Infant Acceptance of Primary Tastes and Fat Emulsion: Developmental Changes and Links with Maternal and Infant Characteristics.

Infant Acceptance of Primary Tastes and Fat Emulsion: Developmental Changes and Links with Maternal and Infant Characteristics.

Chem Senses. 2017 Sep 01;42(7):593-603

Authors: Schwartz C, Chabanet C, Szleper E, Feyen V, Issanchou S, Nicklaus S

Abstract
Previous studies on taste acceptance have been conducted taste-by-taste and with a cross-sectional design. The aim of this study was to longitudinally evaluate the acceptance of sweet, salty, bitter, sour and umami solutions, and a fat emulsion comparatively in a birth cohort from 3 to 20 months old. The acceptance of each taste relative to water was defined using proportional variables that are based on ingestion (IR) or liking evaluated by the experimenter (LR). These data were analyzed with mixed models that accounted for age and subject effects (minimum 152 observations/age/taste; maximum 216). For saltiness, acceptance increased sharply between 3 and 12 months old. The trajectories of acceptance were parallel for sweetness, sourness, and the umami tastes between 3 and 20 months old, with sweetness being preferred. Between 12 and 20 months old, the acceptance of all tastes, except bitterness, decreased, and at 20 months old, only sweetness was not rejected. The acceptance of bitterness remained stable. For the fat emulsion, acceptance evolved from indifference to rejection. The acceptance of saltiness and umami tastes were lower in girls than boys at 20 months old. The acceptance of the fat emulsion was higher in infants who were born heavier and taller. At 20 months old, the fat emulsion acceptance was higher in infants who were born from mothers with a higher prepregnancy body mass index. Finally, the taste differential reactivity (the standard deviation of the IRs) significantly increased from 3 to 20 months old.

PMID: 28821180 [PubMed - in process]

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