What are fats? Are they as "bad" as they are painted? They are necessary? How many and of what type should our children consume? Where are trans fats found? To these and other questions the Decalogue on fats in infant feeding prepared by the Spanish Association of Pediatrics.
A necessary text in these times when obesity has become an epidemic and we often forget the basic rules of healthy nutrition, driven by new "fast" lifestyles, the influence of advertising and endless factors.
An interesting document that gathers the necessary information for parents and professionals related to fats in the feeding of children (in a record that is not too informative, perhaps, a more general standard for reaching all types of public is missing).
Now, to other Decalogues of the AEP on infant feeding this Decalogue on the fats in the feeding of children and adolescents, prepared by the Nutrition Committee is added.
The Nutrition Committee of the Spanish Association of Pediatrics It reminds us in the first place that fats have traditionally been quite denoyed, but it is important to know their function in the body to make good use of them. Let's look at the ten points that are developed in the Decalogue:
Fats are an important component in the human diet, as they provide energy, but they are also key in several biological functions, including growth and development. Lipids are the most energetic immediate principle (9 kcal / g), so its consumption is essential throughout the pediatric age, especially in periods of rapid growth: the first two-three years of life and adolescence. More than 90% of dietary fats are triglycerides.
Lipids are chemically classified according to the number of double bonds that contain fatty acids: saturated fatty acids (AGS), monounsaturated fatty acids (AGM), and polyunsaturated fatty acids (AGPI). In turn, PUFAs are classified by their length and by the position of the last double bond, the most important families being ω-6, initiated by linoleic acid (AL) and in which arachidonic acid (AA) is the most important metabolite; and ω-3, initiated by α-linolenic acid (α-Ln), in which the acidic acepeenoenoic acid (EPA) and docosahexaenoic acid (DHA) are the most prominent metabolites. The most important AGM is oleic acid. Fatty acids with double bonds (mono- or polyunsaturated) can also be classified, depending on the position of the hydrogen molecule in the double bond, in cis (which is the predominant form in nature) or trans (which is more common in industrial production fats. It is also found naturally in ruminant meat and in milk fat; it can also be formed in the frying of oils, in partial hydrogenation and during the refining of vegetable oils) .
Until now it was accepted that each group of fatty acids (AGS, AGM, AGPI) had some health effects, and on that basis recommendations were made on their intake. This, although globally correct, must be clarified, since it is currently known that certain individual fatty acids have specific biological properties and, therefore, different health effects.
Oleic, linoleic and α-Ln fatty acids they are involved in maintaining adequate concentrations of cholesterol, triglycerides and blood glucose, and blood pressure, as well as in the prevention of cardiovascular diseases and autoimmune diseases. Although many of these effects are demonstrated in adults, there are no conclusive data in the pediatric population, so the recommendations are made by extrapolation. The acids AA, EPA and especially DHA are important for visual function and neurocognitive development in premature infants and newborns, so they are considered semi-essential during this period. In addition, its role in the genesis of various diseases associated with prematurity is currently being evaluated. DHA is also used in the treatment of certain conditions, such as cystic fibrosis and metabolic diseases (aminoacidopathies, urea cycle disorders, peroxisomal diseases), and its role in the pathogenesis of attention deficit disorders is investigated. hyperactivity (ADHD), autism, cancerous cachexia, etc.
Lipids are important both for their caloric intake and for their role in preventing the most prevalent chronic diseases. Therefore, recommendations on their intake should be made not only as a total contribution (quantitative) but also in relation to its composition (qualitative).
Use vegetable oils, especially olive. If you consume spreadable fats, choose margarines since they are rich in polyunsaturated fats and are currently not a source of trans fats, or animal fats.
According to consumption data in our environment, the total fat intake in the Spanish pediatric population is quantitatively adequate up to three years, and is approximately 40% of the VCT in schoolchildren and adolescents, that is, somewhat higher than recommended. However, there are population groups that consume clearly above these recommendations, providing a high caloric intake and increasing the risk of obesity.
From the year of age, a high consumption of AGS and low AGPI is observed, so the quality of lipid intake is not optimal.
Excess consumption, or unbalanced fat intake, can be harmful to health. To adapt the amount of fat in the diet, the following should be done practical recommendations:
- Remove visible fat from meats.
- Eat chicken without skin.
- Reduce the consumption of sausages, always using the leanest.
- Rate recommend the use of semi-skimmed milk from 2 years.
- To increase the quality of dietary fat, the practical recommendations are: - Increase the consumption of fish 3-4 times a week if it is white, and at least 2 times a week if it is blue. Use vegetable oils, especially olive. - If you consume spreadable fats, choose margarines, since they are rich in polyunsaturated fats and are currently not a source of trans fats or animal fats. - Use simple culinary forms: boiled, iron and oven. The fried ones, although they contribute to increase the caloric content of the foods, can be used if it is with olive oil with a frying at high temperature and of little time.
- Lipids are an important part of food, not only as a caloric source but also for their preventive effects of chronic diseases. Therefore, the pediatrician should review the feeding of each child in order to avoid excessive consumption of certain foods and promote the consumption of those that contribute to improve their lipid quality, which will result in beneficial health effects.
As we can see, it is important to know that not all fats are the same nor should they be suppressed from food.
But it is important to know what to do to improve in this regard and that our children are healthier (together with the whole family) and for this the second part of the Decalogue on fats in infant feeding, where recommendations are concentrated.
