Evolutionary texture in new food introduction: a theoretical approach

• Main Authors: Olga Brunner-López, Maria Jesús Fuentes Martin, Berta Ortigosa-Pezonaga, A M López-García, Grupo GE-NutPedia
• Format: Article
• Language: English
• Published: Academia Española de Nutrición y Dietética 2019-06-01
• Series: Revista Española de Nutrición Humana y Dietética
• Subjects: fenómenos fisiológicos nutricionales del lactante; ciencias de la nutrición del niño; alimentos infantiles; fenómenos fisiológicos orales y del sistema digestivo; obstrucción de las vías aéreas; desempeño psicomotor.
• Online Access: http://renhyd.org/index.php/renhyd/article/view/459
• ISSN: 2173-1292; 2174-5145

Nowadays, there is a debate about the best method to choose to start feeding the infant. The models analyzed to carry out the feeding are: the modified textured feeding directed by the parents or caregivers and the feeding with minimally modified texture directed by the baby such as the baby-led weaning (BLW) and baby lead introduction to solids (BLISS) methods. The purpose of this document is to help, from a theoretical point of view, in the debate on the possible textures to be used at any time, taking into account different factors, such as: digestive development, dentition rhythm, chewing evolution, psychomotor skills and prevention of suffocation or choking. In the text, the textures that are used in all the methods are classified, according to the items that have been studied, so that later they can be used as an orientation guide according to ages in healthy babies and with a growth within the percentiles. Based on the most current scientific evidence found and prioritizing the precautionary principle, the theoretical approach to the problem adds nuances to be taken into account in the empirical evaluation. More studies and higher quality are required to identify differences in the impact of the use of different textures and food practices.