C. AGOSTONIIl futuro dell’alimentazione infantile

* We define

presumptions

as unproved

yet commonly

espoused

propositions.

All participants

Women age > 65

MONTHS 0 3 6 9 12

Human milk __________________________

Starting formula ------------------

Follow-on formula -------------------------

Cereals _ _ ______________

Fruits and vegetals _ _ ______________

Meat _ ______________

Cheese _______________

Fish ____________

Legums ________

Egg’s yolk _______

Egg’s white _

Weaningrecommendations: the scientific basis.

Nutr Rev 1992;50:125-33

Neither the delayed introduction of gluten nor breast-feeding modified the risk of celiac disease among at-risk infants, although the later introduction of gluten was associated with a delayed onset of disease. [follow-up 84.9% at 36 months]

As compared with placebo, the introduction of small quantities of gluten at 16 to 24 weeks of age did not reduce the risk of celiac disease by 3 years of age in this group of high-risk children. [1343 963 randomized ]

Lionetti E et al,

Vriezinga SL et al,

NEJM March 4, 2016

1303 exclusively breast-fed infants recruited at 3 months and randomly assigned to the early introduction of six allergenic foods (peanut, cooked egg, cow’s milk, sesame, whitefish, and wheat) or to the current practice. In the per-protocol analysis, the prevalence of any food allergy was significantly lower in the early-introduction group than in the standard introduction group (2.4% vs. 7.3%), as was the prevalence of peanut allergy (0% vs. 2.5%) and egg allergy (1.4% vs. 5.5%).

+++ drop outs in the early introduction group, role of dose?

640 infants with severe eczema, egg allergy, or both were randomly assigned to consume or avoid peanuts until 60 months of age . Among the 530 infants initially negative on the skin-prick test, the prevalence of peanut allergy at 60 months was 13.7% (avoidance group) and 1.9% (consumption group)Among the 98 participants with initially positive test results, the prevalence of peanut allergy was 35.3% (avoidance group) and 10.6% (consumption group).

Ioannidis P, 2016

Ioannidis P, 2016

Carnaroli and Arborio rice GI were 46.3 ± 11.3 and 48.6 ± 21.1,

Rice is the main constituent in the diets of a large population segment in the world. Whilst it contributes a large GL to the diet and thereby potentially promotes impaired glucose tolerance (notably in countries and communities accustomed to rice consumption), advocacy to reduce consumption may not be a sustainable solution. Reducing the GI of rice may be the more practical approach. Rice is more often than not in the medium to high GI range.Future studies need to focus on macronutrient (--) interactions

PersonalizedNutrition by Prediction of

Glycemic Responses

Dietary InterventionsInduce ConsistentAlterations to the

Gut MicrobiotaComposition