Rowicka Grażyna, Weker Halina
Department of Nutrition, Institute of Mother and Child, Warsaw, Poland.
Dev Period Med. 2016;20(3):243-252.
The discussion on the optimal timing of the introduction of gluten products and their quantity into the diet of infants in order to reduce the risk of the development of undesirable reactions to gluten, including celiac disease, has been going on for years. The aim of this study was to present how the relevant Polish nutritional recommendations in this regard had changed over the last fifty years.
为降低对麸质产生不良反应（包括乳糜泻）的风险，关于在婴儿饮食中引入麸质产品的最佳时机及其摄入量的讨论已经持续多年。本研究的目的是呈现过去五十年来波兰在这方面的相关营养建议是如何变化的。
