A captivating study from Durham University reveals that what mothers munch on during pregnancy can prime their babies’ taste preferences. Researchers discovered that infants exhibit a delightful response to the aromas of vegetables their mothers consumed late in pregnancy. When mothers indulged in the flavours of kale or carrot, their three-week-old babies responded favourably to the corresponding scents, suggesting a fascinating link between prenatal diet and early taste acceptance.
This groundbreaking research observed the facial expressions of newborns whose mothers consumed carrot and kale powder supplements. Infants exposed to their mothers’ healthy eating choices displayed a joyful reaction to the smell of carrots if their mothers had incorporated carrot capsules. Similarly, those whose mothers sank their teeth into kale were inclined to enjoy its aroma, illustrating the potential influence of maternal dietary habits on infant behaviour.
New research shows that babies favour the smells of foods their mothers eat during pregnancy. A study from Durham University finds that infants react positively to the scents of vegetables like carrots and kale, depending on their mothers’ dietary choices late in pregnancy. This indicates that prenatal nutrition may play a crucial role in shaping babies’ early taste preferences.
The findings underscore the remarkable connection between a mother’s diet and her baby’s developing taste preferences during pregnancy. By enjoying a variety of flavours, especially vegetables, mothers may encourage openness to new tastes in their children, enhancing their willingness to embrace healthier food options as they grow.
Original Source: www.scmp.com
