How pregnancy diet influences a baby’s taste preferences
Eating for two doesn’t just nourish your growing baby—it might also shape their future food preferences. If you dream of a toddler who happily munches on veggies instead of turning up their nose at them, your pregnancy diet could play a role in making that happen.
New research suggests that babies can “taste” flavors in the womb, and early exposure to certain foods—especially vegetables—might make them more likely to enjoy those flavors after birth. A recent study found that babies whose mothers consumed kale or carrot during pregnancy reacted more positively to these scents as newborns.
So, how exactly do babies develop their sense of taste before they’re even born? And what can expecting moms do to set the stage for a well-rounded palate? Let’s dive into the fascinating connection between pregnancy diet and a baby’s taste preferences.
How babies develop taste and smell in the womb
Believe it or not, a baby’s ability to sense flavors starts developing early in pregnancy. While they may not be savoring their meals the way we do, their tiny taste buds and scent receptors are already at work, picking up on the flavors passing through the amniotic fluid.
Experts say that by 12 to 14 weeks of pregnancy, taste buds begin functioning, allowing the fetus to detect different flavors. Around the same time, their sense of smell is also developing. Since amniotic fluid carries compounds from the mother’s diet, babies are essentially “sampling” what their mother eats.
“Smell happens very early, and foetuses have a more developed smell sense than adults normally have,” explains Professor Nadja Reissland, a leading researcher in fetal and neonatal studies. “They can detect subtle differences in smell much more so than adults normally can.”
This means that when a mother eats a variety of foods, especially strong-flavored ones like garlic, spices, or vegetables, those scents and tastes make their way into the womb—giving the baby an early introduction to the flavors of their future diet.
Related: 7 Principles of Eating Well During Pregnancy
The study: Babies react to flavors in the womb
A recent study led by Durham University took a closer look at how babies respond to flavors before birth—and the results were fascinating.
Researchers observed the facial expressions of 32 fetuses at 32 and 36 weeks of pregnancy, as well as after birth, to see how they reacted to specific flavors. The mothers in the study consumed capsules containing either carrot or kale powder before undergoing an ultrasound scan.
The findings? Babies exposed to carrot tended to make “smiling” expressions in the womb, while those exposed to kale showed more “grimacing” reactions. This suggests that babies not only detect flavors before birth but also form preferences early on—just like some toddlers turn their noses up at bitter greens while happily gobbling up sweet carrots.
“Our analysis of the babies’ facial expressions suggests that they appear to react more favorably towards the smell of foods their mothers ate during the last months of pregnancy,” explains Professor Nadja Reissland, the study’s lead author.
This discovery supports the idea that prenatal exposure to different flavors could help shape a baby’s taste preferences after birth. In other words, eating more veggies during pregnancy might just make it easier to introduce them to your child later on!
Related: It’s science: 5 ways to awaken baby’s senses in the womb
What should expecting moms eat?
If what you eat during pregnancy can influence your baby’s future taste preferences, what’s the best approach to building a well-rounded palate from the womb? Experts suggest focusing on a nutrient-rich, varied diet that exposes your baby to a wide range of flavors.
According to Professor Nadja Reissland, one way to potentially encourage babies to enjoy vegetables is to consume them regularly during pregnancy. This could help newborns develop a preference for those flavors early on, making them more open to eating them during childhood.
Key foods to include in your pregnancy diet:
Vegetables: Leafy greens like kale and spinach, cruciferous vegetables like broccoli and Brussels sprouts, and naturally sweet options like carrots and bell peppers.
Fruits: Berries, citrus, bananas, and apples not only offer vitamins but also introduce a range of sweet and tart flavors.
Protein-rich foods: Eggs, lean meats, fish, dairy, nuts, seeds, and legumes provide essential nutrients for fetal development and help balance blood sugar.
Herbs and spices: Mild exposure to flavors like garlic, cinnamon, and turmeric in pregnancy might help babies become more accepting of these tastes later.
Laura Southern, a nutritional therapist at London Gynaecology, emphasizes the importance of protein:
“Protein-rich foods support blood sugar balance and provide essential building blocks for the growing baby,” she explains. “Pregnant women should aim to include protein at each meal, whether from animal or plant-based sources.”
While no single food will guarantee a veggie-loving toddler, regularly eating a balanced mix of flavors, textures, and nutrients during pregnancy could set the stage for a more adventurous eater in the future.
Related: 14 first-trimester snacks you can actually stomach, according to a nutritionist
Beyond pregnancy: Continuing to shape food preferences
While prenatal exposure to flavors is a great first step, a baby’s taste preferences continue to evolve long after birth. What and how they eat in infancy and early childhood plays a huge role in shaping their relationship with food.
One of the biggest influences? Breastfeeding. Since breastmilk carries subtle flavors from a mother’s diet, babies who are breastfed may continue to be exposed to familiar tastes. This gradual introduction could make them more accepting of a variety of foods when they start solids.
Beyond milk, mealtime environment and family food culture also matter. According to Reissland, many factors impact a child’s willingness to try new foods, including:
How food is introduced: Offering a variety of flavors repeatedly (without pressure) can help babies develop a liking for them.
Parental eating habits: Babies and toddlers learn by watching—if parents enjoy eating vegetables, children may be more inclined to try them too.
Emotional associations with food: Stressful or rushed mealtimes can create negative feelings around certain foods. A relaxed, positive atmosphere can encourage curiosity and exploration.
“If the mother is in a completely stressed state and has to feed the child and the child doesn’t want to eat, it will be very difficult to get that food into the child’s mouth,” explains Reissland. “This might lead to increased stress during meals and, potentially, fussy eating.”
While it’s impossible to control every factor that shapes a child’s taste preferences, starting with a varied diet during pregnancy and continuing to expose babies to different flavors after birth can help lay the foundation for a more adventurous eater.
Related: Fuel for you + baby: The importance of mama’s diet the first 1,000 days
The bottom line
Babies start experiencing flavors in the womb, and what a mother eats during pregnancy can influence their future taste preferences. A varied, nutrient-rich diet helps introduce different flavors early, making babies more receptive to them after birth. While no method guarantees a veggie-loving toddler, early exposure, repetition, and a positive mealtime environment can set the stage for healthier eating habits.
Sources:
Babies and their sense of smell. Durham University. 2025. “Babies respond positively to smell of foods experienced in the womb.”
