A recent survey undertaken by Food Standards Australia New Zealand (FSANZ) in 2006 has shown that children are consuming low levels of added food colours, indicating they are not being added to foods above permitted levels nor at levels which could pose a health and safety risk when consumed as part of a balanced diet. Colours are added to foods to improve their appearance, appetite appeal, flavour perception and to meet consumer expectations.
Thickened infant formulas containing either rice cereal, carob bean gum, carob seed flour and/or carboxy methylcellulose are increasingly being used in the treatment of gastroesphageal reflux (GER) in infants. GER occurs when the infant's stomach contents pass back into the oeosphagus resulting in vomitng, poor weight gain, pain, dysphagia and respiratory disorders. A systematic review and meta analysis of the data from randomized controlled trials was undertaken to evaluate the efficacy and safety of using thickened formulas for GER.
As health professionals, it’s important we talk to parents about choosing foods low in salt. In this feature article Dr Bruce Neal discusses the importance of reducing the salt in childrens’ diets.
