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.
Resumen
Resumen: Los hábitos alimentarios desarrollados durante la infancia configuran la base de una programación alimentaria temprana que se refleja en la vida adulta. Se sabe que los niños comen lo que les gusta, y que un producto dado les gusta si su sabor les resulta agradable. En el presente trabajo de investigación, se pretende analizar las variables que determinan que les guste o no el sabor de las verduras por tratarse de un alimento sano y, por lo tanto, altamente recomendable. Se concluye que tanto una predisposición genética hacia la sensibilidad al sabor amargo de las verduras como el aprendizaje, mediado por la experiencia prenatal y postnatal con sabores de verduras, a aceptar dichos sabores influyen en el gusto por y en el consumo de verduras en la población infantil. Se desconoce, sin embargo, el impacto concreto que la interacción de tales factores tiene en el consumo de verduras de poblaciones infantiles de regiones específicas, tal y como la del País Vasco, lo que se recomienda investigar en el futuro.Palabras clave: Exposición repetida. Lactancia. Líquido amiótico. Población infantil. Sabor. Verduras. Laburpena: Haurtzaroko elikadura-ohiturek, helduen bizitzan islatzen den janari-programazio goiztiarraren oinarriak konfiguratzen dituzte. Jakina, umeek gustatzen zaiena jaten dute, eta produktu bat gustatzen zaie zapore atsegina baldin badu. Honako ikerlan honetan, barazkien zaporea gustukoa izatea ala ez izatea zehazten duten aldagaiak aztertzen saiatzen gara, janari osasungarria delako eta, beraz, osoro gomendagarria. Ondoriozta daiteke, barazkien zapore mingotsaren sentsibilitateari diogun halako joera bai genetikoak eta bai ikasitakoak, jaio aurreko eta ondorengoen esperientziak tarteko, zapore horiek onartzeak umeen barazki-kontsumoan eragina duela. Hala ere, ez da ezagutzen faktore horien elkarreragin espezifikoa herri, lurralde edota eskualde berezituetako haurren barazki-kontsumoan modu konkretuan; hala nola, Euskal Herrian, hain zuzen, etorkizunean ikertzea gomendatzen dena.Gako-hitzak: Errepikatutako Esposizioa. Edoskitzea. Fluido amniotikoa. Haur populazioa. Zaporea. Barazkiak.Résumé: Les habitudes alimentaires développées pendant l'enfance forment la base d'un programme alimentaire précoce qui se reflète dans la vie adulte. On sait que les enfants mangent ce qu’ils veulent et qu’ils aiment un produit donné si leur goût est agréable. Dans le présent travail d'investigation, nous essayons d'analyser les variables qui déterminent si elles aiment ou non le goût des légumes, car c'est un aliment sain et, par conséquent, hautement recommandé. Il est conclu qu'une prédisposition génétique à la sensibilité au goût amer des légumes et à l'apprentissage, liés aux expériences prénatales et postnatales avec les arômes végétaux, d'accepter ces arômes influent sur le goût et la consommation de légumes dans la population enfant On ignore toutefois l'impact concret de l'interaction de tels facteurs sur la consommation de légumes provenant de populations d'enfants de régions spécifiques, telles que celles du Pays Basque, qu'il est recommandé d'enquêter à l'avenir.Mots-clés: Exposition répétée. L'allaitement. Liquide amniotique. Population enfantine. Goût. Légumes.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.Keywords: Repeated exposure, Breastfeeding, Amniotic fluid, Child population, Flavor, Vegetables.Citas
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