A new study surprisingly found that fetuses They can respond to flavors consumed by their mother.
The research was conducted by the Fetal and Neonatal Research Laboratory of Durham University, UK, using 4D ultrasound scans of 100 pregnant women as reference.
Carrots yes, cabbage no
The study published in the journal psychological scienceObserve the reactions of the fetuses to carrots and kale once the mothers have eaten the food. The mothers were between 18 and 40 years old, all between 32 and 36 weeks gestation.
While adults describe the carrot’s taste as “sweet,” kale was chosen because it imparts more bitterness to babies than other green vegetables like spinach, broccoli or asparagus, the study found.
According to the results, the fetuses those exposed to carrots showed more “like” responses, while those exposed to kale showed more “dislike” responses.
According to lead researcher Beyza Ustun, this is the first study to prove the theory of taste and smell acquisition by babies before birth.
The basis for new studies
The researchers also believe that pregnant women’s diets may influence babies’ taste preferences after birth and potentially have implications for establishing healthy eating habits.
“As a result, we believe that this repeated exposure to flavors before birth could help determine food preferences after birth, which could be important when it comes to delivering messages about healthy eating and the potential to avoid ‘picky eating’ during of weaning,” he emphasized the author.
The researchers say their findings could also help educate mothers about the importance of taste and healthy eating during pregnancy.
They have now started a follow-up study with the same fetuses after birth to see if the influence of the tastes they experienced in the womb affects their acceptance of different foods.
We recommend you METADATA, the RPP tech podcast. News, analysis, reviews, recommendations and everything you need to know about the technological world.