Abstract
Carbohydrates, fats, proteins, minerals and vitamins are the main ingredients found in infant foods, and may be responsible for the symptoms of allergic reactions such as anaphylaxis, eczema, hives, mucus in stools, skin rash, etc. Cows’ milk (CM), soy, partially or fully hydrolyzed protein and amino acid-based formulas are the most common infant foods on the market. Sometimes, the protein present in CM generates intolerance in babies. Some of the supplements in soy formulas may also cause infant enterocolitis or proctocolitis. In soy formulas, whey or casein protein is pre-digested to provide nitrogen in the form of a mixture of amino acids and proteins. However, this hydrolysis process may lead to other unidentified allergic reactions, and therefore, does not make the formula non-allergenic. In this chapter, the nutritional composition of different infant foods and the allergic reactions they can provoke are described and discussed.
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We would like to thank the Vellore Institute of Technology, Vellore for their support and assistance in preparing this chapter.
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Batra, R., Joseph, C., Krishnamoorthy, C., Chidambaram, R. (2020). Potential Allergenic Ingredients in the Formulation of Infant Foods. In: Gutiérrez, T. (eds) Food Science, Technology and Nutrition for Babies and Children. Springer, Cham. https://doi.org/10.1007/978-3-030-35997-3_6
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