Palatability: from formation to possible influence on weight mass

Abstract

The onset of an individual’s development has been extensively studied over the years. There is currently consistent evidence that in addition to the genetic component the environmental stimuli that affect the period of formation of the organs and systems are also a determinant of the repercussions a posteriori in the course of health and disease, as well as the hypothesis of the genetic component of the ingestion or preference by specific nutrients such as fat1 One of the biggest health problems in the world is the growing pandemic regarding excess body fat and its comorbidities.2 Among the predisposing factors are: polygenic inheritance, sedentary lifestyle and nutritional inadequacies. Dietary inadequacies due to deficiency or excess nutrients and/or energy in perinatal life, or at various moments in the life cycle, are strongly associated with chronic pathologies such as cardiovascular diseases, diabetes, obesity, cancers, and hypertension, others.2 In this conjunction, the way in which the food acceptance patterns and the formation of eating habits develop seem to permeate directly or indirectly the risk of the emergence of several non-transmissible diseases throughout life.