Breast-Feeding: Early Influences on Later Health

Volume 639 of the series Advances in Experimental Medicine and Biology pp 113-120

Flavour Programming during Breast-Feeding

  • J. A. MennellaAffiliated withMonell Chemical Senses Center

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As omnivores, humans exploit a wide range of potential plant and animal foods. Thus, developmental processes must act to ensure that an individual is not restricted to a narrow range of foodstuffs by virtue of few preferences and strong aversions for novel foods.1 Nevertheless, a cursory view of cultural differences in cuisine serves to show that not all of the potential foods available to individuals within a culture are actually consumed. Individual experiences, which can be conceived as the mechanism by which one absorbs culture, must serve to specify acceptable and preferred foods.2