A recent study from Durham University reveals that babies recognize food smells they encountered while in the womb. This discovery is significant for understanding how healthy eating habits might begin before birth.
Researchers observed 32 babies whose mothers took capsules with either kale or carrot during pregnancy. When the babies were around three weeks old, their reactions to the smells of these foods were tested. The team used cotton swabs with powdered carrot, kale, or water — as a control — and recorded the babies’ responses on video.
The analysis showed that babies whose mothers had taken carrot capsules were more responsive to the scent of carrots, while those exposed to kale showed positive reactions to its smell. The study suggests that exposure to certain foods in late pregnancy might shape a baby’s preference for those flavors later on.
“This could mean that if mothers consume more greens while pregnant, their babies might develop a fondness for them,” said Professor Nadja Reissland from Durham University.
This research builds on earlier findings from 2022. In that study, scientists used ultrasound to observe how fetuses reacted to flavors after mothers consumed carrot or kale. The fetuses exposed to carrot showed more joyful expressions, while those familiar with kale exhibited more negative reactions.
The recent study followed the same group of babies, tracking their responses from gestation through the first weeks of life. The evidence points to a shift in the babies’ reactions, showing more happy expressions to familiar smells and fewer sad ones.
Dr. Beyza Ustun-Elayan, now at the University of Cambridge, emphasized that babies begin developing food preferences much earlier than once thought. “By introducing these flavors while pregnant, mothers could help shape their child’s eating habits from the start,” she stated.
However, researchers note that this study has its limits. They suggest longer follow-ups and larger studies are needed to fully understand how early exposure to flavors affects children’s eating habits as they grow. They also recognize the challenge of not including a control group that wasn’t exposed to particular flavors, as it complicates understanding the effects of flavor exposure.
Future studies should also consider how different diets, cultural practices, and even post-birth experiences influence children’s preferences as they continue to develop.
Co-author Professor Jackie Blissett from Aston University noted that these results support the idea that moms can lay the groundwork for their baby’s flavor preferences even before birth. Professor Benoist Schaal, from the CNRS and University of Burgundy, remarked on the significance of mothers providing the first flavor experiences for their infants.
The insights gained from this study could lead to healthier lifestyle choices right from the beginning of life.
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Womb, Baby, Carrot, Children, Food, Frequency, Pregnancy, Research, Vegetables
