Wondering about the new recommendations for the introduction of peanut products to infants? Take a look at the video above as I had the opportunity to stop by WBRZ 4 oclock news today to talk with Brittany Weiss about these new recommendations.
As I mentioned in the video, these are exciting new recommendations that will hopefully help to reduce the overall incidence of peanut allergies in children. Here are the suggested recipes for making the first peanut products for your little one as taken directly from the statement paper from Annals of Allergy and Immunology:
“Four recipe options, each containing approximately 2 g of peanut protein
Note: Teaspoons and tablespoons are US measures (5 and 15 mL for a level teaspoon or tablespoon, respectively).
- Option 1: Bamba (Osem, Israel), 21 pieces (approximately 2 g of peanut protein)
- Note: Bamba is named because it was the product used in the LEAP trial and therefore has proven efficacy and safety. Other peanut puff products with similar peanut protein content can be substituted.
- a. For infants less than 7 months of age, soften the Bamba with 4 to 6 teaspoons of water.
- b. For older infants who can manage dissolvable textures, unmodified Bamba can be fed. If dissolvable textures are not yet part of the infant’s diet, softened Bamba should be provided.
- Option 2: Thinned smooth peanut butter, 2 teaspoons (9-10 g of peanut butter; approximately 2 g of peanut protein)
- a. Measure 2 teaspoons of peanut butter and slowly add 2 to 3 teaspoons of hot water.
- b. Stir until peanut butter is dissolved, thinned, and well blended.
- c. Let cool.
- d. Increase water amount if necessary (or add previously tolerated infant cereal) to achieve consistency comfortable for the infant.
- Option 3: Smooth peanut butter puree, 2 teaspoons (9-10 g of peanut butter; approximately 2 g of peanut protein)
- a. Measure 2 teaspoons of peanut butter.
- b. Add 2 to 3 tablespoons of pureed tolerated fruit or vegetables to peanut butter. You can increase or reduce volume of puree to achieve desired consistency.
- Option 4: Peanut flour and peanut butter powder, 2 teaspoons (4 g of peanut flour or 4 g of peanut butter powder; approximately 2 g of peanut protein)
- Note: Peanut flour and peanut butter powder are 2 distinct products that can be interchanged because they have a very similar peanut protein content.
- a. Measure 2 teaspoons of peanut flour or peanut butter powder.
- b. Add approximately 2 tablespoons (6-7 teaspoons) of pureed tolerated fruit or vegetables to flour or powder. You can increase or reduce volume of puree to achieve desired consistency.”
Remember, just to be on the safe side, make sure to discuss your peanut plans with your child’s pediatrician before you get started! And just for fun…here is a little behind the scenes snapshot during the newscast today!