Abstract
Background: The relationship between food preference in early childhood and prenatal exposure to flavor in the amniotic fluid is well documented. Although its association with flavor transmission in the breast milk has also been noted, it is poorly reported in this country. Objective: The present study aims to determine the relationship between mothers’ dietary exposure during exclusive breastfeeding and food preference in their preschool-aged children. Methods: Two hundred and twenty (220) mother-child dyads who met the study criteria were enrolled. A pre-tested, structured questionnaire was administered to the mothers. The relationship between maternal consumption of flour-based snacks and staple foods during exclusive breastfeeding and the child’s preference for these foods was determined using risk estimates. After controlling for potential confounders, logistic regression was used for multivariate analysis. Statistical significance was determined at p < 0.05 and all the risk estimates were presented as odds ratios (OR) at 95% confidence intervals (CI). Results: The relationship between daily maternal exposure to staple foods during exclusive breastfeeding and the children’s preference for this variety of food was not statistically significant (p = 0.847, OR= 1.083, 95% CI = 0.481-2.437). However, the children’s preference for flour-based snacks was significantly related to weekly or fourth-nightly maternal exposure to similar diet during exclusive breast feeding (p = 0.035, OR = 2.405, 95% C.I = 1.064 - 5.435). Conclusion: Transmission of flavor in the breast milk may contribute in shaping children’s feeding behavior early in life.
Highlights
Food preference in children is determined by food likes and dislikes, and is shaped by both genetic and environmental factors [1]
There is a genetic influence on flavor appreciation, it is learned
The child’s gustatory exposure to flavors in the postnatal period may be critical in shaping his feeding behavior early in APPENDIX 1 life, as flavor transmission occurs through the breast milk during this period
Summary
Food preference in children is determined by food likes and dislikes, and is shaped by both genetic and environmental factors [1]. Flavor appreciation (which is related to food preference) is explained by both genetic [2,3,4], and non-genetic influences [5, 6]. One report has documented a co-efficient of heritability for food varieties, with indications of genetic influence on food preferences being strong for protein diets (coefficient of heritability: 0.78) and moderate for fruits (coefficient of heritability: 0.51), vegetables (co-efficient of heritability: 0.37), and dessert diets (co-efficient of heritability: 0.12) [7]. Some human behavioral studies have shown that gustatory and olfactory functions are already present in newborn babies, and continue to develop in the postnatal period [11,12,13]. Its association with flavor transmission in the breast milk has been noted, it is poorly reported in this country
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