If you’ve noticed your six-year-old becoming particularly picky about the textures in their meals, there’s no need for concern—it’s a phase that will pass. A recent study by the Department of Food Science at the University of Copenhagen has shown that children at this age often prefer smoother food textures. They reject crunchy peanut butter, jam with seeds, and yoghurts containing fruit pieces. The research involved 485 children aged between five and twelve, who were presented with six foods in smooth and textured versions. These included bread, orange juice, peanut butter, strawberry jam, yoghurt, and tomato soup. The children were shown illustrations of each food variant and asked to indicate their preferences.
The study’s findings are significant, with 76 per cent of six-year-olds consistently choosing the smoother versions of these foods, the highest rate of preference for any age group studied. Dr Ching Yue Chow, the study’s lead author, noted that while many people may recognise a general aversion to lumpy food among children, this study is the first to pinpoint six-year-olds as having an extreme dislike for food textures. To ensure the accuracy of these findings, the study used natural foods rather than hypotheticals or substitutes, a method that has proven effective in garnering consistent responses in previous studies.
Dr Chow suggests this aversion to textured food could be linked to a natural protective instinct at six. Food neophobia—fear of new or unfamiliar foods—is thought to be an evolutionary response designed to prevent children from consuming potentially harmful substances as they start exploring the world more independently. This cautious approach to food typically peaks around ages six to seven. The study also examined whether the size of food chunks affected the children’s preferences but found no clear patterns. Regardless of the size, the presence of chunks was generally the main issue.
Interestingly, children’s tolerance for textured foods increases as they age. This change correlates with their growing independence and social influences, such as peer interactions, encouraging them to try new foods. Dr. Chow highlighted that the preference for chunkier foods gradually increases, particularly from seven to twelve years old.
Despite the challenges posed by the ‘anti-chunk phase’ at age six, parents are encouraged to introduce new foods with patience and persistence. Dr Chow recommends presenting new dishes multiple times—often between eight to fifteen times—before a child may start to accept and enjoy them. This consistent approach typically yields positive results.
Moreover, Dr. Chow advises against using rewards or pressures to encourage children to eat their vegetables. For example, offering a dessert like ice cream to reward eating broccoli can backfire. Once the reward is removed, the child’s interest in the healthy option typically wanes. Similarly, pressuring children to eat certain foods can lead to negative associations, making them even less likely to enjoy them. This comprehensive study sheds light on the developmental food preferences of children and offers valuable insights for parents navigating the complexities of their children’s dietary habits.
More information: Ching Yue Chow et al, Oral size perception and texture preferences for particle-containing foods in children aged 5–12, Journal of Texture Studies. DOI: 10.1111/jtxs.12848
Journal information: Journal of Texture Studies Provided by University of Copenhagen – Faculty of Science
