新生儿味觉影响因素及婴儿味觉发育变化研究  

The influential factors on the taste in 62 newborns and a follow-up study of the taste development in the infants

作　　者：章岚[1] 黎海芪[2] 

机构地区：[1]成都市妇幼保健院儿童保健中心,成都610031 [2]重庆医科大学附属儿童医院保健科,重庆400014

出　　处：《中国循证儿科杂志》2008年第4期253-260,共8页Chinese Journal of Evidence Based Pediatrics

摘　　要：目的建立婴儿面部运动单位标准图及赋分级别,分析母亲孕期情况和羊水成分对新生儿味觉的影响。方法选取健康孕妇及其足月新生儿作为研究对象,新生儿随访至8个月,按随访时婴儿月龄分为0-2、-5和-8月龄3组。对待产妇进行问卷调查,分娩过程中取羊水检测,新生儿出生后90min行甜、咸、酸和苦4种味觉测试,按婴儿面部运动单位编码系统标准将新生儿面部表情分为A、B和C基本强度不同的运动单位,依据新生儿面部不同的运动单位将味觉反应强度分为10级,婴儿期增至11级,分别依据不同味觉的敏感性分为各味觉敏感和不敏感亚组。相关性检验孕母妊娠呕吐对新生儿味觉的影响,新生儿味觉反应强度与羊水和脐血锌含量的关系;Wilcoxon秩和检验分析孕妇味觉偏好与羊水中葡萄糖、Na^＋、Cl^-和pH值的关系;卡方检验分析婴儿味觉性别差异,Spearman秩相关系数分析味觉敏感性的发育变化与月龄关系。结果20名新生儿完成8个月的随访。羊水成分与孕妇味觉偏好分析结果显示,偏好甜味的孕妇分娩时羊水葡萄糖含量平均值最高。偏好酸味组孕妇羊水pH值低于中间组和偏好咸味组（P〈0.01）。相关系数分析结果显示母亲孕期呕吐次数及分娩时羊水和脐血中锌含量与新生儿味道反应强度无相关性。-8月龄组对甜味的1级反应强度频数高于0-2月龄组,-5月龄组对苦味的反应强度最强。跟踪观察显示,咸味敏感亚组月龄与味觉反应强度呈负相关（r=-0.817,P〈0.01）,苦味敏感亚组月龄与味觉反应强度呈正相关（r=0.803,P〈0.01）。性别差异检验显示3、6和7月龄女婴对苦味的反应强于男婴;4月龄和5月龄女婴对咸味、酸味和苦味的反应强于男婴（P〈0.01）。结论母亲妊娠呕吐不影响新生儿味觉反应。孕母血锌含量正常范围内的波动不会影响新生儿味觉。婴儿期甜味觉发育最完善,酸味�Objective To establish the standard photoes of baby FACS and grade,to analyse the influential factors on the taste from the materials in the amniotic fluids and the conditions in the pregnancy.Methods 62 newborns（31 females and 31 males） born after 90 minutes were studied by the four solutions.The relations between facial responses and the materials in the amniotic fluids were analyzed by the correlation matrix.20 newborns（10 females and 10 males） were followed until 8 months for the taste development.The newborns were divided into IS group（ISsalt、ISsour、ISbitter） and S group（Ssalt、Ssour、Sbitter） according to the sensibility of the newborns to the four solutions and followed until 8 months of life.The intensity of the responses was analyzed by the Spearman correlation and the Wilcoxon test.The distinctions of sex in the intensity to the four solutions were analyzed by the chi-square statistics.The relations between the times of the vomiting in the mothers during the early period of the pregnacy and the intensity of the responses in the infants were analyzed by the Spearman correlation.Results The data showed the values of pH in the amniotic fluids of the mother who favored the foods with sour during the pregnancy were lower than that in the mothers who favored salt foods during the pregnancy（P〈0.01）.The data from Wilcoxon test indicated that the intensities of the responses to the sweet solution in the infants aged 6-8 months were the strongest within 8 months of life（P〈0.0001）.The responses to bitter in the girls were more sensitive than that in the boys during 3-7 months（P〈0.05）and the responses to salt and sour in the girls were more sensitive than that in the boys during 4-5 months（P〈0.05）.There was no relation between the times of vomiting of the mothers during the pregnancy and the intensities of the responses in the infants.Conclusions Our studies gave the nine facial action unit photoes,and divided the facial responses into ten grades of intensity first.Then

关 键 词：婴儿 味觉 妊娠 味觉发育 

分 类 号：R174[医药卫生—妇幼卫生保健]