When to introduce seafood in the children's diet

When we begin to introduce complementary feeding in our baby's diet, it is normal that we have doubts about when is the best time to offer each food and in what proportion to do so.

Among all foods, seafood is perhaps one of the most controversial, given its high degree of allergenicity. Crustaceans like prawns, crayfish or shrimp, mollusks like clams or mussels, and cephalopods like squid, sepia or octopus, they are very typical dishes to consume at this time of the year ... but, At what age can children start taking them?

The recommendations of the AEP and AECOSAN

According to the Nutrition Committee of the Spanish Association of Pediatrics, "as of the year, most children can eat the same as parents, except spicy or spicy foods and carbonated, exciting or energy drinks ". Therefore, we can understand that we could offer seafood from this age, although It is advisable to always consult your pediatrician beforehand.

However, certain seafood such as prawns, prawns, crabs, crabs and the like contain cadmium in their viscera, located in some occasions under the shell of the body (crabs and crabs) and in others in their heads (prawns, prawns, crayfish ...), so it is advisable to avoid this type of consumption in children under three years (and, limit it to maximum in the rest of the population).

This is explained by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN)

"Consumers of these types of products should be aware that the consumption of these parts of crustaceans can lead to Unacceptable cadmium exposure, particularly when consumption is common"

"This metal has no biological function in humans or animals but, although its absorption in the digestive system is low, it tends to accumulate in the body, mainly in the liver and kidney, for an estimated time of 10-30 years. Cadmium is toxic to the kidney, accumulating mainly in the proximal tubules, causing renal dysfunction. "

On the other hand, both seafood and fish also contain amounts of mercury which can affect health, especially during pregnancy and childhood. For what is important limit (or avoid) the consumption of certain large species, as lobster, swordfish or mackerel, for example, and opt instead for smaller fish, shellfish and shellfish, such as mussels, clams, shrimp or prawns.

In any case, from AECOSAN insists on the important nutritional benefits of fish and shellfish, and the importance of consuming it especially during pregnancy and childhood:

"Fish and shellfish are a source of energy and proteins of high biological value, and contribute to the intake of essential nutrients such as iodine, selenium, calcium and vitamins A and D, which have well-established health benefits. They also provide omega-3 long chain polyunsaturated fatty acids, which is a component of the dietary patterns associated with good health. "

"The consumption of about 1-2 servings of fish / seafood per week and up to 3-4 servings per week during pregnancy has been associated with better functional results of neurodevelopment in children compared to the absence of consumption"

Other international recommendations

In a last review of the American Academy of Pediatrics (AAP), the recommendations for Introduction of seafood in children's diet is between six months and the first year, like most other foods:

"Before the publication of that report, the AAP recommended not to give seafood to children before their first year. But current evidence does not indicate that delaying the introduction of highly allergic foods, such as shellfish, helps significantly reduce the development of food allergies in children "- noted Dr. Frank Greer, pediatrician and co-author of the report.

American pediatricians emphasize the importance of children incorporate seafood into their diet, because it provides high quality proteins, vitamins and minerals, as well as a source of healthy fats essential for the development of the brain, nervous system and eyesight. Therefore, they recommend between one and two weekly portions of fish and shellfish, varying the amounts depending on the age of the child.

But again, mercury is in the spotlight, and both the AAP, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) insist on the importance of avoid the consumption of certain species in the case of pregnant women, nursing mothers and young children. In this regard, the most recommended shellfish and shellfish would be clams, oysters, shrimp, crabs and scallops

However, if we consult the guide of the Food and Nutrition Service (of the Department of Agriculture of the United States), the recommendations of introduction of these foods vary slightly, since nor it is recommended to incorporate crustaceans in the diet of children under nine months.

What if there are family antecedents of food allergies?

The Seafood is responsible for eight percent of food allergies in our country, and although from the Spanish Association of People with Food and Latex Allergy (AEPNA) they explain that among the child population its incidence is lower than among adults, it is still one of the foods that cause more allergies.

As explained by Dr. Requena, allergist of the Regional University Hospital of Malaga and member of the Allergology team of the Alergomálaga Clinic, a child whose parents have an allergic disease, will have up to a 80 percent chance of inheriting the predisposition to suffer an allergy. And in this sense, the most "dangerous" foods would be those with a greater allergic potential.

In these cases, a few years ago it was indicated to delay the incorporation of certain foods, but Dr. Requena explained that recent studies have shown that this measure does not reduce the incidence of food allergies, in high-risk babies or in other children.

From the American Academy of Allergy, Asthma and Immunology also insist on Do not delay the introduction of potentially allergic foods, such as shellfish, as this could increase the risk of future allergies. While experts emphasize the importance of offering it with caution, and leave a margin of three to five days before offering a new food.

The American Pediatric Association remind us that when one of the parents or siblings are allergic to shellfish, one in four children ends up inheriting the same allergic condition, so they advise that the introduction of this food is always carried out under medical criteria and according to the patient's medical history.

For its part, the "Nutrition Guide from birth to three years" prepared by the Ministry of Health of France, indicates that it is not convenient to offer seafood or fish before the first year of life if there is a history of food allergies in the child's family, but there is no reference in the guide when offering it if there is no history.

Thus, it seems that the exact moment at which to start including seafood in the children's diet, whether or not there is a history of allergies in the family, remains unclear. Therefore, it is best to always consult with the pediatrician who is the one who best knows the health of our child and her medical history.

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