Vitamins A and E content of commercial infant foods in the UK: A cause for concern?

Loughrill, Emma; Govinden, Pesila; Занд, Назанин

doi:10.1016/j.foodchem.2016.04.014

Cited by 17 publications

(11 citation statements)

References 19 publications

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“…This is important because concerns have been raised over a high intake of commercial baby food products . Specifically, this may have implications for energy and sugar intake as commercial jarred baby food may provide portion sizes that provide more calories from solid foods than a child of this age requires .…”

Section: Discussionmentioning

confidence: 99%

Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding

Rowan

Lee

Brown

2018

J Human Nutrition Diet

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How to cite this article Rowan H., Lee M., Brown A. (2019) Differences in dietary composition between infants introduced to complementary foods using Babyled weaning and traditional spoon feeding. AbstractBackground: Baby-led weaning (BLW) is a method of introducing solid foods to infants, which centres around the infant self-feeding family foods. BLW has grown in popularity over the last 10 years; however, although research is starting to build around the safety and impact of the method, research examining intake is sparse. This is important because concerns have been raised by healthcare providers regarding the nutrient and energy sufficiency of BLW. The present study aimed to invstigate exposure to different food types based on different weaning approaches. Methods: One hundred and eighty parents completed a 24-h recall of the foods given to their babies aged 6-12 months. Respondents were split into those following strict BLW, loose BLW and traditional spoon-feeding. Recalls were examined to ascertain the number of times in 24 h infants were given different types of foods, including iron-containing foods. The results were then compared between different weaning groups and age groups. Results: Several significant differences were found between the frequency of foods eaten by different weaning and age groups: in the youngest age group, strict BLW infants were more likely to be exposed to vegetables (P = 0.000) and protein (P = 0.002) than traditionally weaned babies, whereas, at all age groups, the traditionally weaned group had the highest exposure to composite meals. However, no significant differences were found in reported exposure to iron-containing foods between weaning groups at any age. Maternal age, education and milk feeding method were controlled for throughout the analyses. Conclusions: The findings add to a growing body of evidence that suggest a BLW approach may be safe and sufficient. 11

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Section: Discussionmentioning

confidence: 99%

Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding

Rowan

Lee

Brown

2018

J Human Nutrition Diet

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“…A related factor is vitamin A-fortified infant foods and formula. A British report on vitamins A- and E-fortified infant foods and formulas concluded that the total daily intake of both vitamins exceeded recommendations of the U.K. Department of Health [187]. Consistent with the present model, a survey of the parents of 861 children with autism and 123 control children found that use of infant formula versus exclusive breastfeeding was associated with a four-fold increase in the odds of autism when all cases were considered (OR 4.41; 95% CI: 1.24, 15.7).…”

Section: Could Other Risk Factors Be Involved?mentioning

confidence: 99%

Rubella Virus Infection, the Congenital Rubella Syndrome, and the Link to Autism

Mawson

Croft

2019

IJERPH

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Rubella is a systemic virus infection that is usually mild. It can, however, cause severe birth defects known as the congenital rubella syndrome (CRS) when infection occurs early in pregnancy. As many as 8%–13% of children with CRS developed autism during the rubella epidemic of the 1960s compared to the background rate of about 1 new case per 5000 children. Rubella infection and CRS are now rare in the U.S. and in Europe due to widespread vaccination. However, autism rates have risen dramatically in recent decades to about 3% of children today, with many cases appearing after a period of normal development (‘regressive autism’). Evidence is reviewed here suggesting that the signs and symptoms of rubella may be due to alterations in the hepatic metabolism of vitamin A (retinoids), precipitated by the acute phase of the infection. The infection causes mild liver dysfunction and the spillage of stored vitamin A compounds into the circulation, resulting in an endogenous form of hypervitaminosis A. Given that vitamin A is a known teratogen, it is suggested that rubella infection occurring in the early weeks of pregnancy causes CRS through maternal liver dysfunction and exposure of the developing fetus to excessive vitamin A. On this view, the multiple manifestations of CRS and associated autism represent endogenous forms of hypervitaminosis A. It is further proposed that regressive autism results primarily from post-natal influences of a liver-damaging nature and exposure to excess vitamin A, inducing CRS-like features as a function of vitamin A toxicity, but without the associated dysmorphogenesis. A number of environmental factors are discussed that may plausibly be candidates for this role, and suggestions are offered for testing the model. The model also suggests a number of measures that may be effective both in reducing the risk of fetal CRS in women who acquire rubella in their first trimester and in reversing or minimizing regressive autism among children in whom the diagnosis is suspected or confirmed.

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“…They are named α‐, β‐, γ‐, and δ‐tocopherols in accordance with the number and position of methyl (−CH 3 ) substituents on the aromatic ring (Traber and Arai ; Hussain and others ). Tocopherols show antioxidant activity as a chain breaker and thereby prevent oxidation of lipids in cell membranes (Loughrill and others ). After they transfer the hydrogen atom from the hydroxyl group of the chromanol ring to peroxy radicals, they generate alkyl hydroperoxides and tocopherol radicals, which are relatively stable due to their resonance structures (Choe and Min ).…”

Section: Antioxidants In Foodmentioning

confidence: 99%

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

Cömert

Gökmen

2017

Comp Rev Food Sci Food Safe

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Dietary antioxidants play an important role in human health by counteracting oxidative stress and preventing chronic diseases. Most common dietary antioxidants in foods are vitamins, carotenoids, phenolic compounds, sulfurcontaining compounds, and neoformed antioxidants. Antioxidants may be present in free soluble or bound insoluble forms in foods. Antioxidants bound to insoluble food matrices have gained the spotlight because they exert their antioxidant effects much longer than free soluble ones. A direct procedure called QUENCHER has been shown to accurately measure the antioxidant capacity of antioxidants bound to insoluble matrices. This procedure overcomes the drawbacks of extraction-dependent classical assays leading to underestimation of the total antioxidant capacity (TAC) of foods. This review focuses on antioxidants that are found naturally in foods or are formed in foods during processing specifically the antioxidants bound to the insoluble food matrices. The literature gap on the importance of bound antioxidants, their physiological relevance, and methods for measurement of their antioxidant capacity will be filled by this comprehensive review. In particular, chemical properties and health effects of food antioxidants, measurement of the TAC of foods by the QUENCHER method, digestion behavior of bound insoluble antioxidants, and their interactions with free soluble antioxidants are discussed throughout this review.

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Vitamins A and E content of commercial infant foods in the UK: A cause for concern?

Cited by 17 publications

References 19 publications

Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding

Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding

Rubella Virus Infection, the Congenital Rubella Syndrome, and the Link to Autism

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

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