Mennella J A
J Hum Lact. 1995 Mar;11(1):39-45. doi: 10.1177/089033449501100122.
For centuries, many believed that the lactating woman's diet could influence the composition and flavor of her milk and that substances in human milk could be transmitted from the wet nurse or mother and have long-lasting effects on the child. The research described herein focuses on mother's milk as a medium of early sensory experiences for the human infant and establishes several points. First, human milk is not a food of invariant flavor. Rather, like the milk of other mammals, human milk is flavored by ingested compounds such as garlic, mint, vanilla, and alcohol and provides the potential for a rich source of varying chemosensory experiences to the infant. Second, the infants' response to a particular flavor in milk may depend upon the recency and duration of past exposures. That is, the prior diet of mothers, and consequently their infants, may modify the infants' responses to these flavors during breastfeeding.
几个世纪以来，许多人认为哺乳期妇女的饮食会影响乳汁的成分和味道，并且人乳中的物质可以从奶妈或母亲那里传递给孩子，并对孩子产生长期影响。本文所述的研究聚焦于人乳作为人类婴儿早期感官体验的媒介，并确立了几个要点。首先，人乳不是一种味道一成不变的食物。相反，与人乳中其他哺乳动物的乳汁一样，人乳会因摄入的化合物如大蒜、薄荷、香草和酒精而带有味道，并为婴儿提供了丰富多样的化学感官体验的潜在来源。其次，婴儿对乳汁中特定味道的反应可能取决于过去接触的近期程度和持续时间。也就是说，母亲以及相应地其婴儿之前的饮食，可能会改变婴儿在母乳喂养期间对这些味道的反应。
