Prenatal Kale Exposure May Reduce Picky Eating in Toddlers
A study published May 12 in Developmental Psychobiology suggests that exposing fetuses to bitter flavors like kale during late pregnancy may reduce aversion to those flavors in early childhood. Researchers at Durham University and the University of Cambridge tracked 12 children who had been exposed to either kale or carrot powder in the womb. At age 3, these children showed less aversion to the familiar scent than to an unfamiliar one. The findings indicate that flavor exposure in late pregnancy can create long-lasting odor memories, potentially shaping food preferences years after birth. The study is limited by its small sample size; larger studies are needed for conclusive results.
Key facts
- Study published May 12 in Developmental Psychobiology.
- Researchers tracked 12 children at age 3.
- Children exposed to kale in the womb showed less aversion to its scent.
- Fetuses grimaced less to kale after repeated exposure.
- Carrot flavor elicited fewer negative reactions than kale.
- Study co-authors: Beyza Ustun-Elayan (University of Cambridge) and Nadja Reissland (Durham University).
- Pregnant participants ingested capsules with carrot or kale powder at 32 and 36 weeks gestation.
- Larger studies are needed for conclusive results.
Entities
Institutions
- University of Cambridge
- Durham University
- Developmental Psychobiology
- Australian Catholic University
- University of Newcastle
- The Guardian
- London Times
- The Conversation
Locations
- England
- Australia