Sugerencia de edades
6 meses
Alto contenido de hierro
No
Alérgeno común
Sí
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Feta cheese may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. While feta cheese can be high in sodium, a taste here and there as part of a varied diet is not a cause for concern. Choose pasteurized feta cheese to minimize the risk of foodborne illness.
Feta is a soft white cheese made of curds from sheep’s milk and sometimes goat’s milk that are formed into a block and aged in brine. Feta has Protected Designation of Origin, a marketing term that’s regulated by the European Union to protect the terroir of foods that are produced, processed, and prepared in a specific region using traditional methods. That means that, technically speaking, only feta cheese from certain areas of Greece can be labeled as such.
Learn more about choosing cheese to share with babies.
Cada bebé se desarrolla a su propio ritmo, y las sugerencias que ofrecemos sobre cómo cortar o preparar determinados alimentos son generalizaciones para una amplia audiencia.
Feel free to share tastes of pasteurized feta cheese here and there as part of a varied diet. Stir small crumbles of feta into scoopable foods or offer age-appropriate foods that have been dipped in whipped feta made by blending feta with plain yogurt.
Feel free to share tastes of pasteurized feta cheese here and there as part of a varied diet. Serve small crumbles of feta, either on their own or stirred into scoopable foods, or offer a long, flat slice. Very thin slices may crumble apart as baby holds them, and it's fine to leave the pieces for baby to try and pick up, or remove them if the size of the pieces make you nervous. Alternatively, offer age-appropriate foods that have been dipped in whipped feta made by blending feta with plain yogurt.
Offer feta in long, flat slices, or crumbled into small or large pieces. Serve the cheese on its own, or as part of a dish. Alternatively, offer a dip of whipped feta made by blending feta with plain yogurt.
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Yes. Feta cheese can be chalky in texture and difficult for babies to swallow, qualities that can increase the risk of choking. To reduce the risk, prepare and serve feta in an age-appropriate way. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.
Yes. Feta cheese is commonly made from sheep, goat, and/or cow’s milk, and cow’s milk is classified as a Global Priority Allergen by the World Health Organization. It is an especially common food allergen in young children, accounting for about one-fifth of all childhood food allergies. Keep in mind that dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products. That said, there’s good news: milk allergy often disappears with time. Research shows that the majority of children with cow's milk allergy will outgrow it by age 6, and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their appropriate pediatric health professionals. Note: Aged cheeses generally contain histamines, which may cause rashes in children who are sensitive to them.
Milk is a common cause of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. This is termed acute FPIES. Left untreated, the reaction can result in significant dehydration. When milk is in the diet regularly, FPIES can present as reflux, weight loss, and failure to thrive - this is termed chronic FPIES. Symptoms generally improve with elimination of milk from the baby’s diet. Thankfully, like other forms of milk allergy, FPIES which presents early in life is generally outgrown by the time a child has reached 3-5 years of age.
Lactose intolerance, which is when the body has a hard time processing lactose, the sugar that is naturally present in milk, can sometimes be mistaken for an allergy, as it can result in bloating, gas, diarrhea, nausea, and other discomfort. For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: compared with milk and certain other dairy products, many cheeses may be better tolerated by those with lactose intolerance, particularly aged cheeses, which have lower lactose content. Be sure to connect with an appropriate pediatric health care professional for any questions about lactose intolerance, and know there are many lactose-free dairy foods available.
If you suspect baby may be allergic to milk, consult an allergist before introducing dairy products like cheese. Based on a baby’s risk factors and history, your allergist may recommend allergy testing, or may instead advise dairy introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce cheese in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals. If you have already introduced milk and ruled out an allergy, pasteurized cheeses can be introduced as desired, without any need to start small and build up over time.
Feta cheese is rich in protein, fat, calcium, selenium, zinc, and vitamins A, B6, and B12. Together, these nutrients work together to provide the building blocks for growth, development, and brain function. They also help support bone density, taste perception, vision, energy, and immunity. Choose pasteurized feta cheese to minimize the risk of foodborne illness.
While feta cheese is typically high in sodium, the amount of sodium that babies eat tends to be low as they learn the skills to feed themselves, and some sodium is important for supporting baby’s electrolyte balance, hydration, and movement. While many health organizations recommend holding or reducing salt in food shared with baby, recent reviews of literature suggest that this may not be necessary. Furthermore, sharing family meals, even if they contain salt, has its benefits: baby has opportunities to explore a wider variety of food, share their family food culture, and practice eating a variety of textures.
★Tip: If you would like to reduce feta’s sodium content, drain the brine from the feta and immerse the cheese in fresh water. Remove the cheese from the water when ready to serve.
No hay límite. Si quieres, puedes ofrecer queso pasteurizado todos los días, intenta no preocuparte por las cantidades exactas que consume el/la bebé. Durante cada comida, el/la bebe puede comer mucho queso o muy poco. Ambos escenarios están bien cuando el queso es parte de una dieta variada.
¡Ninguno! Sirve los alimentos sólidos directamente en la bandeja, plato o tazón del/a bebé y luego deja que el/la bebé explore con las manos. Si lo deseas, tenga una cuchara o un tenedor disponibles para ayudarlo/a a familiarizarse con los utensilios, pero no se espera que adquiera las habilidades para usarlos hasta que sea un poco mayor.
Nuestro equipo
U. S. Food & Drug Administration. Dangers of raw milk.
Committee on Infectious Diseases; Committee on Nutrition; American Academy of Pediatrics. (2014). Consumption of raw or unpasteurized milk and milk products by pregnant women and children. Pediatrics, 133(1), 175-179
Yang, S., Wang, H. (2023). Avoidance of added salt for 6-12-month-old infants: A narrative review. Archives de pediatrie : organe officiel de la Societe francaise de pediatrie, S0929-693X(23)00156-2. Advance online publication.
Strazzullo P, Campanozzi A, Avallone S. Does salt intake in the first two years of life affect the development of cardiovascular disorders in adulthood?. Nutr Metab Cardiovasc Dis. 2012;22(10):787–792. doi:10.1016/j.numecd.2012.04.003
Soloway, R.A. (2013). Sodium: Too Much of a Good Thing. National Capital Poison Center.
Liem D. G. (2017). Infants' and Children's Salt Taste Perception and Liking: A Review. Nutrients, 9(9), 1011. DOI: 10.3390/nu9091011
Yang, S., Wang, H. (2023). Avoidance of added salt for 6-12-month-old infants: A narrative review. Archives de pediatrie : organe officiel de la Societe francaise de pediatrie, S0929-693X(23)00156-2. Advance online publication.
FAO and WHO. (2022). Risk Assessment of Food Allergens. Part 1 – Review and validation of Codex. Alimentarius priority allergen list through risk assessment. Meeting Report. Food Safety and Quality. Series No. 14.
Warren CM, Jhaveri S, Warrier MR, Smith B, & Gupta RS. (2013). The epidemiology of milk allergy in US children. Annals of Allergy, Asthma & Immunology, 110 (5), 370-374. DOI:10.1016/j.anai.2013.02.016.
El-Agamy, E. (2007). The challenge of cow milk protein allergy. Small Ruminant Research, 68, 64-72. DOI: 10.1016/j.smallrumres.2006.09.016.
Mukkada, V. (2019). Cow’s milk protein allergy. GI Kids.
Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., & Vidal-Carou, M. (2020). Histamine Intolerance: The Current State of the Art. Biomolecules, 10(8), 1181. DOI: 10.3390/biom10081181.
Nazar, W., Plata-Nazar, K., Sznurkowska, K., & Szlagatys-Sidorkiewicz, A. (2021). Histamine Intolerance in Children: A Narrative Review. Nutrients, 13(5), 1486. DOI: 10.3390/nu13051486.
Nowak-Węgrzyn A. (2015). Food protein-induced enterocolitis syndrome and allergic proctocolitis. Allergy Asthma Proc. 36(3):172-84. doi: 10.2500/aap.2015.36.3811.
Institute for Quality and Efficiency in Health Care. (2016). Living with lactose intolerance.
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