Olfactory conditioning facilitates diet transition in human infants

Coyle, S. T.; Arnold, H. Moore; Goldberg-Arnold, JS; Rubin, Deborah C.; Hall, W. G.

doi:10.1002/1098-2302(200011)37:3<144::aid-dev3>3.0.co;2-z

Cited by 12 publications

(6 citation statements)

References 29 publications

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“…Interestingly, the enhanced consumption by restrained eaters was highly specific; those participants also showed greater consumption of cookies after the cookie cue than after the pizza or no cue. Given that cue-potentiated feeding has been observed in human infants [39] and young children [40], a better grasp of the determinants of this phenomenon may prove useful in understanding the development of both normal and pathological eating.…”

Section: Discussionsupporting

confidence: 68%

Reinforcer-specificity of appetitive and consummatory behavior of rats after Pavlovian conditioning with food reinforcers

Galarce

Crombag

Holland

2007

Physiology & Behavior

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We examined the reinforcer-specificity of Pavlovian conditioning in the control of appetitive and consummatory behaviors in Pavlovian-to-instrumental transfer, cue-potentiated eating, and devaluation procedures. Rats received pairings of one conditioned stimulus with sucrose and another conditioned stimulus with maltodextrin. In Experiment 1, rats were also trained to earn sucrose for one instrumental response and maltodextrin for another. In a transfer test, the Pavlovian cues enhanced the rate of instrumental responding more when the food reinforcer predicted by the instrumental response and the Pavlovian cue were consistent than when they were inconsistent, but both cues enhanced both responses. In Experiment 2, sated rats' consumption of each food was potentiated in the presence of a cue for that food, but not in the presence of a cue for the other food. In Experiment 3, one food was devalued by pairing it with lithium chloride, prior to testing food consumption and food-cup directed behaviors. The food cues selectively controlled food-cup related behaviors, regardless of the presence of the devalued or nondevalued foods in the food cup. Together, these results are consistent with the view that conditioned cues modulate appetitive and consummatory behaviors with increasing levels of specificity. The closer an action comes to ingestion, the more it is controlled by sensory properties conveyed by learned cues. These data are discussed in the context of allostatic regulation of food foraging and intake.

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Section: Discussionsupporting

confidence: 68%

Reinforcer-specificity of appetitive and consummatory behavior of rats after Pavlovian conditioning with food reinforcers

Galarce

Crombag

Holland

2007

Physiology & Behavior

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“…Such early odour experience favours the emergence of human infants' selective responsiveness to foods [12,13,95,96]. That odour cues positively associated with human milk support infant acceptance of novel feeding contexts (bottle: [97]) or of novel foods [11] attests to the strength of these initial maternal olfactory effects. Third, beyond experience of dominant flavour qualities in amnio or in lacto, early and prolonged exposure to chemosensory variety induces weanlings to tolerate ingesting more of a food that is a priori repulsive because it is unusual.…”

Section: Odour-based Maternal Weaning Strategiesmentioning

confidence: 98%

Olfaction scaffolds the developing human from neonate to adolescent and beyond

Schaal

Saxton

Loos

et al. 2020

Phil. Trans. R. Soc. B

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The impact of the olfactory sense is regularly apparent across development. The fetus is bathed in amniotic fluid (AF) that conveys the mother's chemical ecology. Transnatal olfactory continuity between the odours of AF and milk assists in the transition to nursing. At the same time, odours emanating from the mammary areas provoke appetitive responses in newborns. Odours experienced from the mother's diet during breastfeeding, and from practices such as pre-mastication, may assist in the dietary transition at weaning. In parallel, infants are attracted to and recognize their mother's odours; later, children are able to recognize other kin and peers based on their odours. Familiar odours, such as those of the mother, regulate the child's emotions, and scaffold perception and learning through non-olfactory senses. During juvenility and adolescence, individuals become more sensitive to some bodily odours, while the timing of adolescence itself has been speculated to draw from the chemical ecology of the family unit. Odours learnt early in life and within the family niche continue to influence preferences as mate choice becomes relevant. Olfaction thus appears significant in turning on, sustaining and, in cases when mother odour is altered, disturbing adaptive reciprocity between offspring and carer during the multiple transitions of development between birth and adolescence. This article is part of the Theo Murphy meeting issue ‘Olfactory communication in humans’.

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“…Johnson et al (1991) demonstrated a preference for a flavor associated with higher energy density (FNL) in children aged 2–5 years. Coyle et al (2000) demonstrated that olfactory associative conditioning could be used to increase intake of water in 6-month-old infants (FFL). During three feeds, infants were exposed to a scented disc placed around the top of a bottle containing their regular, liked formula milk.…”

Section: Summary Of Literaturementioning

confidence: 99%

How Infants and Young Children Learn About Food: A Systematic Review

et al. 2017

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Early childhood is a critical time for establishing food preferences and dietary habits. In order for appropriate advice to be available to parents and healthcare professionals it is essential for researchers to understand the ways in which children learn about foods. This review summarizes the literature relating to the role played by known developmental learning processes in the establishment of early eating behavior, food preferences and general knowledge about food, and identifies gaps in our knowledge that remain to be explored. A systematic literature search identified 48 papers exploring how young children learn about food from the start of complementary feeding to 36 months of age. The majority of the papers focus on evaluative components of children's learning about food, such as their food preferences, liking and acceptance. A smaller number of papers focus on other aspects of what and how children learn about food, such as a food's origins or appropriate eating contexts. The review identified papers relating to four developmental learning processes: (1) Familiarization to a food through repeated exposure to its taste, texture or appearance. This was found to be an effective technique for learning about foods, especially for children at the younger end of our age range. (2) Observational learning of food choice. Imitation of others' eating behavior was also found to play an important role in the first years of life. (3) Associative learning through flavor-nutrient and flavor-flavor learning (FFL). Although the subject of much investigation, conditioning techniques were not found to play a major role in shaping the food preferences of infants in the post-weaning and toddler periods. (4) Categorization of foods. The direct effects of the ability to categorize foods have been little studied in this age group. However, the literature suggests that what infants are willing to consume depends on their ability to recognize items on their plate as familiar exemplars of that food type.

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Olfactory conditioning facilitates diet transition in human infants

Cited by 12 publications

References 29 publications

Reinforcer-specificity of appetitive and consummatory behavior of rats after Pavlovian conditioning with food reinforcers

Reinforcer-specificity of appetitive and consummatory behavior of rats after Pavlovian conditioning with food reinforcers

Olfaction scaffolds the developing human from neonate to adolescent and beyond

How Infants and Young Children Learn About Food: A Systematic Review

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