Resumen

SAN MAURO MARTIN, Ismael; MENDIVE DUBOURDIEU, Paula; PAREDES BARATO, Víctor  y  GARICANO VILAR, Elena. Nutritional programming of taste and tolerance to spicy. Nutr. Hosp. [online]. 2016, vol.33, n.4, pp.923-929. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.393.

Introduction: Tradition and assiduity with which spicy foods are consumed play a very important role in the taste and tolerance of spicy. Objectives: We sought to study whether the taste for spicy is inherited from generation to generation, or if it is learned by culture and what factors make it happen or not (tastes of the father and mother, family food culture, introduction of spicy food during pregnancy and lactation, genetics, etc). Methods: A survey was conducted in 515 participants from three continents, in three languages (Spanish, English and Chinese) to fill on internet. Questions referred to their taste for spicy foods and their tolerance, spicy foods used, at what age they began to consume it, if their father or mother likes spicy food, and if their mother consumed it during pregnancy and/or lactation. Results: There is statistically significant difference between the taste for spicy and sex (p < 0.001), tolerance (p < 0.001), and only in females, the mothers taste for spicy (p < 0.001) consumption during pregnancy (p < 0.001) and breastfeeding (p = 0.005) and the fathers taste for spicy (p = 0.003). There is a correlation between the continent of residence (p = 0.007) and birth (p = 0.012) and tolerance to spicy foods. Conclusion: The influence of parents, gender and body composition were related to different tastes and tolerances.

Palabras clave : Spicy; Taste; Infants; Programming; Inheritance.

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