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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
Excess sodium and insufficient iron content in complementary foods
Marcia Bitar Portella1, Tania Beninga de Morais, Mauro Batista de Morais
1Universidade Federal de São Paulo - Escola Paulista de Medicina (UNIFESP-EPM), São Paulo, SP, Brazil.
Jornal De Pediatria
|August 17, 2010
Summary
Homemade infant foods in Brazil were analyzed for nutritional content. Findings revealed low iron levels and excessive sodium, particularly in low-socioeconomic status families, impacting infant nutrition.
Area of Science:
- Nutritional Science
- Public Health
- Pediatric Nutrition
Background:
- Complementary feeding is crucial for infant growth and development.
- Socioeconomic status can influence dietary patterns and food quality.
- Understanding the nutritional profile of homemade infant foods is essential for public health interventions.
Purpose of the Study:
- To chemically analyze macronutrient, energy, sodium, and iron content of homemade infant foods.
- To compare these nutritional values between infants from high and low socioeconomic status (SES) groups in Belém, Pará, Brazil.
Main Methods:
- Cross-sectional study involving 78 infants (6-18 months) from high and low SES groups.
- Chemical analysis of homemade complementary food samples (lunch).
- Estimation of daily food intake using two 24-hour dietary recalls.
Main Results:
- All samples had iron content below recommended levels.
- Excessive sodium levels were found in 89.2% of low-SES and 31.7% of high-SES samples.
- Energy content was lower than recommended in 29.8% (low-SES) and 43.0% (high-SES) of samples.
Conclusions:
- Homemade complementary foods for infants in this region are deficient in iron.
- A significant proportion of these foods contain excessive sodium, with a higher prevalence in low-SES families.
- These findings highlight potential nutritional risks for infants and the need for targeted interventions.
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