Quann Erin, Carvalho Ryan
Gerber Products Company, Nestlé Nutrition, Florham Park, NJ.
J Pediatr Gastroenterol Nutr. 2018 Jun;66 Suppl 3:S39-S41. doi: 10.1097/MPG.0000000000001971.
The introduction of starch into an infant's diet is an important milestone in the feeding journey. Intestinal maturity and the presence of digestive enzymes are necessary for the physiologic breakdown of starch and other complementary foods. However, little is known about the consumption patterns of starch containing foods during complementary feeding.
The 2008 Feeding Infants and Toddlers Study (FITS) is a cross-sectional 24-hour dietary intake survey of a nationally representative sample of infants, toddlers, and preschoolers from birth to 48 months of age. We looked at the age-based prevalence of consumption of starch-containing foods during complementary feeding.
We found that about 90% of infants were consuming starch by 6 and 8.9 months, with less than half of infants being exposed to complementary foods from multiple food groups under 6 months. The most common food source of starch was iron-fortified infant cereals, followed by vegetables and fruits. Rice and oats were the most prevalent cereal types, while sweet potatoes, peas and squash were the most commonly consumed starch-containing vegetables. Bananas were the leading starch-containing fruit that was consumed. Around 9 and 11 months, the prevalence of iron-fortified cereals declined and were replaced with lower iron-containing ready-to-eat cereals. There was also a drop in the prevalence of fruit and vegetable consumption once the infant became a toddler. Most bread products consumed by toddlers were not whole grain, but their cereal choices were often whole grain. Other sources of starch were mixed dishes, which contained grains like bread or pasta combined with other types of foods.
Starch enters the infant's diet around the time of complementary feeding, though earlier exposure may occur from certain carbohydrate components of infant formula. Most infants are exposed to starch from grains, followed by vegetables and fruits.
将淀粉引入婴儿饮食是喂养过程中的一个重要里程碑。肠道成熟以及消化酶的存在是淀粉和其他辅食进行生理分解所必需的。然而，关于辅食喂养期间含淀粉食物的消费模式知之甚少。
2008年婴幼儿喂养研究（FITS）是一项横断面的24小时饮食摄入量调查，对象是从出生到48个月大的具有全国代表性的婴儿、幼儿和学龄前儿童样本。我们研究了辅食喂养期间按年龄划分的含淀粉食物消费患病率。
我们发现，约90%的婴儿在6至8.9个月时开始食用淀粉，6个月以下接触多种食物组辅食的婴儿不到一半。淀粉最常见的食物来源是铁强化婴儿谷物，其次是蔬菜和水果。大米和燕麦是最常见的谷物类型，而红薯、豌豆和南瓜是最常食用的含淀粉蔬菜。香蕉是食用最多的含淀粉水果。在9至11个月左右，铁强化谷物的患病率下降，被含铁量较低的即食谷物所取代。婴儿进入幼儿期后，水果和蔬菜的消费患病率也有所下降。幼儿食用的大多数面包产品不是全麦的，但他们选择的谷物通常是全麦的。淀粉的其他来源是混合菜肴，其中包含面包或面食等谷物与其他类型的食物。
淀粉在辅食喂养阶段左右进入婴儿饮食，不过婴儿配方奶粉中的某些碳水化合物成分可能会使婴儿更早接触到淀粉。大多数婴儿从谷物中接触淀粉，其次是蔬菜和水果。
