{"doi":"10.3389/fnut.2024.1419718","title":"Food texture experiences across nine age groups in Indian infants from urban areas","abstract":"<jats:p>The introduction of complementary food plays a fundamental role in dietary behaviours later in life. Little is known about the influences of age on food texture acceptance in young Indian children. Thus, the objective of this cross-sectional study was to describe the relationship between age and food texture experiences in young children aged 4–36 months in India from urban areas using a parental-reported survey. This study relies on a face-to-face parent survey, which was conducted comprising 306 children categorised into 9 age groups. Questions focussed on food texture experience considering 16 textures were analysed. Textures such as <jats:italic>dissolvable</jats:italic>, <jats:italic>sticky</jats:italic>, and <jats:italic>soupy</jats:italic>/<jats:italic>liquidy</jats:italic> were already accepted by more than half of 4–5-month-old infants. In India, <jats:italic>soupy</jats:italic>/<jats:italic>liquidy</jats:italic> is a more common base texture than <jats:italic>pureed</jats:italic>. Indeed, <jats:italic>pureed</jats:italic> was found to be introduced to a majority of infants only from 8 to 9 months onwards. Food textures such as <jats:italic>rubbery</jats:italic>, <jats:italic>slippery</jats:italic>, and <jats:italic>foods with skin</jats:italic> were more likely rejected by the youngest children. With increasing age, the refusal probability of food textures decreased. Our survey showed food texture experiences in Indian children aged from 4 to 36 months. It provides useful insights for parents and healthcare professionals by contributing to the understanding of texture acceptance during the transition to complementary foods.</jats:p>","journal":"Frontiers in Nutrition","year":2024,"id":671101,"datarank":0.16479184330021646,"base_score":1.0986122886681096,"endowment":1.0986122886681096,"self_citation_contribution":0.16479184330021646,"citation_network_contribution":0.0,"self_endowment_contribution":0.16479184330021646,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":2,"citer_count":1,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1753159,"name":"Frank Thielecke","orcid":null,"position":1,"is_corresponding":false},{"id":1753160,"name":"Nicolas Antille","orcid":null,"position":2,"is_corresponding":false},{"id":1753162,"name":"Lisa R. 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This study relies on a face-to-face parent survey, which was conducted comprising 306 children categorised into 9 age groups. Questions focussed on food texture experience considering 16 textures were analysed. Textures such as <jats:italic>dissolvable</jats:italic>, <jats:italic>sticky</jats:italic>, and <jats:italic>soupy</jats:italic>/<jats:italic>liquidy</jats:italic> were already accepted by more than half of 4–5-month-old infants. In India, <jats:italic>soupy</jats:italic>/<jats:italic>liquidy</jats:italic> is a more common base texture than <jats:italic>pureed</jats:italic>. Indeed, <jats:italic>pureed</jats:italic> was found to be introduced to a majority of infants only from 8 to 9 months onwards. Food textures such as <jats:italic>rubbery</jats:italic>, <jats:italic>slippery</jats:italic>, and <jats:italic>foods with skin</jats:italic> were more likely rejected by the youngest children. With increasing age, the refusal probability of food textures decreased. Our survey showed food texture experiences in Indian children aged from 4 to 36 months. It provides useful insights for parents and healthcare professionals by contributing to the understanding of texture acceptance during the transition to complementary foods.</jats:p>","is_dataset_classified":null,"base_score":1.0986122886681096,"endowment":1.0986122886681096,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"39091683","pmcid":"PMC11292795","openalex_id":"https://openalex.org/W4400777177","authors":[],"funders":[],"total_grants":0,"fwci":0.5768,"citation_percentile":0.66712351,"influential_citations":0,"citation_trend":[{"year":2025,"count":2}],"oa_status":"gold","license":"cc-by","oa_locations":[{"url":"https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1419718/pdf","host_type":"journal"},{"url":"https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1419718/pdf","host_type":"publisher"},{"url":"https://www.frontiersin.org/articles/10.3389/fnut.2024.1419718/full","host_type":"publisher"},{"url":"https://doi.org/10.3389/fnut.2024.1419718","host_type":"journal"},{"url":"https://pubmed.ncbi.nlm.nih.gov/39091683","host_type":"repository"},{"url":"https://www.ncbi.nlm.nih.gov/pmc/articles/11292795","host_type":"repository"},{"url":"https://doaj.org/article/0dccd1f243dd422ca8e4d7f108d04f1a","host_type":"repository"},{"url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11292795/pdf/fnut-11-1419718.pdf","host_type":"repository"},{"url":"https://europepmc.org/articles/PMC11292795","host_type":"Europe_PMC"},{"url":"https://europepmc.org/articles/PMC11292795?pdf=render","host_type":"Europe_PMC"}],"fields_of_study":["Child Nutrition and Feeding Issues","Eating Disorders and Behaviors","Obesity, Physical Activity, Diet"],"mesh_terms":[],"keywords":["Texture (cosmology)","Portion size","Medicine","Environmental health","Age groups","Demography","Psychology","Food science","Young Children","Parental Survey","Complementary Food","Food Diversification","Texture Acceptance","Food Texture Introduction"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Zero hunger"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-16T01:20:16.830452Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}