Baby Eating Solids? Not Too Soon, Studies Say
Studies Link Diabetes Risk, Introduction To Solid Foods
POSTED: 5:43 p.m. EDT September 30, 2003
CHICAGO -- New studies suggest that starting solid food at the wrong time could raise the risk of diabetes in infants with other risk factors.
One study found the heightened risk of type 1 diabetes in cereal, while another found it in foods containing gluten, which is the protein that makes starch sticky. Both studies, which are published in Wednesday's issue of the Journal of the American Medical Association, looked at children at risk of type 1 diabetes for genetic reasons.
In one study, researchers at the University of Colorado Health Sciences Center in Denver examined 1,183 children at increased risk of type 1 diabetes. They found that children exposed to any cereals before 4 months of age had a 4.32 times greater risk for developing islet antibodies, which sometimes leads to juvenile diabetes, and those who were first exposed at 7 months or older had a 5.36 times increased risk for the antibodies.
In another study, researchers at the Diabetes Research Institute in Munich, Germany, examined 1,610 newborn children of parents with type 1 diabetes. They found that children fed gluten-containing foods -- including breads, biscuits, cakes, cereal, pasta, and flour products -- before 3 months of age had a five times the risk of developing islet antibodies as children who were exposed to the food after 3 months.
Current U.S. feeding guidelines say parents should begin feeding their infants cereal between 4 and 6 months of age, which the Denver researchers said is accurate.
But the findings of the studies are preliminary, and researchers said parents should not change feedings because of them.
In an editorial accompanying the study, outside researchers said that while cautious interest might be the appropriate response to the findings, the studies didn't measure the actual outcomes of type 1 diabetes -- which is the most crucial measurement.
One study found the heightened risk of type 1 diabetes in cereal, while another found it in foods containing gluten, which is the protein that makes starch sticky. Both studies, which are published in Wednesday's issue of the Journal of the American Medical Association, looked at children at risk of type 1 diabetes for genetic reasons.
In one study, researchers at the University of Colorado Health Sciences Center in Denver examined 1,183 children at increased risk of type 1 diabetes. They found that children exposed to any cereals before 4 months of age had a 4.32 times greater risk for developing islet antibodies, which sometimes leads to juvenile diabetes, and those who were first exposed at 7 months or older had a 5.36 times increased risk for the antibodies.
In another study, researchers at the Diabetes Research Institute in Munich, Germany, examined 1,610 newborn children of parents with type 1 diabetes. They found that children fed gluten-containing foods -- including breads, biscuits, cakes, cereal, pasta, and flour products -- before 3 months of age had a five times the risk of developing islet antibodies as children who were exposed to the food after 3 months.
Current U.S. feeding guidelines say parents should begin feeding their infants cereal between 4 and 6 months of age, which the Denver researchers said is accurate.
But the findings of the studies are preliminary, and researchers said parents should not change feedings because of them.
In an editorial accompanying the study, outside researchers said that while cautious interest might be the appropriate response to the findings, the studies didn't measure the actual outcomes of type 1 diabetes -- which is the most crucial measurement.
Journal of the American Medical AssociationCopyright 2003 by Lifewhile.com. The Associated Press contributed to this report. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
