La exposición temprana al sabor como mecanismo fundacional de los hábitos alimentarios y de la cultura culinaria. Implicaciones para la futura investigación del consumo de verduras en la población infantil vasca

Abstract

The eating habits developed during childhood form the basis of an early nutrition programming that is reflected in adult life. It is known that children eat what they like, and that they like a given product if its taste is pleasant. The present research work tries to analyze the variables that determine children to like or not to like the flavor of the vegetables, as vegetables are a healthy food and, therefore, highly recommendable. It is concluded that both a genetic predisposition towards sensitivity to the bitter taste of vegetables and learning, mediated by prenatal and postnatal experience with vegetable flavors, to accept these flavors influence liking for and consumption of vegetables in the child population. However, the specific impact that the interaction of these factors has on the consumption of vegetables from child populations in specific regions, such as that of the Basque Country, remains unknown, which is recommended to be investigated in the future.