In a NIDCD-funded research, investigators at the Monell Chemical Senses Center report that babies exposed early to starchy, salty foods will develop a greater preference for salty taste, by as early as six months of age, than will infants who have not been given salty foods.
The exposed babies consumed 55 percent more salt than their unexposed peers during a preference test. This preference is shown to last into the preschool years, where exposed children are more likely to consume plain
These findings indicate the significant role of early dietary experiences in shaping taste preferences that last into childhood and could potentially influence taste preferences in
Stein L, Cowart B, Beauchamp, G, "The development of salty taste acceptance is related to dietary experience in human infants: a prospective study," American Journal of Clinical Nutrition, online December 20, 2011