Zusammenfassung
Das komplexe System des Geschmackssinns ist beim reifen Neugeborenen bereits funktionsfähig. Über die sensorische Variation der Amnionflüssigkeit unter dem Einfluss der mütterlichen Ernährung entsteht beim Fetus eine Vorläuferversion seines späteren sensorischen Umfelds. Postnatal wird die sensorische Mutter-Kind-Dyade über das Stillen fortgeführt. Die Beikost leitet unmittelbar in das familiäre, auch soziokulturell geprägte Ernährungsumfeld über. Säuglinge reagieren auf Geschmacksreize nach dem beim Menschen universellen Muster, indem die Geschmacksqualitäten süß, aber auch salzig und umami präferiert, bitter und sauer abgelehnt werden. Derartige Präferenzen stehen im Widerspruch zu der empfohlenen Kinderernährung. Sie können in möglicherweise sensitiven Zeitfenstern moduliert werden. In der Phase der Beikosteinführung sind Säuglinge offen für neue sensorische Erfahrungen. Lebensmittelvariation und Verwendung tiefgefrorener Gemüsebeikost können die Akzeptanz neuer Lebensmittel erhöhen. Anfängliche Ablehnung unbekannter Lebensmittel lässt sich durch wiederholtes zwangloses Anbieten überwinden. Aus den verfügbaren heterogenen Studien zeichnen sich zwar Hinweise auf eine mögliche Prägung von Lebensmittelpräferenzen durch frühe intensive sensorische Erfahrungen ab. Die Verifizierung durch längerfristige Nachbeobachtungen steht aber noch aus. Vorsichtig interpretiert stützen die derzeitigen Erkenntnisse die allgemein empfohlene variationsreiche Kost für Mutter und Kind von Anfang an auch aus sensorischer Perspektive.
Abstract
The complex system of the sense of taste is already functioning in the full term newborn. The sensory variation in the amniotic fluid resulting from the maternal diet results in the fetus forming a draft of the later sensory environment. The sensory mother-child dyad continues postnatally via breastfeeding. The complementary food immediately transfers to the familial and socioculturally imprinted nutritional environment. Infants react to taste stimuli according to the universal pattern of the human species in that they have a particular preference for sweet taste and also salty and umami, while rejecting bitter and sour. Such preferences are in contrast to the recommendations for child nutrition. They can be modulated in possibly sensitive developmental periods. In the period of the introduction of complementary food, infants are open-minded towards new sensory experiences. Variation in food offered and use of deep frozen complementary vegetable meals may increase acceptance of new food even several months later. Initial rejection of previously unknown food can be overcome by repeated and unforced presentation. Although the available heterogeneous studies point to a potential imprinting of food preferences by early sensory experiences, evidence from longer term follow-up studies is still missing. By cautious interpretation, the general recommendations for a varied and balanced diet for mother and child from the very beginning can also be supported from a sensory perspective.
Literatur
Ashman AM, Collins CE, Hure AJ et al (2014) Maternal diet during early childhood, but not pregnancy, predicts diet quality and fruit and vegetable acceptance in offspring. Matern Child Nutr. DOI 10.1111/mcn.12151
Beauchamp GK, Mennella JA (2009) Early flavor learning and its impact on later feeding behavior. J Pediatr Gastroenterol Nutr 48(Suppl 1):25–30
Beauchamp GK, Moran M (1984) Acceptance of sweet and salty tastes in 2-year-old children. Appetite 5:291–305
Birch LL, Doub AE (2014) Learning to eat: birth to age 2 y. Am J Clin Nutr 99:723S–728S
Bradley RM, Mistretta CM (1975) Fetal sensory receptors. Physiol Rev 55:352–382
Coulthard H, Harris G, Emmett P (2010) Long-term consequences of early fruit and vegetable feeding practices in the United Kingdom. Public Health Nutr 13:2044–2051
Coulthard H, Harris G, Fogel A (2014) Exposure to vegetable variety in infants weaned at different ages. Appetite 78:89–94
Crystal SR, Bernstein IL (1995) Morning sickness: impact on offspring salt preference. Appetite 25:231–240
De Lauzon-Guillain B, Jones L, Oliveira A et al (2013) The influence of early feeding practices on fruit and vegetable intake among preschool children in 4 European birth cohorts. Am J Clin Nutr 98:804–812
Foterek K, Hilbig A, Alexy U (2015) Associations between commercial complementary food consumption and fruit and vegetable intake in children. Results of the DONALD study. Appetite 85:84–90
Haller R, Rummel C, Henneberg S et al (1999) The influence of early experience with vanillin on food preference later in life. Chem Senses 24:465–467
Hausner H, Nicklaus S, Issanchou S et al (2010) Breastfeeding facilitates acceptance of a novel dietary flavour compound. Clin Nutr 29:141–148
Hepper PG, Wells DL, Dornan JC et al (2013) Long-term flavor recognition in humans with prenatal garlic experience. Dev Psychobiol 55:568–574
Hilbig A, Lentze MJ, Kersting M (2012) Einführung und Zusammensetzung der Beikost. Monatsschr Kinderheilkd 160:1089–1095
Lange C, Visalli M, Jacob S et al (2013) Maternal feeding practices during the first year and their impact on infants‘ acceptance of complementary food. Food Qual Prefer 29:89–98
Maier AS, Chabanet C, Schaal B et al (2008) Breastfeeding and experience with variety early in weaning increase infants‘ acceptance of new foods for up to two months. Clin Nutr 27:849–857
Mennella JA (2014) Ontogeny of taste preferences: basic biology and implications for health. Am J Clin Nutr 99:704S–711S
Mennella JA, Beauchamp GK (1993) The effects of repeated exposure to garlic-flavored milk on the nursling’s behavior. Pediatr Res 34:805–808
Mennella JA, Beauchamp GK (2002) Flavor experiences during formula feeding are related to preferences during childhood. Early Hum Dev 68:71–82
Mennella JA, Forestell CA, Morgan LK et al (2009) Early milk feeding influences taste acceptance and liking during infancy. Am J Clin Nutr 90:780S–788S
Mennella JA, Jagnow CP, Beauchamp GK (2001) Prenatal and postnatal flavor learning by human infants. Pediatrics 107:E88
Mennella JA, Lukasewycz LD, Castor SM et al (2011) The timing and duration of a sensitive period in human flavor learning: a randomized trial. Am J Clin Nutr 93:1019–1024
Mesch CM, Stimming M, Foterek K et al (2014) Food variety in commercial and homemade complementary meals for infants in Germany. Market survey and dietary practice. Appetite 76:113–119
Pepino MY, Mennella JA (2005) Factors contributing to individual differences in sucrose preference. Chem Senses 30(Suppl 1):i319–i320
Rao BS, Shankar N, Sharma KN (1997) Ontogeny of taste sense. Indian J Physiol Pharmacol 41:193–203
Schaal B (2005) From amnion to colostrum to milk: odor bridging in early developmental transitions. In: Hopkins B, Johnsen S (Hrsg) Prenatal development of postnatal functions. Praeger, London, S 50–102
Schwartz C, Issanchou S, Nicklaus S (2009) Developmental changes in the acceptance of the five basic tastes in the first year of life. Br J Nutr 102:1375–1385
Skinner JD, Carruth BR, Wendy B et al (2002) Children’s food preferences: a longitudinal analysis. J Am Diet Assoc 102:1638–1647
Stein LJ, Cowart BJ, Beauchamp GK (2012) The development of salty taste acceptance is related to dietary experience in human infants: a prospective study. Am J Clin Nutr 95:123–129
Einhaltung ethischer Richtlinien
Interessenkonflikt. M. Kersting führte Forschungsvorhaben durch und hielt Vorträge, finanziert durch verschiedene Unternehmen der Nahrungsmittelindustrie. Zuwendungen gingen an das Forschungsinstitut für Kinderernährung. A. Hilbig und S. Disse geben an, dass kein Interessenkonflikt besteht.
Dieser Beitrag beinhaltet keine Studien an Menschen oder Tieren.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Kersting, M., Hilbig, A. & Disse, S. Säuglingsernährung und Geschmacksprägung. Monatsschr Kinderheilkd 163, 783–789 (2015). https://doi.org/10.1007/s00112-014-3291-6
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00112-014-3291-6