Expectant mothers who want their toddlers to enjoy vegetables may benefit from consuming them during pregnancy. A recent study found that newborns displayed positive reactions to the smell of foods they were exposed to in the womb, indicating that early flavor exposure could shape future food preferences.
The research, conducted by Durham University in the UK, observed three-week-old babies whose mothers had regularly consumed either kale or carrot powder during pregnancy. Infants whose mothers had taken carrot capsules showed a favorable response to the scent of carrot, while those exposed to kale in the womb reacted positively to its smell. The findings suggest that prenatal exposure to different flavors may encourage children to develop a preference for these foods later in life.
Professor Nadja Reissland, a leading researcher in fetal and neonatal development, explained that babies appeared to react more positively to smells they had encountered in the final months of pregnancy. This suggests that introducing bitter greens into a mother’s diet could help children accept and enjoy them once they begin eating solid foods. She noted that many parents introduce sweeter foods, such as mashed carrots or bananas, during weaning. However, exposure to bitter greens in the womb might encourage a preference for these healthier options early on.
Unborn babies have a highly developed sense of smell, making it possible for them to distinguish different flavors before birth. This latest study, which followed a 2022 research paper where 4D ultrasound scans captured fetuses smiling in response to carrot ingestion and grimacing at kale, examined newborns’ reactions to familiar scents. Unlike the previous study, where reactions were observed in the womb, this time, babies were given swabs of either carrot or kale to smell. Their responses were recorded and compared to their prenatal reactions.
Scientists analyzed video footage and observed a noticeable increase in “laughter-face” responses and a decrease in “cry-face” expressions when babies smelled the flavors they had encountered in utero. According to Dr. Beyza Ustun-Elayan, the study’s co-lead author, these findings confirm that fetuses not only sense and distinguish different flavors in the womb but also form early memories of them. This suggests that the foundation for food preferences is established before birth.
By introducing a variety of flavors during pregnancy, mothers may be able to shape their child’s taste preferences and encourage healthier eating habits from the start. The study, which also involved researchers from Aston University and academics in France, highlights the potential long-term impact of prenatal flavor exposure on childhood nutrition.
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