Vitamin D is an essential nutrient at all ages, particularly for pregnant and breast feeding mothers. Recent evidence confirms concerns about adequate levels of vitamin D in UK in these groups of the population.
A recent report in the British Journal of Nutrition from a team at the UK's Institute of Child Health has suggested that there is a 'strong case' for supplementation of the diet during pregnancy with vitamin D.
The importance of clear labelling of food products suitable for individuals intolerant to gluten, such as those with coeliac disease is well recognised. Key to clear labelling of foods has been the agreement and implementation of internationally agreed standards and testing methods for defining 'gluten free'. A new dual Codex standard was adopted in 2009 with two labelling categories of foods suitable for gluten intolerant individuals.
Two studies are currently underway looking at the impact of early exposure to allergens on later development of food allergy.
The EAT and LEAP studies are looking at different aspects of allergy and questioning the current weaning advice which advises giving potentially allergenic foods later in the weaning period, especially if there is a family history of allergy.
The 'MUST' report examines the need to screen for malnutrition in clinical practice to identify those at risk of, or suffering from malnutrition. It describes the development and use of the 'Malnutrition Universal Screening Tool' ('MUST') for adults.
The Paediatric Group of the British Dietetic Association have developed a comprehensive position statement on the subject of 'Weaning Infants onto Solid Foods'.
Nutrition Labelling is Changing. In October 2008, the EU updated nutrition labelling legislation and this has been reflected in changes to the nutrition labelling directive to take into account of research on RDAs, fibre and erythritol.
The Department of Health (DH) and the Food Standards Agency (FSA) have issued important guidance on the preparation and storage of infant formula milk following a review by the European Food Safety Authority's (EFSA) Scientific Panel on Biological Hazards.
EFSA and ESPGHAN have both reviewed the scientific evidence for the recommended age of the introduction of complementary foods. They have recommended that such foods should not be given before 17 weeks of age and complementary feeding should have commenced by 6 months of age, in line with the needs of individual infants.
The Breastfeeding Network has written to the Department of Health asking for a change in the “breast is best” message following research that suggests this indicates breastfeeding as the preferred – rather than the normal – way to feed babies.
A Department of Health spokesman said in a statement that "breast is best" was not its slogan, adding: "Breastfeeding is good for babies, good for mothers and incredibly convenient.
"It's crucial that mothers get the support they need to make breastfeeding a success for them and their baby."
The Department of Health recommendation that mothers should feed babies breast milk alone for at least six months is based on World Health Organisation (WHO) guidance.
In responding to the Breastfeeding Network's press release on this subject the BSNA Statement read:
“Every parent wants to see their child get the best start in life, including good nutrition to set the pattern for healthy growth and development. Clear information and practical support for mothers and fathers before and after their baby's birth, and into their early years, is very important. This is true for mothers who breast feed, as well as parents who cannot or choose not to, and for whom infant formula is the only suitable alternative.
"BSNA is keen to work with all interested parties to make sure that parents and caregivers receive clear, consistent and accurate information about infant feeding - supporting and giving them confidence in caring for their baby."
Malnutrition is the effect of an inadequate supply of nutrients and energy to the body. The effects of malnutrition are well documented and include an increase in recovery time from illness or surgery. It can also affect the body's immune response increasing susceptibility to infection.