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Solid Foods

WARNING: Information on this subject is NOT intended to replace professional medical advice. Please consult your physician before starting your child on solid foods.

Commonly, parents think they need to start baby on solid foods at 4 months. Typically, babies are started on thin rice cereal, followed by oatmeal, then veggies, then fruits, then meats. However, with protein intolerant children…this is not the advised procedure.

Many GI docs, and even pediatricians now recommend waiting until baby is 6-9 months, and sometimes even older. Waiting until an older age helps the intestinal tract mature and lessens the chance of developing an allergy to foods. Grains and cereals are not well tolerated by intolerant children. They are recommended to be the last foods introduced. Here is a list of the first foods to introduce. (**Those with FPIES usually need to follow different guidelines, check with your GI for those guidelines. As we collect more information for FPIES, this tab will be updated.) The following website is also a wonderful resource for suggestions on starting solid foods: http://www.hallpublications.com/

Green vegetables tend to have a larger protein, as well as corn (even though it is not green). These vegetables may cause reactions in intolerant children because of the larger protein and the body's inability to digest it. Some children are able to tolerate the greens… every child is different.

When introducing a solid food, start with very small amounts. For example, 1 tsp once a day for a couple of days, then increase slowly by a teaspoon at a time. If a child is going to react to a food, it should show up anywhere between 2-10 days. It is recommended by some doctors to stick with one food for a minimum of 7-10 days before advancing. If a child is going to react to a food, it will take a while to clear the system and let the intestines heal, which could take a few weeks.

Not only can children have allergies or intolerances to foods, but also to added ingredients. It is best for the child if you can make your own baby food. The longer the food is cooked or prepared, the more proteins are present to digest. Steaming foods and mixing with water will help lessen this affect. Time is usually a factor in the lives of busy families, so if you are unable to actually make your own baby food, there are baby foods out there that are great as far as having few additives if any. Natures Best, Del Monte, Earth's Best are just a few. If you can find organic foods, you are doing well also. Good rule of thumb…."LESS IS MORE". The fewer the ingredients, the better. Gerber has a corn derived ascorbic acid which can sometimes cause a reaction in the very sensitive baby. As always, READ THE LABELS.

Those whose little ones have allergies to banana, avocado, kiwi, melon, potato, tomato, and soybean (to name a few), these are known to be what is called cross reactive to latex. Meaning if they are allergic to one of those listed, they most likely will have some sensitivity to latex as well. There is also cross reactivity to some environmental allergens like ragweed, etc.

This list is compiled from nutritionists at several different Children's Hospitals across the Midwest. These are ingredients to avoid for MSPI/MFPI/FPIES kiddos, however, they are NOT all inclusive, but they are quite helpful. Some parents print these lists and shrink them down to fit in their wallet or purse to have with them at all times for reference.

ITEMS THAT CONTAIN MILK PROTEIN (avoid food with these ingredients): artificial butter flavor, butter, butter fat, butter oil, butter solids, buttermilk, caseinates (ammonium, calcium, magnesium, potassium, sodium), cheese, cream, cottage cheese, curds, custard,. Ghee, Half and Half, hydrolysates (casein, milk protein, protein, whey, whey protein), lactalbumin, lactalbumin phosphate, lactoglobulin, lactose, lactulose, milk (derivative, powder, protein, solids, malted, condensed, evaporated, dry, whole, low-fat, non-fat, skimmed, and goat's milk), nougat, pudding, rennet casein, sour cream, sour cream solids, sour milk solids, whey (in all forms including sweet, delactosed, protein concentrate), yogurt, "D" on a label next to "K" or "U" indicates presence of milk protein

MAY CONTAIN MILK PROTEIN: flavorings including: caramel, bavarian cream, coconut cream, brown sugar, butter, natural chocolate, luncheon meat, hot dogs, sausages, high protein flour, margarine, Simplesse

ITEMS THAT CONTAIN SOY PROTEIN (avoid these food that contain any of these ingredients): hydrolyzed soy protein, miso, shoyu sauce, soy (albumin, flour, grits, nuts, milk, sprouts), soybean (granules, curd), soy protein (concentrate, isolate), soy sauce, Tamari, Tempeh, textrued vegetable protein (TVP), tofu

MAY CONTAIN SOY PROTEIN: hydrolyzed plant protein, hydrolyzed vegetable protein, natural flavoring, vegetable broth, vegetable gum, vegetable starch, genistein, saponins, daidzein, phytosterol, isoflavones, fenugreek (proteins are large and mimic soy), legumes (beans, peas),"gums" like guar gum, acacia gum, cellulose gum (however, xanthan gum is synthetically made and is considered safe)

COMMONLY PRESCRIBED MEDICATIONS: not all inclusive and generics may be formulated differently: The PIC Foundation