Breastfeeding facilitates acceptance of a novel dietary flavour compound

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Breastfeeding facilitates acceptance of a novel dietary flavour compound. / Hausner, Helene; Nicklaus, Sophie; Issanchou, Sylvie; Mølgaard, Christian; Møller, Per.

In: e - S P E N, Vol. 4, No. 5, 2009, p. e231-e238.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Hausner, H, Nicklaus, S, Issanchou, S, Mølgaard, C & Møller, P 2009, 'Breastfeeding facilitates acceptance of a novel dietary flavour compound', e - S P E N, vol. 4, no. 5, pp. e231-e238. https://doi.org/10.1016/j.eclnm.2009.06.024

APA

Hausner, H., Nicklaus, S., Issanchou, S., Mølgaard, C., & Møller, P. (2009). Breastfeeding facilitates acceptance of a novel dietary flavour compound. e - S P E N, 4(5), e231-e238. https://doi.org/10.1016/j.eclnm.2009.06.024

Vancouver

Hausner H, Nicklaus S, Issanchou S, Mølgaard C, Møller P. Breastfeeding facilitates acceptance of a novel dietary flavour compound. e - S P E N. 2009;4(5):e231-e238. https://doi.org/10.1016/j.eclnm.2009.06.024

Author

Hausner, Helene ; Nicklaus, Sophie ; Issanchou, Sylvie ; Mølgaard, Christian ; Møller, Per. / Breastfeeding facilitates acceptance of a novel dietary flavour compound. In: e - S P E N. 2009 ; Vol. 4, No. 5. pp. e231-e238.

Bibtex

@article{7a0a624007df490b9bc408105871b329,
title = "Breastfeeding facilitates acceptance of a novel dietary flavour compound",
abstract = "Background & aims: Infants may learn to accept flavours via exposure to flavour in mother's milk. This study examines whether acceptance of a flavour compound develops over 10 exposures through mother's milk (part 1), and how such acceptance evolves after 10 exposures, on alternate days, to the same flavour in solid food (part 2). Methods: Three groups of 5-8-month-old infants participated. Breast-fed infants were randomised into two groups: a non-exposed group (n = 20) and a group exposed to caraway flavour (d-carvone) via mother's milk (n = 20). Mothers in the second group consumed a caraway-flavoured food. The third group was composed of formula-fed infants whose mothers consumed the caraway-flavoured food (n = 8). Infants' acceptance of caraway-flavour was tested after both exposure periods by evaluating, on separate days, intake parameters and mother's judgement of liking of plain and caraway-flavoured pur{\'e}es. Results: Part 1 showed that exposed and non-exposed breast-fed infants had higher initial acceptance of caraway-flavoured pur{\'e}e than formula-fed infants. Part 2 results showed no evolution in acceptance of caraway-flavoured pur{\'e}e among breast-fed infants. In contrast formula-fed infants' acceptance of caraway-flavoured pur{\'e}e increased, corresponding to flavour-specific acceptance learning. Conclusions: This study suggests that breastfeeding facilitates acceptance of novel flavours. This effect is not necessarily due to exposure to specific flavour compounds.",
keywords = "Breastfeeding, Flavour learning, Food acceptance, Infant",
author = "Helene Hausner and Sophie Nicklaus and Sylvie Issanchou and Christian M{\o}lgaard and Per M{\o}ller",
year = "2009",
doi = "10.1016/j.eclnm.2009.06.024",
language = "English",
volume = "4",
pages = "e231--e238",
journal = "Clinical Nutrition ESPEN",
issn = "2405-4577",
publisher = "Elsevier",
number = "5",

}

RIS

TY - JOUR

T1 - Breastfeeding facilitates acceptance of a novel dietary flavour compound

AU - Hausner, Helene

AU - Nicklaus, Sophie

AU - Issanchou, Sylvie

AU - Mølgaard, Christian

AU - Møller, Per

PY - 2009

Y1 - 2009

N2 - Background & aims: Infants may learn to accept flavours via exposure to flavour in mother's milk. This study examines whether acceptance of a flavour compound develops over 10 exposures through mother's milk (part 1), and how such acceptance evolves after 10 exposures, on alternate days, to the same flavour in solid food (part 2). Methods: Three groups of 5-8-month-old infants participated. Breast-fed infants were randomised into two groups: a non-exposed group (n = 20) and a group exposed to caraway flavour (d-carvone) via mother's milk (n = 20). Mothers in the second group consumed a caraway-flavoured food. The third group was composed of formula-fed infants whose mothers consumed the caraway-flavoured food (n = 8). Infants' acceptance of caraway-flavour was tested after both exposure periods by evaluating, on separate days, intake parameters and mother's judgement of liking of plain and caraway-flavoured purées. Results: Part 1 showed that exposed and non-exposed breast-fed infants had higher initial acceptance of caraway-flavoured purée than formula-fed infants. Part 2 results showed no evolution in acceptance of caraway-flavoured purée among breast-fed infants. In contrast formula-fed infants' acceptance of caraway-flavoured purée increased, corresponding to flavour-specific acceptance learning. Conclusions: This study suggests that breastfeeding facilitates acceptance of novel flavours. This effect is not necessarily due to exposure to specific flavour compounds.

AB - Background & aims: Infants may learn to accept flavours via exposure to flavour in mother's milk. This study examines whether acceptance of a flavour compound develops over 10 exposures through mother's milk (part 1), and how such acceptance evolves after 10 exposures, on alternate days, to the same flavour in solid food (part 2). Methods: Three groups of 5-8-month-old infants participated. Breast-fed infants were randomised into two groups: a non-exposed group (n = 20) and a group exposed to caraway flavour (d-carvone) via mother's milk (n = 20). Mothers in the second group consumed a caraway-flavoured food. The third group was composed of formula-fed infants whose mothers consumed the caraway-flavoured food (n = 8). Infants' acceptance of caraway-flavour was tested after both exposure periods by evaluating, on separate days, intake parameters and mother's judgement of liking of plain and caraway-flavoured purées. Results: Part 1 showed that exposed and non-exposed breast-fed infants had higher initial acceptance of caraway-flavoured purée than formula-fed infants. Part 2 results showed no evolution in acceptance of caraway-flavoured purée among breast-fed infants. In contrast formula-fed infants' acceptance of caraway-flavoured purée increased, corresponding to flavour-specific acceptance learning. Conclusions: This study suggests that breastfeeding facilitates acceptance of novel flavours. This effect is not necessarily due to exposure to specific flavour compounds.

KW - Breastfeeding

KW - Flavour learning

KW - Food acceptance

KW - Infant

UR - http://www.scopus.com/inward/record.url?scp=71149098528&partnerID=8YFLogxK

U2 - 10.1016/j.eclnm.2009.06.024

DO - 10.1016/j.eclnm.2009.06.024

M3 - Journal article

AN - SCOPUS:71149098528

VL - 4

SP - e231-e238

JO - Clinical Nutrition ESPEN

JF - Clinical Nutrition ESPEN

SN - 2405-4577

IS - 5

ER -

ID: 236560806