The egg is one of the foods that, until a few years ago, was not introduced into the baby's diet until after at least 10 months of age.
However, over the years and progress in research both in the field of food allergies and in nutrition, its image, previously linked to heart problems and hypercholesterolemia, has been cleaned up and is currently they have dropped such strict restrictions. Learn about the new recommendations for introducing the egg into the baby's diet.
No history of food allergies in the family, the egg can be introduced into the baby's diet from 6 months. The way to introduce it is not predetermined and each family can decide to do it according to their convenience, always respecting the days between new foods, about 3 or 4 normally.
Nevertheless, it may be convenient to separate the white from the yolk and introduce them as two different foods, since sometimes the proteins in the white, very different from those present in the yolk, are capable of triggering an allergic reaction by themselves, and it might be better to observe the reaction of the baby to both parts of the egg separately.
The cooking method is, on the contrary, irrelevant, although for obvious reasons, it is better not to introduce the fried egg at such an early ageSince a lot of extra fat from the oil is added when cooking it.
TheRecommended serving of egg for children is one unit, although from the age of 9 the ration can be increased to 2 units, depending on the energy needs of the child. For babies it is not advisable to exceed three servings a week, among other reasons, to also ensure that a sufficient variety of foods is included in their diet.
The egg is also a food with high nutrient density, that is, a low calorie content accompanied by a large number of vitamins and minerals, in addition to a protein of high biological value and a lipid profile that is one of the most balanced in foods of animal origin. On the contrary, although the egg has iron, it is non-heme, so its absorption requires vitamin C to be optimized.
It is, therefore, a nutritional option whose nutrients are, almost all, easily bioavailable, but also it is easy to chew and digest, and generally very accepted among the little ones. Thus, thanks to its texture, the egg in its multiple cooking varieties is ideal for the baby who still takes crushed foods to learn to chew, while providing many nutrients even if they do not consume a large amount. For ease, it can be included in any of the meals that are offered to the baby throughout the day, not being necessary to relegate it to lunch or dinner.
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