Butter

Butter may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age.

Butter is a dairy product made from the fats and proteins in milk – most often cow’s milk. Once a food for peasants, later a luxury for nobility, and today a beloved ingredient that enriches cooking worldwide. There are so many ways to eat it: sweet cream butter on bread, baked goods made with cultured butter, vegetables cooked in ghee, herby compound butter melted on seafood, grains flavored with smen (fermented butter), hearty stews enriched with niter kibbeh (spiced clarified butter), and the list goes on.

Yes. Butter is rich in fat, which is a concentrated source of energy to fuel baby’s rapid growth and development. Specifically, butter offers lots of saturated fat, which is one of the most abundant types of fat in breast milk. In past years, butter has been scrutinized for its association with heart disease in adults, but research shows that it has its place as part of a balanced diet, and that it may have a more neutral impact on the heart than previously thought. Butter can also be a source of omega-3 fatty acids, as well as vitamins A, D, E, and K. These nutrients work together to support brain development, skin health, bone density, immunity, and blood clotting. 

★Tip: Butter can keep in the freezer for around 6-9 months from time of purchase.

Yes. Butter is often made from cow’s milk, which is classified as a common 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.

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 butter. 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 butter 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, butter can be introduced as desired, without any need to start small and build up over time.

No. Butter presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve butter in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

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

Feel free to use butter liberally; there is no need to track or restrict butter intake for babies and toddlers. Fat intake provides plenty of energy to fuel the rapid growth of their brains and bodies at this stage.