Strained food refers to foods that have had their fibrous material gently removed, such as meats, vegetables, and fruits, making them easier for young children to chew and swallow. The process typically involves passing the food through a sieve or using a food mill to break down the fibrous parts of the food, resulting in a smooth, ground texture.
In the context of infant feeding, strained food is generally introduced into a baby's diet once they have developed the ability to sit with support and voluntarily move their head to engage in the feeding process, usually around 4 to 6 months of age. At this stage, formula and breast milk still meet all of a baby's nutritional needs. However, introducing strained food过早 can complicate the feeding process and may increase the risk of allergies and obesity.
When introducing new foods to an infant, it is important to introduce them one at a time and to avoid introducing more than three new foods within a week to prevent the possibility of food allergies. Additionally, the AAP recommends avoiding the introduction of foods potentially linked to allergies, such as egg whites, wheat, peanut butter, fish, and orange juice, until the baby is at least 1 year old, particularly if the baby has been diagnosed with any food allergies.
