Frequency of Use of Added Sugar, Salt, and Fat in Infant Foods up to 10 Months in the Nationwide ELFE Cohort Study: Associated Infant Feeding and Caregiving Practices.
ELFE cohort
breastfeeding
complementary feeding
fat
infant caregiving practices
infant feeding practices
salt
sugar
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
29 Mar 2019
29 Mar 2019
Historique:
received:
03
02
2019
revised:
16
03
2019
accepted:
26
03
2019
entrez:
3
4
2019
pubmed:
3
4
2019
medline:
7
8
2019
Statut:
epublish
Résumé
The consumption of sugar, salt, and fat in infancy may influence later health. The objective of this study was to describe the frequency of use of added sugar, salt, and fat during the complementary feeding period and the associated infant caregiving practices. Data were obtained from a monthly questionnaire filled by parents for 10,907 infants from the French Etude Longitudinale Française depuis l'Enfance (ELFE) cohort. A score of frequency of use (SU) for added sugar, salt, and fat (oil, margarine, butter, and/or cream) was calculated from the age at complementary feeding introduction (CFI) to the 10th month. Associations between the SU of each added ingredient with infant feeding and caregiving practices were studied with multivariable linear regressions adjusted for familial characteristics. Only 28% of the parents followed the recommendation of adding fat and simultaneously not adding sugar or salt. Breastfeeding mothers were more prone to add sugar, salt, and fat than non-breastfeeding mothers. CFI before four months was positively associated with the SU of added sugar and salt and negatively associated with the SU of added fat. The use of commercial baby food was negatively related to the SU of added salt and fat. The use of these added ingredients was mainly related to breastfeeding, age at CFI, and use of commercial food, and it was independent of the household socioeconomic characteristics.
Identifiants
pubmed: 30934918
pii: nu11040733
doi: 10.3390/nu11040733
pmc: PMC6520717
pii:
doi:
Substances chimiques
Dietary Carbohydrates
0
Dietary Fats
0
Sodium Chloride, Dietary
0
Sugars
0
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Agence Nationale de la Recherche
ID : ANR-12-DSSA-0001
Organisme : Agence Nationale de la Recherche
ID : ANR-11- EQPX-0038
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