What breastfeeding mothers eat may affect their child's flavor preferences later in life, a new study finds.
The study authors thought that maybe some food preferences could result from sensory programming that occurs through breast milk in the first few months of life. Though past studies have looked at which odor-producing substances transfer into breast milk, not many have explored specific substances that give food its distinctive flavor, or even what makes up the taste of breast milk.
Within an hour of the women eating the curry, the scientists were able to detect piperine, the compound that gives black pepper its bite, in the mothers’ breast milk. They did not find the compounds from ginger, chili, or curcumin -- the main active ingredient in turmeric -- in the breast milk. The piperine remained there for several hours, but there wasn’t enough for an adult to be able to taste it.
But the scientists do suggest it’s possible that the piperine in breast milk could regularly activate a
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