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The Prevalence of Hyperpalatable Baby Foods and Exposure During Infancy: A Preliminary Investigation
Kai Ling Kong1,2,3, Tera L Fazzino4,5, Kaitlyn M Rohde4,5
1Baby Health Behavior Laboratory, Division of Health Services and Outcomes Research, Children's Mercy Research Institute, Children's Mercy Hospital, Kansas City, MO, United States.
Insights
Nearly all infants consumed hyperpalatable foods (HPF), primarily from adult sources, despite low HPF prevalence in baby foods. This early exposure during complementary feeding significantly impacts infant diets.
Area of Science:
- Nutrition Science
- Pediatric Nutrition
- Public Health
Background:
- Hyperpalatable foods (HPF) are increasingly prevalent, raising concerns about early childhood dietary patterns.
- Understanding infant exposure to HPF is crucial for addressing long-term health outcomes.
Purpose of the Study:
- To determine the prevalence of HPF in U.S. baby foods.
- To assess HPF exposure and consumption among infants aged 9-15 months from both baby and adult food sources.
Main Methods:
- Analysis of a U.S. baby food database and dietary recalls from 147 infants (9-15 months).
- Identification of HPF based on established criteria.
- Quantification of HPF exposure and kilocalorie (kcal) intake from HPF.
Main Results:
- Only 12% of baby foods were classified as HPF.
- Over 90% of infants consumed HPF, predominantly from adult foods.
- Younger infants (<12 months) derived 38% kcal from HPF; older infants (≥12 months) derived 52% kcal from HPF.
- Repeated exposure to specific HPF was common in both age groups.
Conclusions:
- While HPF in baby foods are uncommon, infants experience widespread exposure, mainly via adult foods.
- HPF constitute a significant portion of infants' kilocalorie intake during the critical complementary feeding period.
- Early HPF exposure warrants attention to shape healthier long-term dietary habits.
Abstract:
Objective: To characterize the prevalence of hyperpalatable foods (HPF) among baby foods in the U.S. and examine the prevalence of HPF exposure and consumption from both baby food and adult food sources among infants aged 9-15 months. Methods: A U.S. baby food database as well as baby foods from three 24-h dietary recalls of 147 infants were used to identify baby foods as HPF per previous publication. HPF exposure was defined as intake of any HPF during the 3-day measurement period. To determine the extent of HFP consumption, % kilocalorie (kcal) intake from HPF was characterized. Results: Only 12% of baby foods were HPF; however, nearly all participants (>90%) consumed HPF, primarily through exposure to adult foods. Younger infants (<12 months) consumed 38% [standard deviation (SD) = 23.6%] of their daily food kcal from HPF and older infants (≥12 months) consumed 52% (SD = 16.4%) of daily food kilocalorie from HPF. Most younger infants (68%) and older infants (88%) had repeated exposure to the same HPF across the measurement period. Conclusions: The prevalence of HPF among baby foods in the U.S. is low. However, almost all infants were exposed to HPF, and HPF comprised a substantial percentage of daily food kilocalorie in infants' diets. Findings highlight the transition to solid food consumption during complimentary feeding period is a critical time for early HPF exposure.
