Infant protein and energy intake in relation to obesity
Obesity is a major health concern across Europe posing serious short and long-term health risks for those affected as well as high costs for health care and social security systems. This has highlighted the importance of prevention strategies which begin in early childhood. Genetic disposition and lifestyle factors are not the only contributors to obesity. A high protein diet in the first few months of life may predispose individuals to an increased risk in obesity later in life. Infant formula and complementary foods are shown to have a high protein content. The CHOPIN project has investigated types of infant feeding regimes during the first two years of life differing in their protein and fat contents. More specifically the project examined whether these differing feeding regimes impact an early marker of obesity development such as the difference between length at two years of age versus length at birth. A statistical analysis of energy and macronutrient intakes in the first two years of life was conducted and results were produced. The analysis included formula-fed infants from five European countries using two formulas (high and low protein content) up to 12 months of age. A parallel reference group was composed of breastfed infants. The dietary assessment consisted of a weighed food record over three consecutive days for formula and breastfed infants. The precise amount of milk or other solid foods consumed by infants in monthly intervals up to the age of nine months and again at 12 months of age was recorded by parents and caregivers. Nutritional data was verified entered and stored. Specific nutritional items taken into consideration were energy, animal and vegetable protein, amino acids, alcohol, fats and fatty acids, vitamins, minerals and carbohydrates. It was concluded that the intakes for breastfed infants were lower in energy and fat but higher in carbohydrate compared to intakes for infants that were fed formula. Furthermore the introduction of solids increased the intake of proteins in both groups in similar ways.
