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A new study led by Durham University, UK, has found that babies respond positively to the smell of foods they were exposed to in the womb after birth. The research could have implications for shaping healthy eating habits in early childhood.
The study analyzed the facial expressions of newborns who had been exposed to either kale or carrot in the womb. Researchers found that infants whose mothers consumed carrot powder capsules during pregnancy showed more favorable reactions to the smell of carrots after birth. Similarly, those exposed to kale in utero responded positively to the scent of kale.
The research, conducted in collaboration with Aston University, UK, and the CNRS and University of Burgundy, France, was published in the journal Appetite.
Establishing Early Food Preferences
Professor Nadja Reissland of Durham University’s Fetal and Neonatal Research Lab, a co-lead author of the study, highlighted the significance of these findings. She noted that babies appeared to react more favorably to the smell of foods their mothers consumed in the last months of pregnancy, suggesting that early exposure could encourage healthier eating preferences.
“The memory of food the mother consumes during pregnancy appears to establish a preference for those smells and could potentially help in fostering healthy eating habits from an early age,” Professor Reissland said.
The study builds upon previous research from 2022, which used 4D ultrasound scans to observe fetal facial expressions after their mothers ingested carrot or kale capsules. The results showed that fetuses exposed to carrot displayed more “laughter-face” responses, whereas those exposed to kale exhibited more “cry-face” expressions.
Tracking Babies’ Reactions
For the latest study, researchers followed 32 babies (16 males and 16 females) from 36 weeks of gestation to about three weeks after birth. The mothers consumed either carrot or kale capsules daily for the final three weeks of pregnancy. When the babies were three weeks old, researchers introduced them to the scent of kale, carrot, and a control odor (water) using cotton swabs dipped in each substance. The babies’ reactions were captured on video for analysis.
The study found that from the fetal stage to the newborn period, the frequency of “laughter-face” responses increased, while “cry-face” responses decreased when babies were exposed to the same smell they had experienced in the womb.
How Flavor Exposure Begins in the Womb
Humans experience flavor through a combination of taste and smell. In fetuses, this occurs through inhaling and swallowing amniotic fluid, which contains traces of the foods their mothers consume. Dr. Beyza Ustun-Elayan, a co-lead author who conducted the research while at Durham University and is now based at the University of Cambridge, emphasized the study’s importance in understanding early food preferences.
“Our research showed that fetuses can not only sense and distinguish different flavors in the womb but also start learning and developing memory for certain flavors through repeated exposure,” she said. “This suggests that the process of forming food preferences starts much earlier than we previously thought—right from the womb.”
Future Research and Considerations
The researchers stress that this study serves as a baseline, and further investigations are necessary to determine the long-term impact on childhood eating behaviors. They acknowledge limitations such as the absence of a control group that was not exposed to specific flavors, which makes it difficult to fully separate the effects of repeated flavor exposure from natural developmental changes.
Future research will need to include a broader sample of infants and account for post-birth flavor experiences, such as exposure to certain milk formulas with bitter tastes. Additionally, the study was conducted with the children of white British mothers, so future studies should explore how different cultural dietary habits might influence fetal flavor preferences.
Professor Jackie Blissett of Aston University stated, “These findings contribute to growing evidence that flavors consumed by mothers during late pregnancy are learned by the fetus, preparing them for the flavors they will encounter after birth.”
Professor Benoist Schaal, from CNRS-University of Burgundy, added, “Fetuses detect minute amounts of all types of flavors their mothers consume. They overtly react to them, remember them, and show continued responses after birth. In this way, mothers play a fundamental role in shaping their infant’s early flavor memories.”
Disclaimer
This study provides preliminary insights into fetal flavor learning and its potential impact on early food preferences. However, it is not a definitive guide for prenatal nutrition. Expecting mothers should consult healthcare professionals before making dietary changes during pregnancy.
