Latest research by Craig Montell’s lab highlighted on NIH Director’s blog: Hardwired to Sense Food Texture
It’s a problem that parents know all too well: a child won’t eat because their oatmeal is too slimy or a slice of apple is too hard. Is the kid just being finicky? Or is there a biological basis for disliking food based on its texture? The work highlighted in the NIH Director’s blog by Zhang, Montell and colleagues, provides some of the first evidence that biology could indeed play a role.