Development of taste and flavor preferences: Learning to like a healthy diet

Size: px

Start display at page:

Download "Development of taste and flavor preferences: Learning to like a healthy diet"

Kerry Doyle
5 years ago
Views:

1 4/16/218 Development of taste and flavor preferences: Learning to like a healthy diet Nuala Bobowski, PhD Dept. of Nutrition & Exercise Sciences St. Kate s What factor is most important in your decision to purchase foods and beverages? Taste Price Healthfulness Convenience Sustainability 1

) Smell Thousands of volatile odors Chemesthesis Tingling, burning, thermal

2 4/16/218 The Chemical Senses Taste Sweet, sour, salty, bitter, umami (maybe fat, calcium?) Smell Thousands of volatile odors Chemesthesis Tingling, burning, thermal perception What is taste? Detected on the tongue Sweet, sour, salty, bitter, umami (maybe fat, calcium?) Bitter Sour Salt Sweet Sour Salt What is taste? Breslin, 213 2

+ chemesthesis= flavor What we like reflects our basic biology Sweet Salty

3 4/16/218 What is smell/olfaction? Orthonasal Retronasal What is chemesthesis? Burn of capsaicin Cooling of menthol Tingling of carbonation, etc Taste + odor + chemesthesis= flavor What we like reflects our basic biology Sweet Salty Umami Bitter Sour Energy Minerals (sodium) Protein Toxins Unripe fruit, rotting 3

4 Cup equivalents Cup equivalents 4/16/218 Children live in different sensory worlds than adults Not enough fruit Recommended intake.5 Total fruit Whole fruit Fruit juice Intake, children 2-18 yrs Kim et al, 214 Not enough vegetables Total Dark green, White vegetables orange, red potatoes vegetables, legumes Intake, children 2-18 yrs Other Recommended intake Kim et al, 214 4

% total daily calories Sodium (mg) 4/16/218 Too much salt 35 3 25 2 15 1 5 Sodium Intake, children 2-18 yrs Recommended intake www.

5 % total daily calories Sodium (mg) 4/16/218 Too much salt Sodium Intake, children 2-18 yrs Recommended intake Too much sugar Recommended intake 4 Added sugars Intake, children 2-18 yrs Drewnowski & Rehm, 214 Sweet Taste 5

4/16/218 Infancy Facial reactivity Rosenstein &

reactivity Preferential intake of sweet solutions

water Increased suckling response a)term infant

c)preterm infant latex nipple d)preterm infant

6 4/16/218 Infancy Facial reactivity Rosenstein & Oster, 1988; Mennella, 215 Infancy Facial reactivity Preferential intake of sweet solutions vs. water Desor, 1973 Infancy Facial reactivity Preferential intake of sweet solutions vs. water Increased suckling response a)term infant latex nipple b)term infant sucrose nipple c)preterm infant latex nipple d)preterm infant sucrose nipple Maone et al, 199 6

7 Most Preferred Sucrose (M) 4/16/218 Infancy Facial reactivity Preferential intake of sweet solutions vs. water Increased suckling response Decreased spontaneous crying; attenuated pain response Healthcare professionals should consider using sucrose or glucose before and during immunisation. Harrison et al, 21 Childhood Preferential ingestion of sweetened over unsweetened food Kool Aid Spaghetti Vegetables Beauchamp et al 1984; Filer, 1978; Duffy et al, 213 Childhood.6 Children Adults Mennella & Bobowski, 215 7

Concentration % Total Calories 4/16/218 Added

Average Intake 2 1-4- 9-14- 19-31- 51-71+ 3 8

51-71+ 3 8 13 18 3 5 7 Females (years) www.

gov Liking for sweet taste extends to fructose

2 1 *.4.8.8.6.6.2.4.4.2.2 Sucrose (M) Fructose

8 Concentration % Total Calories 4/16/218 Added Sugars Recommended Intake Ranges Average Intake Males (years) Females (years) Liking for sweet taste extends to fructose and sucralose Children Adults.6 * * * Sucrose (M) Fructose (M) Sucralose (mm) Mennella & Bobowski, 215; Mennella, Colquhoun, Bobowski et al, 217; Bobowski & Mennella, 217 8

9 Most Preferred Salt (M) 4/16/218 Salty Taste Infancy Facial reactivity Childhood Salt Preferential ingestion of salted over unsalted foods Soup Carrots Pretzels Rosenstein & Oster, 1988 Childhood.5 Children Adults Mennella & Bobowski, 215 9

10 Intake (g) 4/16/218 Bitter Taste Infancy Facial reactivity Sweet Salt Bitter Baby s first taste of broccoli Rosenstein & Oster, 1988; Mennella, 215 Infancy Facial reactivity Decreased intake Decreased suckling Decreased intake of bitter foods Heightened sensitivity to some bitter tastes 8 6 ) g ( 4 4 e k a t 2 n I 2 Carrots Squash Beans Peas Spinach Mennella et al, 28 1

TAS2R38 4/16/218 Childhood Children Compared to adults, heightened sensitivity to some bitter tastes, even when matched for genotype Adults * * PROP 56 µmol/l 18 µmol/l 56 µmol/l None tasted bitter

11 TAS2R38 4/16/218 Childhood Children Compared to adults, heightened sensitivity to some bitter tastes, even when matched for genotype Adults * * PROP 56 µmol/l 18 µmol/l 56 µmol/l None tasted bitter Cumulative percentage Mennella et al, 25 The good news: Preferences can be modified with sensory experience, beginning in utero Group Pregnancy Lactation Test at Infant Weaning (~ 6 months of age) CW Carrot Water Carrot vs. plain cereal WC Water Carrot Carrot vs. plain cereal WW Water Water Carrot vs. plain cereal 11

Acceptance (wanting to eat) 4/16/218 Exposure during pregnancy and breastfeeding increase acceptance Carrot during pregnancy Carrot during lactation No carrot Mennella et al, 21 Cheese and fruit

12 Acceptance (wanting to eat) 4/16/218 Exposure during pregnancy and breastfeeding increase acceptance Carrot during pregnancy Carrot during lactation No carrot Mennella et al, 21 Cheese and fruit Fruit Cheese Exposure Frequency Does early exposure matter? Food preferences at 2-4 years predict preferences at 8 years of age Fruit and vegetable variety intake among school-age children predicted by: Breastfeeding duration Early fruit and vegetable experiences Mothers preferences Northstone & Emmett, 21; Skinner et al, 22; Cooke et al, 24; Nicklaus et al, 24 12

4/16/218 Through exposure, children learn how foods should taste Repeated exposure to tofu led to preference for preparation to which child exposed (plain, salty, sweet) Liking for plain version

13 4/16/218 Through exposure, children learn how foods should taste Repeated exposure to tofu led to preference for preparation to which child exposed (plain, salty, sweet) Liking for plain version decreased among children exposed to salty or sweet Sullivan & Birch, 199 Does early exposure matter? Infants exposed to salted table foods at 6 months more likely to lick salt off foods and to eat plain salt at preschool age Regular sugar water intake in infancy associated with heightened sweet preference Children repeatedly exposed to sweetened beverages increase liking Stein et al, 212; Beauchamp & Moran, 1984; Liem & degraaf, 24 Can we use this information to develop effective strategies to shift preferences? 13

5 cereal Infants acceptance tests at weaning Carrot cereal Broccoli cereal Carrot juice Beet juice Vegetable juice Celery juice Water Control

14 Cereal Intake (g), Carrot Flavor Rate of Feeding (g/min), Carrot Flavor 4/16/218 Does timing matter? Group 1M.5 1M1.5 1M2.5 3M.5 Age of infants when mothers drank vegetable juices (mos) Plain cereal Infants acceptance tests at weaning Carrot cereal Broccoli cereal Carrot juice Beet juice Vegetable juice Celery juice Water Control Mennella et al, 217 Yes the earlier, the better 1 Intake 1 Rate of feeding Control Control Infant age (mos) at exposure Infant age (mos) at exposure Mennella et al,

Cumulative % of subjects Most preferred sucrose (%w/v) 4/16/218 Salty taste: Assessing a strategy to reduce children s preference Grain-based products are primary source of sodium 8-week randomized

15 Cumulative % of subjects Most preferred sucrose (%w/v) 4/16/218 Salty taste: Assessing a strategy to reduce children s preference Grain-based products are primary source of sodium 8-week randomized control trial Control: higher-sodium cereal: 4 x/week (N=19) Experimental: lower-sodium cereal: 4x/week (N=2))) 3 lab visits: baseline, week 4, week 8 Anthropometrics Blood pressure Dietary recall Sweet preference Salt preference Cereal preference Jackson et al, 216; Bobowski & Mennella, in preparation Regardless of treatment, higher sodium cereal preferred Control Experimental 1 Cereal 8 Low sodium 6 4 High sodium Week Bobowski & Mennella, in preparation Most preferred levels of salty and sweet tastes positively correlated at all time points 4 3 p=.3 4 p<.1 4 p= Week Week 4 Week 8 Most preferred NaCl (%w/v) Bobowski & Mennella, in preparation 15

4/16/218 Infant and toddler foods are often high in salt and sugar, low in vegetables Almost half of mixed grains and fruits contained >35% calories from added sugars 72% of ready-to-eat toddler

16 4/16/218 Infant and toddler foods are often high in salt and sugar, low in vegetables Almost half of mixed grains and fruits contained >35% calories from added sugars 72% of ready-to-eat toddler dinners were high in sodium Of 548 vegetable products, only 52 single-vegetable products were identified, none of which contained dark green vegetables or beans or peas Cogswell et al, 215; Moding et al, 218 Identifying opportunities to increase exposure to healthy tastes and flavors Flavors in amniotic fluid Flavors in Breast milk Flavors of weaning foods Flavors of adult foods Fetus Nursing infant Weaning infant Childhood Adolescence + Adulthood? Beauchamp & Mennella, 29 Identifying opportunities to increase exposure to healthy tastes and flavors Focus on pregnancy and motherhood Introduce a varied diet of fruit and vegetables to infant early and repeatedly School lunch program? Healthy eating curriculum? 16

Degrees Brix Degrees Brix Ranked Preference Ranked Preference

Harvest 1 Keecrisp Arcadia Kestrel Adults Children Harvest 2

Bobowski et al, 217 Identifying opportunities to increase

sugars, but recognize usefulness Both are natural bitter

behavior in a positive context Acknowledgements Julie

17 Degrees Brix Degrees Brix Ranked Preference Ranked Preference 4/16/218 Sweetness drives children s liking for fruit, too Harvest 1 Keecrisp Arcadia Kestrel Adults Children Harvest 2 Keecrisp Arcadia Kestrel Adults Children Mennella, Colquhoun, Bobowski et al, 217 Identifying opportunities to increase exposure to healthy tastes and flavors Limit salt and added sugars, but recognize usefulness Both are natural bitter blockers Identifying individual differences Modeling the behavior in a positive context Acknowledgements Julie Mennella, PhD Danielle Reed, PhD Loma Inamdar Phoebe Mathew Naomi Pressman Ashley Reiter 17

The Flavor World of Childhood: Basic Biology and Health Implications. Julie A. Mennella, PhD Monell Chemical Senses Center Philadelphia, PA

The Flavor World of Childhood: Basic Biology and Health Implications Julie A. Mennella, PhD Monell Chemical Senses Center Philadelphia, PA Julie A. Mennella, PhD Financial Disclosures No relevant financial