Issues in complementary feeding

Cover......Page 1
Contents......Page 6
Preface......Page 8
Foreword......Page 10
Contributors......Page 12
Introduction......Page 15
Appropriate Duration of Exclusive Breastfeeding......Page 17
Energy Density and Frequency of Feeding Complementary Foods......Page 18
Problem Micronutrients and Strategies to Provide Adequate Micronutrients......Page 20
References......Page 22
Discussion......Page 24
Introduction......Page 29
Nutritional Programming of Obesity......Page 30
Does Breastfeeding Protect against Later Obesity?......Page 31
The Growth Acceleration Hypothesis......Page 34
Growth Acceleration and Later Obesity......Page 35
Does Breastfeeding Protect against Growth Acceleration?......Page 37
References......Page 38
Discussion......Page 39
References......Page 42
Introduction......Page 45
Blood Pressure......Page 46
Lipid Metabolism......Page 47
Celiac Disease......Page 48
Malignant Disease......Page 49
Cognitive Development......Page 50
Conclusion......Page 51
References......Page 52
Discussion......Page 53
References......Page 56
Introduction......Page 57
Complementary Feeding Diets and the Use of Manufactured Baby Foods......Page 58
Nutrient Density and Dietary Adequacy......Page 59
Fortified Manufactured Baby Foods......Page 62
Dietary Diversification or Modified Food Processing/Preparation Techniques......Page 69
The Safety of Using Manufactured Baby Foods Compared with Traditional Foods......Page 71
Conclusions......Page 72
References......Page 73
Discussion......Page 75
References......Page 77
Introduction......Page 79
Identification......Page 80
Prevention......Page 83
Issue Management......Page 85
References......Page 89
Discussion......Page 90
Introduction......Page 93
The Gut as a Bacterial Ecological Niche......Page 94
The First Colonization......Page 95
Managing the Microbiota to Reduce Microbiological Risk......Page 96
Intervention on Microbiota Management......Page 99
References......Page 100
Discussion......Page 101
References......Page 104
Introduction......Page 105
Nutritional Problems in Developing Countries......Page 106
Fortification of Cereals......Page 107
Fortification of Complementary Foods......Page 109
Targeted Fortification Programs......Page 111
Conclusion......Page 112
References......Page 114
Discussion......Page 115
References......Page 119
Introduction......Page 121
Probiotics and Prebiotics......Page 122
Treatment of Acute Gastroenteritis......Page 123
Prevention of Diarrhea......Page 124
Prevention of Atopic Eczema......Page 125
Effect on Stool Consistency......Page 126
Other and Novel Functional Components......Page 127
Conclusion......Page 128
References......Page 129
Discussion......Page 131
References......Page 135
Introduction......Page 137
Functional Ingredients and Complementary Feeding in Developing Countries......Page 138
Functional Ingredients and Complementary Feeding in Developed and Rapidly Progressing (‘Transition’) Countries......Page 139
Iron......Page 140
Long-Chain Polyunsaturated Fatty Acids......Page 142
Dietary Supplementation: Useful or Useless?......Page 145
Conclusions......Page 146
References......Page 147
Discussion......Page 149
References......Page 152
Abstract......Page 153
Gluten Introduction and the Risk of Food Allergy......Page 154
Gluten Introduction and the Risk of IDDM......Page 155
Gluten Introduction and the Risk of Celiac Disease......Page 156
The Protective Role of Breastfeeding......Page 157
The Specific Role of Gluten......Page 160
Conclusions and Final Recommendations......Page 162
References......Page 163
Discussion......Page 165
References......Page 169
Introduction......Page 171
Is Allergy Manifested by Poor Growth?......Page 172
Link to Poor Growth: Impaired Gut Barrier Function in Allergic Disease......Page 173
Elimination......Page 174
Promotion of the Barrier......Page 175
Balanced Diet for the Allergic Infant......Page 176
Fatty Acids, Vitamins and Probiotics to Balance the Diet......Page 177
References......Page 179
Discussion......Page 181
References......Page 183
Introduction......Page 185
What Constitutes ‘Malnutrition’ at the Initiation of Weaning?......Page 186
Pathological Factors Contributing to Poor Growth before 6 Months of Age......Page 187
Guidelines for Complementary Feeding in ‘Infant Malnutrition’......Page 188
Theoretical Considerations for Anthropometric ‘Deviation’......Page 189
Practical and Prescriptive Considerations for Anthropometric Deviation......Page 190
Practical and Prescriptive Considerations for Infection-Related Growth Retardation......Page 191
Elements for a Research Agenda......Page 192
References......Page 193
Discussion......Page 194
References......Page 198
Introduction......Page 199
Low Iron Content of Cow’s Milk......Page 200
Occult Intestinal Blood Loss......Page 201
Inhibition of Absorption of Iron by Components of Cow’s Milk......Page 203
Cow’s Milk and Renal Solute Load......Page 204
Calculation of PRSL of the Diet......Page 205
Relation of PRSL to Urine Osmolality and Water Balance......Page 206
Recommended Upper Limit for PRSL of the Infant’s Diet......Page 208
References......Page 209
Discussion......Page 210
References......Page 213
Introduction......Page 215
Recommendations on Age of Introduction......Page 216
Current Intake......Page 217
Iron......Page 218
Fat Quality......Page 219
Cow’s Milk with Reduced Fat Content......Page 221
Milk Volume......Page 222
Overweight and Obesity......Page 223
Blood Pressure......Page 225
Linear Growth......Page 226
Conclusions......Page 227
References......Page 228
Discussion......Page 230
Reference......Page 233
Introduction......Page 235
Adequacy of Exclusive Breastfeeding......Page 236
Complementary Foods to Meet the Micronutrient Gaps of Exclusive Breastfeeding......Page 237
Evidence for Benefits of Cellular Animal Protein Intake......Page 238
Macronutrient Intakes with Plant- versus Animal-Based Complementary Feeding Patterns......Page 239
Acceptability and Safety of Meats as an Early Complementary Food......Page 241
References......Page 242
Discussion......Page 243
References......Page 247
Abstract......Page 249
Milk Fermentation and Metabolite Production......Page 250
Fermentation and Production of Peptides with Hypotensive Properties......Page 251
Fermented Foodstuffs in the Prevention and Treatment of Acute Diarrhea......Page 252
Effects on Viral Diarrhea......Page 253
Fermented Foods and H. pylori Colonization......Page 255
Fermentation of Carbohydrates: Solving the Problem of Lactose Maldigestion and Intolerance......Page 256
Fermented Milk and Probiotics in the Management of Allergy......Page 257
Effect of Fermented Foodstuffs on Blood Lipids......Page 258
References......Page 259
Discussion......Page 261
References......Page 264
Concluding Remarks......Page 265
C......Page 273
D......Page 274
I......Page 275
O......Page 276
Z......Page 277