 'Sweet-calorie learning' in humans 7 satiation, and 4) expected sickliness (see below for details).…”

Section: Introduction 44mentioning

confidence: 99%

Modulation of sweet preference by the actual and anticipated consequences of eating

et al. 2016

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19Previous research has shown that non-human animals exhibit an inverted-U pattern of sweet 20 preference, with consumption increasing across moderate levels of sweetness and then 21 declining for high levels of sweetness. In rodents, this pattern reflects an avoidance of the 22 postingestive effects of consuming energy-dense sugar solutions (conditioned satiation). 23Here, we examined whether humans also adjust their preferences to compensate for the 24 anticipated energy content / satiating outcomes of consuming sweetened foods. In two 25 experiments (each N = 40), participants were asked to taste and imagine eating small (15 g) 26 and large (250 g) portions of five novel desserts that varied in sweetness. Participants 27 evaluated the desserts' expected satiety, expected satiation, and expected sickliness. A 28 measure of estimated energy content was also derived using a computerized energy 29 compensation test. This procedure was completed before and after consuming a standard 30 lunch. Across both experiments, results confirmed that participants preferred a less sweet 31 dessert when asked to imagine eating a large versus a small portion, and when rating the 32 dessert in a fed versus fasted state. We also obtained evidence that participants anticipated 33 more energy from the sweeter desserts (even in Experiment 2 when half of the participants 34 were informed that the desserts were equated for energy content). However we found only 35 partial evidence for anticipated satiation-expected sickliness was related systematically to 36 increases in sweetness, but expected satiation and expected satiety were only weakly 37 influenced. These findings raise questions about the role of sweetness in the control of food 38 intake (in humans) and the degree to which 'sweet-calorie learning' occurs in complex 39 dietary environments where sweetness may actually be a poor predictor of the energy 40 content of foods. 41

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Innate and learned preferences for sweet taste during childhood

Abstract: An examination of the basic biology of sweet taste during childhood provides insight, as well as new perspectives, for how to modify children's preferences for and intakes of sweet foods to improve their diet quality.

Cited by 285 publications

References 55 publications

High use of commercial food products among infants and young children and promotions for these products in Cambodia

High use of commercial food products among infants and young children and promotions for these products in Cambodia

Are Mealtime Best Practice Guidelines for Child Care Centers Associated with Energy, Vegetable, and Fruit Intake?

Modulation of sweet preference by the actual and anticipated consequences of eating

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