Bacon

Bacon may be introduced in moderation as soon as baby is ready to start solids, which is generally around 6 months of age. While bacon is high in sodium, an occasional taste is fine as part of a balanced diet. To reduce choking risk, prepare bacon in an age-appropriate way, and avoid bacon that contains honey until 12 months of age, due to the risk of infant botulism.

The technique of curing meat traces back to the days before refrigeration, when meat needed to be dehydrated, smoked, slowly cooked in fat, or cured in brine to avoid spoilage. Curing pork has roots in East Asia, where people first learned to domesticate wild boar and preserve fatty cuts of belly meat with salt. As pigs and meat preservation methods traveled the globe through colonization and trade, the technique evolved, leading to candied bacon, hickory-smoked bacon, and many more regional styles.

As long as the dish is free of honey and modified to reduce the risk of choking, then it is generally fine to share a dish with bacon in it as part of a balanced diet over time. Bacon offers plenty of protein, fat, zinc, selenium, and vitamin B12, but since bacon is particularly high in sodium, it can be helpful to serve only on occasion, as baby’s sodium needs are generally low. That said, the amount of solid food that baby consumes tends to be low as they practice feeding themselves, and as a result, the amount of sodium consumed also tends to be low. Learn more about sodium in food for babies.

No. Bacon is not a common food allergen, although reactions to bacon have been reported. Some bacon can be considered a “high-histamine” food, which can be problematic for children with reliably diagnosed histamine intolerance.

It’s important to point out that certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3-8 hours after red meat, such as bacon, is consumed. However, some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues from mammals. Alpha gal allergy is more prevalent in the southeastern United States but is starting to become more common in other areas as the geographic distribution of the Lone Star tick expands.

Although rare, some individuals with cat allergies may also develop a cross-reactive allergy to pork, a condition known as pork-cat syndrome. Pork-cat syndrome would result in an increased risk of allergy to all pork-derived foods, such as bacon.

Lastly, when buying bacon, be sure to read the label: in some cases, bacon may have added ingredients that are common allergens, such as soy.

As you would do when introducing any new food, start by serving a small amount at first. If there is no adverse reaction, gradually increase the amount served over future meals.

Yes. Bacon can be quite crispy or chewy, qualities that can increase the risk of choking. To reduce the risk, remove any thick gristle or fatty parts, and prepare and serve bacon in an age-appropriate way. As always, make sure you create a safe eating environment and stay within arm’s reach of baby at mealtime.

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Ultimately, there is no “best” age to introduce canadian bacon, since it has been implicated in a number of outbreaks of foodborne illness, namely Listeria. To reduce the risk of foodborne illness, especially for babies, young children, and any other immunocompromised individuals, heat canadian bacon until steaming; just make sure to let it cool before offering. Avoid serving canadian bacon made with honey before the first birthday due to the risk of infant botulism.

No, although one style may better fit your family’s priorities. Turkey bacon often has less fat than pork bacon, and it is a great alternative for those who don’t consume pork. However, turkey bacon can have just as much or more sodium as pork bacon. Choose whichever type of bacon (honey-free) that works for your family.

No, although one style may better fit your family’s priorities. Cured bacon has salt and nitrites added to it, while uncured bacon uses naturally-occuring forms of nitrites, such as from celery powder; but ultimately, both products contain added nitrites. Nitrates and nitrites are naturally-occurring chemicals which, if consumed in large amounts, can negatively affect oxygen levels in the blood, but this is more commonly observed with consumption of contaminated well water. Babies may be more susceptible to the effects of nitrates and nitrites when consumed in excess, so consider serving bacon in moderation, but remember that the amount of bacon babies consume is likely low as they learn the skills of eating solids.