文章基本信息

标题：Nutritional Aspects of Commercially Available Complementary Foods in New Zealand Supermarkets
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作者：Shanjivan Padarath ; Sarah Gerritsen ; Sally Mackay 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：10
页码：2980-2992
DOI：10.3390/nu12102980
出版社：MDPI Publishing
摘要：Optimal nutrition in early childhood fosters growth and development whilst preventing morbidity and mortality in later life. There is little research in New Zealand on commercially available complementary foods (CACFs). This cross-sectional study of the nutritional aspects and packaging of CACFs used data collected in four major supermarket chains in New Zealand in 2019 (Nutritrack). Of the 197 CACFs analysed, 43 (21.8%) were inappropriately recommended for consumption by children four months of age or older, 10 (5.1%) had added salt, and 67 (34.0%) contained free sugars. The majority (n = 136, 69.0%) contained ingredients with a sweet flavour. Relatively sweet vegetables like carrot and sweetcorn were used more often than bitter vegetables such as broccoli and spinach. The described texture of most (n = 145, 62.1%) wet ‘spoonable’ products was of the lowest complexity (smooth, puréed, custard). CACFs would adequately expose children to cow’s milk and wheat but not to other common food allergens (cooked hen’s egg, soy, fish, crustacean shellfish, peanut, and tree-nuts). If children’s diets include CACFs, non-commercial meals must be offered as well in order to meet nutritional guidelines related to the introduction of common food allergens, diversity of flavours, and complex textures for infants and toddlers.
关键词：complementary feeding; commercial complementary food; baby food; infant; toddler; sugar; sodium; food allergy; texture; flavour complementary feeding ; commercial complementary food ; baby food ; infant ; toddler ; sugar ; sodium ; food allergy ; texture ; flavour