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Breast-Feeding: Early Influences on Later Health pp 113–120Cite as

Flavour Programming during Breast-Feeding

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 639))

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

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Author information

Authors and Affiliations

  1. Monell Chemical Senses Center, Philadelphia, PA, USA

    J. A. Mennella

Authors
  1. J. A. Mennella
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Editor information

Editors and Affiliations

  1. MRC Human Nutrition Research, Cambridge, UK

    Gail Goldberg  & Ann Prentice  & 

  2. London School of Hygiene and Tropical Medicine, UK

    Andrew Prentice  & Suzanne Filteau  & 

  3. Institut de Recherche pour le Developpement, Montpellier, France

    Kirsten Simondon

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Mennella, J.A. (2009). Flavour Programming during Breast-Feeding. In: Goldberg, G., Prentice, A., Prentice, A., Filteau, S., Simondon, K. (eds) Breast-Feeding: Early Influences on Later Health. Advances in Experimental Medicine and Biology, vol 639. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-8749-3_9

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