Recent research from the Department of Psychology Durham University suggests that flavour exposure during pregnancy may influence how children respond to certain foods after birth. The study explored whether repeated exposure to bitter and non-bitter vegetable flavours in the womb could affect children’s later reactions to those same smells. The findings were published in the journal Developmental Psychobiology.
Researchers assessed the facial responses of 12 children at three years of age when exposed to the odour of carrot, considered a non-bitter vegetable, and kale, which has a more bitter taste profile. These children had previously participated in earlier phases of the study during foetal life and shortly after birth.
During pregnancy, mothers in the study consumed either carrot powder capsules or kale powder capsules as part of a controlled experimental protocol. Investigators had initially observed foetal facial movements using ultrasound imaging and later examined the infants again at approximately three weeks of age. The current follow-up study evaluated whether those prenatal exposures continued to influence reactions during early childhood.
The researchers found that children who had been exposed to carrot flavour during foetal life showed fewer negative facial expressions when presented with the smell of carrot at three years of age. Likewise, children whose mothers consumed kale capsules during pregnancy demonstrated less aversion to the odour of kale compared to children without similar exposure.
These findings support the concept that flavour experiences before birth may contribute to the development of long-term sensory memory. Flavors from the maternal diet are known to pass into amniotic fluid, allowing the foetus to encounter a variety of taste and odour compounds during late gestation. Prenatal sensory exposure has previously been proposed as one factor influencing food familiarity and later dietary preferences.¹,²
The investigators emphasized that additional research is still required to determine whether reduced negative reactions to vegetable odours ultimately translate into increased vegetable intake during childhood. However, the study raises the possibility that maternal dietary habits during pregnancy could influence early food acceptance and potentially contribute to healthier eating behaviours later in life.³
References
1. Mennella JA, Jagnow CP, Beauchamp GK. Prenatal and postnatal flavor learning by human infants. Pediatrics. 2001;107(6):E88.
2. Schaal B, Marlier L, Soussignan R. Human fetuses learn odors from their pregnant mother’s diet. Chem Senses. 2000;25(6):729–737.
3. Ustun-Efe F, Reissland N, Covey J, et al. Fetal and early postnatal flavor exposure and subsequent odor responses in childhood. Dev Psychobiol. 2025.
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