Nutrients, Vol. 17, Pages 3212: Diet Diversity and Feeding Practices in Toddlers with and Without Food Allergy—A Cross-Sectional Study
Nutrients doi: 10.3390/nu17203212
Authors:
Agata Stróżyk
Andrea Horvath
Elżbieta Jarocka-Cyrta
Daria Wiszniewska
Joanna Peradzyńska
Background/Objectives: This study aimed to evaluate diet diversity and feeding practices in toddlers with food allergy (FA) compared to healthy peers. Methods: This cross-sectional survey was conducted in Polish nurseries and included children aged 13–36 months with and without FA. Parents completed a questionnaire assessing feeding practices, anthropometric measurements, diet diversity using the Food Frequency Questionnaire, and feeding difficulties using the Montreal Children’s Hospital Feeding Scale. Results: Data from 388 children (predominantly from Warsaw and from families with high socioeconomic status) were analyzed. Among them, 61 (16%) had FA confirmed by a physician (however, an oral food challenge was performed only in one-third of cases). The proportion of underweight children (≤third percentile) was similar between the FA and non-FA groups (3.4 vs. 0.9%, respectively). Compared with the non-FA group, children with FA had significantly lower median overall diet diversity, food group diversity (≥nine food groups), food item diversity, and mean food allergen diversity. We found no difference in the proportion of children with feeding difficulties between the FA and non-FA groups (median = 18% vs. 13.5%). Although a lower proportion of children with FA had introduced cow’s milk, hen’s egg, tree nuts, nuts, and sesame compared with the non-FA group, only a minority had confirmed allergies to nuts, peanuts, and sesame. Most children with cow’s milk and hen’s egg allergy reintroduced baked milk (48.9%) and egg (40%). Conclusions: Children aged 13–36 months with FA are at risk of reduced overall diet diversity and over-restriction of potentially allergenic foods.
Background/Objectives: This study aimed to evaluate diet diversity and feeding practices in toddlers with food allergy (FA) compared to healthy peers. Methods: This cross-sectional survey was conducted in Polish nurseries and included children aged 13–36 months with and without FA. Parents completed a questionnaire assessing feeding practices, anthropometric measurements, diet diversity using the Food Frequency Questionnaire, and feeding difficulties using the Montreal Children’s Hospital Feeding Scale. Results: Data from 388 children (predominantly from Warsaw and from families with high socioeconomic status) were analyzed. Among them, 61 (16%) had FA confirmed by a physician (however, an oral food challenge was performed only in one-third of cases). The proportion of underweight children (≤third percentile) was similar between the FA and non-FA groups (3.4 vs. 0.9%, respectively). Compared with the non-FA group, children with FA had significantly lower median overall diet diversity, food group diversity (≥nine food groups), food item diversity, and mean food allergen diversity. We found no difference in the proportion of children with feeding difficulties between the FA and non-FA groups (median = 18% vs. 13.5%). Although a lower proportion of children with FA had introduced cow’s milk, hen’s egg, tree nuts, nuts, and sesame compared with the non-FA group, only a minority had confirmed allergies to nuts, peanuts, and sesame. Most children with cow’s milk and hen’s egg allergy reintroduced baked milk (48.9%) and egg (40%). Conclusions: Children aged 13–36 months with FA are at risk of reduced overall diet diversity and over-restriction of potentially allergenic foods. Read More