New Research on Food Allergy Prevention Indicates Crucial Timing of Allergen Introduction

Current research shows that how we feed babies during infancy can help reduce the risk of food allergies. However, feeding guidelines regarding allergens have changed radically in the past decade, so it’s important to make sure we’re not following outdated advice that doesn’t align with new research. In addition, infant feeding guidelines in general have also changed. To address these updated guidelines and help parents navigate all the latest research and the process of starting solids, Malina Malkani recently released an evidenced-based baby-led feeding guide and cookbook that makes it easy to feed your baby with confidence, introduce allergens early and consistently, and offer delicious, stress-free meals the whole family will enjoy.

Tune into this episode to learn about:

● Why food allergy prevention strategies are necessary for all babies, not just those at increased risk

● What the current research shows about best practices to reduce the risk of food allergies

● How infant feeding guidelines have changed regarding food allergies and in general

● The risk factors for developing food allergies

● What the top food allergens are

● What it means to offer top allergens early, often and consistently

● How to safely feed common allergens that may be a choking hazard

● Recommended first foods for baby-led weaning or baby-led feeding

● How food allergies disproportionately affect low-income families

● What we know about how food allergies develop

● The difference between baby-led weaning and traditional spoon feeding

● What age to start solids

● Clarification regarding the 4-6 month window for starting solids

● Malina’s new book that addresses these issues and provides family friendly recipes

● Other resources for parents and health professionals

Full shownotes, transcript and resources: https://soundbitesrd.com/282

UMF™ Mānuka Honey is A Functional Food: Look for the Quality Mark

New Zealand mānuka honey is a powerful functional food. For centuries, the unique and powerful healing properties of the mānuka tree (Leptospermum scoparium) have been understood by the indigenous Māori people of New Zealand.

With more than 2,300+ natural compounds identified in New Zealand mānuka honey it has captured the attention of scientists and health professionals across the globe. Research has identified mānuka honey’s Unique Mānuka Factor (UMF™), a unique group of bioactive compounds, such as methylglyoxal (MGO) and leptosperin, which in synergy contribute to its science-supported antibacterial, antioxidant, and anti-inflammatory properties.

Today, UMF™ quality rating system is the most comprehensive, independently certified and internationally recognized quality assurance system for New Zealand mānuka honey. It’s designed to validate mānuka honey potency, authenticity, purity, shelf life and freshness for honey producers, brands, customers and consumers around the world. Each mānuka honey product that carries the UMF™ trademark must pass the stringent Unique Mānuka Factor Honey Association (UMFHA) quality, grading and rating tests. UMFHA represents beekeepers, processors and marketers.

Tune into this episode with guests Dr. Megan Grainger and beekeeper James Jeffery to learn about:

● what mānuka honey is and how it is different from other types of honey

● where mānuka honey comes from and how to identify authentic mānuka honey

● how bees make mānuka honey compared to other types of honey

● why mānuka honey is considered a functional food vs a sweetener

● health research supporting the benefits of mānuka honey including antibacterial, anti-inflammatory and antioxidant properties

● the role beekeepers played in recognizing the topical benefits of mānuka honey

● the UMF™ quality rating system

● the role of beekeepers in creating the UMF™ quality rating system and why a quality control system is important

● what the UMF™ ratings mean

● how to use and enjoy mānuka honey to maximize the benefits

● new and emerging areas of clinical health research – gut health, cancer, etc.

● the Mānuka Mastery Course (a free online self-paced course)

● resources for health professionals and the public

Commercial Support has been provided by the UMF™ Unique Manuka Factor Honey Association

Full shownotes, transcript and resources: https://soundbitesrd.com/281

The International Food Information Council (IFIC) conducts consumer research focused on attitudes and behaviors surrounding nutrition, food safety and food production. Their popular annual Food & Health Survey provides information about how Americans connect food and food purchasing decisions to physical health and overall wellbeing. Other consumer surveys IFIC conducts, called “Spotlight Surveys”, focus on various topics and also inform federal regulatory decisions, provide members with insights into consumer values and behaviors and help to shape public communications and education initiatives.

Tune into this episode to learn about:

● key takeaways on surveys focused on three trending topics

● why IFIC wanted to do a survey on snacking

● if snacking is becoming more prevalent

● what constitutes a “snack”

● what consumers are looking for in a snack

● opportunities to leverage snacking for better nutrition

● how sodium impacts our eating experience beyond “taste”

● how much sodium Americans are consuming compared to recommended intakes

● the top sources of sodium

● recommendations for decreasing sodium intake

● where public sentiment is about the safety and healthfulness of low and no calorie sweeteners (LNCS)

● what consumers think about Stevia and Monk Fruit

● thoughts on where the evidence is on safety and effectiveness of LNCS

Full shownotes, transcript and resources: https://soundbitesrd.com/280