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Study suggests spicy breast milk as nature s way of increasing taste tolerance

Pepper-containing foods can transfer into the mother's milk contributing to an increased tolerance at a later age, say researchers, who outline how dietary constituents are transferred from mother to baby.

Corinna dawidRoman langTechnical university of munichLeibniz institute for food systems biologyMolecular nutrition food researchTechnical universityFood chemistryMolecular sensory scienceBiosystems chemistryHuman metabolismLeibniz instituteFood systems biologyMolecular nutritionFood researchBreast milk

Spicy breast milk?

In part of a recent human study led by the Technical University of Munich (TUM), it was found that after eating a curry dish containing pepper

Corinna dawidThomas hofmannRoman langTechnical university of munichFraunhofer institute for process engineeringLeibniz institute of food systems biologyTechnical universityProfessor corinna dawidFood chemistryMolecular sensory scienceProfessor thomasLeibniz instituteFood systems biologyHuman metabolismFriedrich alexander university erlangen nurembergFraunhofer institute

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