Standard versus baby-led complementary feeding: a comparison of food and nutrient intake in 6-12 month old infants in the UK

Alpers, B., Blackwell, V. and Clegg, M. E. (2019) Standard versus baby-led complementary feeding: a comparison of food and nutrient intake in 6-12 month old infants in the UK. Public Health Nutrition, 22 (15). pp. 2813-2822. ISSN 1368-9800 doi: 10.1017/S136898001900082X

Abstract/Summary

Objective: To compare food and nutrient intake of infants aged 6-12 months following a baby-led complementary feeding (BLCF) approach to infants who followed a standard weaning (SW) approach. Design: Participants completed an online questionnaire consisting of socio-demographic questions, a 28-day food frequency questionnaire (FFQ) and a sample of participants completed a 24-hour dietary recall. Setting: UK. Participants: 134 infants aged 6-12 months (n=88, BLCF; n=46, SW). Results: There was no difference between weaning method and food groups for “fruits”, “vegetables”, “all fish”, “meat and fish”, “sugary” or “starchy” foods. The SW group were offered “fortified infant cereal” (p<.001), “salty snacks” at 6-8 months (p=.03), “dairy and dairy based desserts” at 9-12 months (p=.04) and pre-prepared infant food at all ages (p<.001) more often that the BLCF group. The SW group were offered “oily fish” at all ages (p<.001) and 6-8 months (p=.01), and “processed meats” at all ages (p<.001), 6-8 months (p=.003), and 9-12 months (p<.001) less often than the BLCF group. In the BLCF group there was a significantly greater intake of sodium (p=.028) and fat from food (p=.035), and a significantly lower intake of iron from milk (p=.012) and free sugar in the 6-8 month subgroup (p=.03) compared to the SW group. Iron intake was below the RNI for both groups and sodium was above the RNI in the BLCF group. Conclusion: Compared to the SW group the BLCF group were offered foods higher in sodium and lower in iron, however the foods offered contained less free sugar.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/82349
Identification Number/DOI	10.1017/S136898001900082X
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Publisher	Cambridge University Press
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