Weanling Infants Prefer the Odors of Green Vegetables, Cheese, and Fish When Their Mothers Consumed These Foods During Pregnancy and/or Lactation
Author:
Affiliation:
1. Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
Funder
Conseil Régional Bourgogne
Agence Nationale de la Recherche
Publisher
Oxford University Press (OUP)
Subject
Behavioral Neuroscience,Physiology (medical),Sensory Systems,Physiology
Link
http://academic.oup.com/chemse/article-pdf/44/4/257/28411586/bjz011.pdf
Reference42 articles.
1. Promoting healthy food preferences from the start: a narrative review of food preference learning from the prenatal period through early childhood;Anzman-Frasca;Obes Rev,2018
2. Toddlers’ transition to table foods: impact on nutrient intakes and food patterns;Briefel;J Am Diet Assoc,2004
3. A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples;Buettner;Flavour Fragr J,2007
4. Long-lasting memory for an odor acquired at the mother’s breast;Delaunay-El Allam;Dev Sci,2010
5. Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption;Engel;Appetite,2006
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