Bushra Griffith
The #CheeseChallenge, which involves throwing a slice of cheese at a baby's face, has sparked mixed reactions on social media. While some find it amusing, others criticize it as a waste of food and an invasion of the babies' privacy. Cheese is introduced to babies around 6 months of age when they start eating solids. It is a good source of protein and fat and can be served in various forms, such as shredded, soft, or sliced, as long as choking hazards are avoided.
| Characteristics | Values |
|---|---|
| Cheese for babies | Should be thinly sliced, soft, and spread on finger foods like toast |
| Should be pasteurized to minimize the risk of foodborne illness | |
| Should be low in sodium | |
| Should be grated or shredded to avoid choking hazards | |
| Should be served when the baby is 6 months or older | |
| The Cheese Challenge | An internet meme that involves throwing cheese slices at babies' faces |
| Videos of the challenge have gone viral on Twitter and Facebook | |
| The challenge has received mixed reactions, with some finding it funny and others criticizing it as invasive and dangerous |
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What You'll Learn
- Choking hazards: shredded cheese is safer than cubes or thick slices
- Nutritional value: cheese is energy-dense and nutrient-rich
- Allergies: cow's milk is a common allergen, so monitor for reactions
- Pasteurization: unpasteurized cheese carries a risk of foodborne illness
- Sodium content: high-sodium cheeses, like feta, should be sparingly given
Choking hazards: shredded cheese is safer than cubes or thick slices
Cheese is a nutritious food for babies, but it can pose a choking hazard if not served in the right way. It is recommended to serve cheese to babies in thin slices, grated, or shredded form, rather than as cubes or thick slices. This is because small cubes, thick slices, or cylindrical shapes (like cheese sticks) can get lodged in a baby's airway and are difficult to dissolve with saliva. Thick melted cheese, such as that on garlic bread, can also pose a choking hazard due to the formation of large globs in the mouth that can become stuck in the airway.
Shredded cheese, on the other hand, can be safely sprinkled over a variety of foods, providing babies with the nutritional benefits of cheese while reducing the risk of choking. It can also be offered as finger food for older babies who have developed the pincer grasp, allowing them to pick up the shredded pieces easily.
When introducing cheese to babies, it is generally recommended to wait until they are around six months old and ready to start solids. At this age, babies can be offered pasteurized, low-sodium cheese in thin slices or shredded form. Soft cheeses, such as ricotta, cream cheese, or cottage cheese, can also be spread on finger-sized toast sticks or offered on a pre-loaded spoon.
As babies get older, around nine months, they can be introduced to small pieces of soft cheese crumbles or shredded cheese as early finger foods. By 12 to 14 months, very small pieces of soft diced cheese can be offered, progressing to larger pieces or cheese slices around 16 to 18 months. It is important to always supervise babies when they are eating and to ensure they are in a safe eating environment.
In summary, when it comes to feeding cheese to babies, shredded cheese or thin slices are safer options than cubes or thick slices due to the reduced risk of choking. By offering cheese in the appropriate forms and sizes, parents can ensure their babies get the nutritional benefits of cheese while minimizing potential hazards.
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Nutritional value: cheese is energy-dense and nutrient-rich
Cheese is a nutritious food for babies, but it should be introduced carefully to avoid choking hazards and potential allergies. Cheese is energy-dense and nutrient-rich, making it an excellent snack for growing babies. It is a good source of protein and fat, which are essential for a baby's development.
When choosing cheese for babies, it is important to select varieties that are minimally processed and nutritionally dense. Processed cheeses, often found in the non-refrigerated section of grocery stores, tend to have high amounts of salt and preservatives, which are not recommended for infants. Instead, opt for fresh, pasteurized cheeses like ricotta, cream cheese, cottage cheese, or goat cheese. These softer cheeses can be spread thinly on finger foods like toast sticks or offered in a bowl for the baby to scoop with their hands.
To reduce the risk of choking, it is recommended to avoid large chunks or cubes of cheese. Instead, offer shredded or grated cheese, which can be sprinkled on various foods or served as a "haystack" for babies to practice their pincer grasp. You can also melt cheese thinly over foods like toast or tortillas, being careful to avoid large globs that could pose a choking hazard.
As babies develop their chewing skills, small pieces of cheese can be introduced. Soft cheeses like mozzarella or cheddar can be offered in shredded or crumbled form, and eventually, babies can progress to small diced pieces or thin slices of cheese. It is important to supervise babies when they are eating cheese and to ensure they are in a safe eating environment.
While cheese can be a nutritious part of a baby's diet, it is important to be mindful of the sodium and allergen content. Cheese can be high in sodium, so choosing lower-sodium varieties or offering only small amounts as part of a balanced diet is recommended. Additionally, milk is a common cause of food allergies, so introducing cheese in small quantities and monitoring for any signs of allergy or intolerance is crucial.
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Allergies: cow's milk is a common allergen, so monitor for reactions
Cheese can be introduced when a baby is ready to start solids, which is generally around 6 months of age. However, cow's milk is a common allergen for babies, so it is important to monitor for any reactions. Cow's milk contains more than 20 protein fractions, with the most significant allergens belonging to casein protein and whey proteins. Most individuals with a cow's milk allergy have a sensitivity to both caseins and whey proteins.
The presence of a cow's milk allergy usually appears within the first few months of life, typically before six months. Symptoms can vary from mild to severe and can include swelling of the lips, face, eyes, hives, stomach pain, vomiting, and diarrhoea. In cases that involve the GI tract, the child can become dehydrated and exhibit failure to thrive. In severe cases, anaphylaxis can occur, which is life-threatening and should be treated as a medical emergency.
Breastfeeding is recommended, particularly if the infant is at high risk of developing a milk allergy. If a breastfeeding mother suspects a cow's milk allergy in her baby, she should eliminate all foods containing cow's milk protein, including cheese, yogurt, and butter, from her diet. Hypoallergenic formulas are available, but they may still contain enough allergenic protein to trigger a reaction.
If a baby exhibits any signs or symptoms of a cow's milk allergy, it is important to consult a healthcare professional for advice and further allergy testing. Most children outgrow their cow's milk allergy by the age of three to five years, but it can sometimes persist as a lifelong allergy.
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Pasteurization: unpasteurized cheese carries a risk of foodborne illness
Cheese can be introduced to babies once they are ready to start solids, which is usually around 6 months of age. However, it is important to ensure that the cheese is pasteurized to minimize the risk of foodborne illnesses.
Pasteurization is a process that involves heating raw milk to a high temperature to kill potentially harmful bacteria. This process was first developed by Louis Pasteur in 1864 and has been used for over 120 years to provide safe and nutrient-rich milk and cheese. While most healthy individuals may recover from illnesses caused by unpasteurized cheese within a short time, some may develop chronic, severe, or even life-threatening symptoms.
Unpasteurized cheese, also known as raw cheese, can harbor dangerous microorganisms, including Salmonella and Listeria, which pose serious health risks. According to the FDA, CDC, and other US agencies, raw milk is especially unsafe for infants and young children, the elderly, pregnant women, and immunocompromised individuals. Between 1998 and 2011, there were 90 outbreaks in the United States where cheese was implicated as the cause, resulting in 1882 illnesses, 230 hospitalizations, and 6 deaths. Of these outbreaks, 46% were caused by cheese made from unpasteurized milk, and 21% of the illnesses resulted in hospitalization, compared to 6% for pasteurized cheese.
Symptoms of foodborne illness from unpasteurized cheese can include vomiting, diarrhea, stomach cramps, fever, and flu-like symptoms. In the case of Listeria, pregnant women are at risk of miscarriage, illness, or the death of their newborn baby. Additionally, unpasteurized cheese has a shorter shelf life as it continues to age and change, making it harder to standardize and mass produce.
Therefore, to reduce the risk of foodborne illness, it is important to choose pasteurized cheese for babies and avoid unpasteurized cheese, following the recommendations of health authorities.
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Sodium content: high-sodium cheeses, like feta, should be sparingly given
Cheese is a nutritious food for babies, but it's important to be mindful of the sodium content, especially when choosing varieties like feta. While an occasional taste of high-sodium cheese is fine for babies as part of a balanced diet, it should be given sparingly due to the potential health risks associated with excess sodium intake.
High-sodium cheeses, such as feta, Parmesan, and processed cheeses, can contain significantly more sodium than other varieties. For example, the mean analytical sodium content in processed cheeses is around 1,242 mg/100 g, while for mozzarella, it is 666 mg/100 g. Feta, a salty cheese, is also mentioned as an example of a high-sodium variety in some sources.
Excessive sodium intake can lead to increased blood pressure and a potential risk of cardiovascular disease later in life. Therefore, it is important to limit the amount of high-sodium cheese given to babies and young children. This is particularly important if there is a family history of high blood pressure or cardiovascular issues.
Lower-sodium cheeses, such as goat cheese and whole milk mozzarella, can be preferable options for babies and toddlers. These varieties have a lower sodium content while still providing the nutritional benefits of cheese, such as protein, calcium, and healthy fats.
When introducing cheese to babies, it is generally recommended to start with soft cheeses, such as ricotta, cream cheese, or cottage cheese. These can be spread thinly on finger-sized pieces of bread or offered on a pre-loaded spoon for baby-led weaning. As babies grow older, they can progress to small pieces of soft cheese crumbles, shredded cheese, and eventually small diced pieces to avoid choking hazards.
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Frequently asked questions
You shouldn't. Sliced cheese can be a choking hazard for babies. Instead, cheese should be grated, shredded, or thinly spread out for babies to eat safely.
Cheese can be introduced to babies around 6 months of age when they start eating solids.
Soft, pasteurized, and lower-sodium cheeses like ricotta, cottage cheese, or fresh mozzarella are best for babies.
Cheese can be served on toast, rice rusks, or folded into other foods like mashed vegetables, pasta, eggs, and grains.
