A study reveals the foods that children love in the womb of mothers

In a new study published Thursday, scientists confirmed that babies still in the womb are big fans of carrots, but leafy green vegetables are not their favorite foods, which is clearly visible on their faces.

Researchers at Durham University in northeastern Britain reported that the results of their study were the first direct evidence that babies react differently to smells and multiple tastes before they are born.

A team of scientists studied the results of four-dimensional radiography of 100 pregnant women and discovered that the faces of the children who tasted the flavor of carrots seemed to "laugh" on their faces.

As for those who tasted the kale flavor, signs of crying and annoyance emerged on their faces.

"A number of studies have indicated that babies can taste and smell in the womb, but they are based on postnatal outcomes, while our study is the first to look at these reactions before birth," said lead researcher Pisa Aston.

"Therefore, we believe that this frequent exposure to flavors before birth can help determine food preferences after birth, which may be important for encouraging healthy eating and avoiding food grumbling at weaning," Aston added.

People recognize flavors through their senses of smell and taste.

But when it comes to fetuses, they are thought to taste flavors by inhaling amniotic fluid and swallowing it in the womb.

The study, published in the journal Psychological Science, included a number of scientists from the Fetal and Newborn Research Laboratory in Durham and Aston University in Birmingham, central Britain, in addition to a group of scientists from the National Center for Scientific Research in Burgundy, France.

The researchers believe the findings could deepen understanding of the development of human taste and olfactory channels, as well as cognition and memory.

"Repeated exposure to flavors before birth may lead to a preference for those flavors that were experienced after birth, which means that exposing the fetus to undesirable flavors, such as kale, leads to habituation to those flavors in the womb," said Professor Jackie Plesset at Aston University, who was involved in the research. .

"The next step is to examine whether fetuses show less 'negative' responses to these flavors over time, which leads to greater acceptance of those flavors when babies first taste them outside the womb," Plesset added.

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