Resumo

BRUNNER-LOPEZ, Olga  e  GRUPO DE ESPECIALIZACION DE NUTRICION PEDIATRICA DE LA ACADEMIA ESPANOLA DE NUTRICION Y DIETETICA et al. Evolutionary texture in new food introduction: a theoretical approach. Rev Esp Nutr Hum Diet [online]. 2019, vol.23, n.2, pp.104-122.  Epub 29-Jun-2020. ISSN 2174-5145.  https://dx.doi.org/10.14306/renhyd.23.2.459.

Nowadays, there is a debate about the best method to choose to start feeding the infant. The models analyzed to carry out the feeding are: the modified textured feeding directed by the parents or caregivers and the feeding with minimally modified texture directed by the baby such as the baby-led weaning (BLW) and baby lead introduction to solids (BLISS) methods. The purpose of this document is to help, from a theoretical point of view, in the debate on the possible textures to be used at any time, taking into account different factors, such as: digestive development, dentition rhythm, chewing evolution, psychomotor skills and prevention of suffocation or choking. In the text, the textures that are used in all the methods are classified, according to the items that have been studied, so that later they can be used as an orientation guide according to ages in healthy babies and with a growth within the percentiles. Based on the most current scientific evidence found and prioritizing the precautionary principle, the theoretical approach to the problem adds nuances to be taken into account in the empirical evaluation. More studies and higher quality are required to identify differences in the impact of the use of different textures and food practices.

Palavras-chave : Infant Nutritional Physiological Phenomena; Child Nutrition Sciences; Infant Food; Digestive System and Oral Physiological Phenomena; Airway Obstruction; Psychomotor Performance.

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