title: Introduction of food during the infant's first year: a study with emphasis on introduction of gluten and of egg, fish and peanut in allergy-risk families.
abstract: OBJECTIVE
  The aim of the current study was to retrospectively examine introduction of food during the first year in a representative sample of Swedish children. A secondary aim was to study how parents with history of atopy introduced food to their infants.
  
  
  METHODS
  Data derive from 467 infants who visited child health centres in three different counties in Sweden for health check-up at 12 mo of age. The parents were asked to fill in a questionnaire about breastfeeding and/or formula feeding, time of introduction of weaning food focusing on cow's milk, follow-on formula, porridge, fish and egg. Questions regarding hypersensitivity in the family, peanut consumption of mother as well as in the child, and questions about number of siblings, ethnic background and parental education were included.
  
  
  RESULTS
  Compliance with suggested introduction of gluten-containing food was low; as many as 45% had avoided gluten until 6 mo of age, instead of introducing gluten between 4 and 6 mo. Only 33% of parents with stated family hypersensitivity avoided giving their child fish and 23% avoided egg during the first year, even though this recommendation was present at the time of the study. Almost 50% of all mothers had avoided peanuts during pregnancy even though there was no such advice. The avoidance of peanut was not connected to hypersensitivity in the family.
  
  
  CONCLUSIONS
  These results suggest that time of introduction of gluten was not in accordance with the current recommendation. The results imply that there is a need to follow up if and how this feeding information is distributed to parents with infants and also to sharpen the information to the right target groups, otherwise implementation of preventive strategies will be less useful.
authors.affiliation: Department of Clinical Nutrition, Faculty of Medicine, Sahlgrenska Academy at Göteborg University, Göteborg, Sweden.
authors.forename: J
authors.initials: J
authors.lastname: van Odijk
authors.forename: L
authors.initials: L
authors.lastname: Hulthén
authors.forename: S
authors.initials: S
authors.lastname: Ahlstedt
authors.forename: M P
authors.initials: MP
authors.lastname: Borres
mesh_terms: D000367:Age Factors; D010367:Arachis; D004032:Diet; D004531:Eggs; D005247:Feeding Behavior; D005260:Female; D005396:Fish Products; D005512:Food Hypersensitivity / Q000517:prevention & control*; D005983:Glutens; D006801:Humans; D007223:Infant; D007225:Infant Food; D007227:Infant Nutritional Physiological Phenomena; D008297:Male; D012189:Retrospective Studies; D011795:Surveys and Questionnaires; D014886:Weaning
chemical_list: D005983:Glutens