Characteristics associated with feeding organic foods during complementary feeding: the nationwide Étude Longitudinale Française depuis l'Enfance (ELFE) birth cohort

Organic Food Consumption Might Protect Against Sensitisation to Inhalant Allergens at School Age: The PARIS Cohort

BACKGROUND

Interest has grown recently in childhood diet's role in allergy development. However, the studies focusing on organic food consumption are scarce. We address the relationships between such consumption and respiratory/allergic morbidity at school age in the PARIS (Pollution and asthma risk: An infant study) cohort.

METHODS

Diet was assessed using a food frequency questionnaire completed by the parents at 8 years. Dietary patterns were identified by cluster analysis based on the consumption frequency of 30 foods (either organic or conventional) and 19 organic foods. Associations between dietary patterns and respiratory/allergic morbidity (asthma, rhinitis, eczema and sensitisation) were studied using multivariable logistic regression models adjusted for potential confounders, including family socioeconomic status and adherence to the Mediterranean diet as a proxy for dietary balance.

RESULTS

Among 1258 children, three dietary patterns were identified, which differed significantly in terms of organic food consumption frequency: low frequency in G0 (51% of children), moderate in G1 (28%) and high in G2 (21%). No association was found between dietary patterns and asthma, eczema, rhinitis or sensitisation to food allergens. Children in G2 had lower likelihood of sensitisation to any allergen than those in G0 (adjusted odds ratio [aOR] = 0.60; 95% confidence interval [CI]: 0.40-0.91), particularly to inhalant allergens (aOR = 0.64; 95% CI: 0.42-0.99).

CONCLUSIONS

Our findings suggest that frequent organic food consumption may be protective against allergic sensitisation at school age, based on the assumption that organic food consumption at the age of eight reflects consumption at earlier ages. Further research is warranted to explore the underlying mechanisms for this association, including nutritional and environmental exposures.

Clinically Relevant Topics and New Tendencies in Childhood Nutrition during the First 2 Years of Life: A Survey among Primary Care Spanish Paediatricians

A multicenter cross-sectional study was conducted among 245 experienced Spanish paediatricians, who completed an online survey based on clinically relevant topics in nutrition during the first two years of life and their recommendations to parents in daily clinical practice. Most participants advise about the choking risk associated with baby-led weaning (BLW) and more than 60% consider that infants can receive an insufficient variety and quantity of nutrients with this practice. The general opinion is that there is a lack of evidence for delaying the introduction of gluten and other allergenic foods in the complementary feeding of healthy infants. Most participants agree/strongly agree that two servings of dairy products are the adequate daily amount in a diversified diet and 93.4% disagree/strongly disagree with the use of vegetal beverages under 1 year of life. There is a general agreement to avoid added salt and sugar before 12 months of life, the consideration that organic foods do not have a better nutritional profile than non-organic ones, and the limitations of vegetarian diets especially for adequate provision of micronutrients. Overall, there is an adequate knowledge of the new trends by paediatricians and younger ones seemed more in favor of them and interested in receiving more information on most topics.

The debate continues on the best age to stop breastfeeding

The ongoing debate on the optimal duration of breastfeeding in high-income countries is challenging. The decision to continue breastfeeding beyond the introduction of solids according to WHO indications involves multifaceted considerations, such as nutritional needs, psychological factors and cultural influences, given the growing number of immigrants. The impact on maternal health, sleep routines and family dynamics should be carefully weighed too. CONCLUSION: Next studies should investigate associations of different modalities and periods of breastfeeding with physical and neurodevelopmental outcomes, including psychological aspects. A personalised and gradual approach is suggested, guided by informed decisions and a supportive network.

Organic Food Consumption During the Complementary Feeding Period and Respiratory or Allergic Diseases Up to Age 5.5 Years in the ELFE Cohort

Objectives: To assess (1) whether a history of allergy is associated with feeding with organic foods (OFs) during the complementary feeding period and (2) whether OF consumption in infancy is related to the incidence of respiratory and allergic diseases up to age 5.5 years.

Study Design: Analyses involved more than 8,000 children from the nationwide Étude Longitudinale Française depuis l'Enfance (ELFE) birth cohort. Associations between family or infant history of allergy and frequency of OF consumption during the complementary feeding period were assessed with multinomial logistic regression. Associations between OF consumption in infancy and respiratory or allergic diseases between age 1 and 5.5 years were assessed with logistic regression.

Results: A family history of allergy or cow's milk protein allergy at age 2 months was strongly and positively related to feeding with OF during the complementary feeding period. Feeding with OF during the complementary feeding period was not related to respiratory diseases or eczema up to age 5.5 years. Compared to infrequent consumption of both organic and commercial complementary foods, frequent OF consumption without commercial complementary foods was associated with a higher risk of food allergy, whereas frequent commercial complementary food consumption without OF use was associated with a lower risk of food allergy.

Conclusions: This study suggests that a history of allergy strongly affects feeding with OF during the complementary feeding period. However, OF consumption was not associated with reduced odds of food allergy later in childhood but could be associated with increased odds, which should be examined more deeply.