Is there too much sugar in baby food?
The sugar content of baby food has been brought under the spotlight. Dietitian and child nutritionist Dr Frankie Phillips talks us through why it's dangerous for babies' health
The first years of a baby’s life are crucial for establishing healthy eating habits. However, statistics suggest that by the age of 18 months some children may be consuming as much as 25.6g of ‘free’ sugars – that’s almost the maximum daily amount recommended for adults.
In 2019, reports by Public Health England (PHE) and the World Health Organisation (WHO) on food and drink for babies and children under the age of three suggested products and marketing for children's food is frequently not consistent with what is recommended in a healthy diet. Much of the problem is down to misleading messages that dupe parents into buying products they believe to be ‘healthy’, for example, products may carry labels such as ‘no added sugar’ when in fact they contain high levels of naturally occurring ‘free’ sugars from ingredients like concentrated fruit juice.
Why the baby food sector needs guidance
Although some baby food brands are working to reduce the sugars in their products, there are still some with unsuitable sugar levels. The industry focus has been primarily on commercial baby foods and snacks, leading us to ask whether ready-made jars and pouches, as well as snack foods, have a place in the diet of babies and young children.
Sugar in the diets of infants
Up to the age of six months, public health recommendations advise the best way to feed a baby is exclusive breastfeeding and ideally to continue to the age of two while adding in ‘complementary’ foods. Introducing complementary foods, or ‘weaning’ as it is commonly called, should start at around six months. You can introduce a wide range of tastes and textures to your child by the age of 12 months, so they can enjoy eating family foods in the second year. If babies are exposed to different tastes from early on, they will be more willing to try new things. Studies suggest that vegetables, including bitter flavours such as cabbage, spinach and broccoli, as well as sweeter vegetables like carrots and parsnips, should be your baby’s first tastes.
While there is no guideline for the maximum amounts of ‘free’ sugars (the sugar added during cooking and by manufacturers, or those in honey, syrups, fruit juice and concentrate) for children under four years old, it is recommended that ‘free’ sugars should not be added to foods for babies and young children. It’s suggested that the amount and frequency of eating sugar should be minimised and not be between meals.
Why the fuss about sugar?
It is clear from national nutrition and diet surveys that the type of foods consumed by young children are not, on average, in line with dietary recommendations, with excess sugar being common.
A poor diet in infancy and childhood, which is a critical time for establishing food preferences and dietary patterns, can have an impact into adult life. With one in five UK children starting school overweight and a quarter suffering with tooth decay, public health experts are concerned that children are starting off on the wrong path for their future health.
Are some sugars good?
Sugars are naturally present in a number of different foods, including milk, yogurt, fruit and vegetables. These foods have an important part to play in a healthy diet for all ages. The type of sugar present in unsweetened dairy foods is called lactose and this isn’t thought to have any damaging effects on teeth. Sugars in fruit and vegetables aren’t added sugars and the vitamins, minerals and fibre in these foods make them good choices. However, dried fruits need to be limited to mealtimes, and juices and smoothies should be kept to small amounts (150ml per day) at mealtimes only.
The NHS has a guide to sugar in children's diets.
Is homemade baby food a better option?
Although there are guidelines on the foods produced for babies and young children, many products continue to be high in sugar, often from fruit juice concentrates or purées, and the sweetness of these foods may lead to a preference for sweet foods as children grow up.
The latest reports have criticised commercial baby foods for having too much sugar, even in products that are savoury. WHO has called for a ban on sugars added to foods aimed at children under three years old, and a limit on fruit juice concentrate and purée, particularly in savoury foods. On top of that, according to one report, misleading labelling and marketing is encouraging the introduction of solid food before official recommendations, which is around six months.
Homemade foods for babies do not need any added sugars or salt – making things from scratch gives you control over what goes into them. Comparing homemade with manufactured baby food, a report from the First Steps Nutrition Trust said that manufactured versions lack taste, texture and appearance. The PHE report found that even in products which were classed as main meals, there could be nearly 10 per cent sugar content and the sugar content of a mixed fruit and vegetable dish was up to 19 per cent. On the other hand, a homemade dish of mashed vegetables would be unlikely to have any fruit concentrate or purée added, so it would not only provide the true vegetable flavour, it would also contain no added sugars.
So how should you wean your infant?
Homemade weaning recipes for babies and young children can be made easily and at low cost, and with no hidden ingredients bumping up the sugar content. Plus, the nutrient density is often higher. The flavours and textures are far more likely to be varied, and toddlers will be able to enjoy a wide range of meals.
Looking for more advice on child nutrition? Try our handy guides…
When is my baby ready for weaning?
Weaning recipes for the first weeks
What is baby-led weaning?
How much sugar should children have?
This guide was reviewed on 10 June 2024 by Kerry Torrens.
Frankie Phillips is a registered dietitian and public health nutritionist with over 20 years' experience. With a PhD in nutrition, Frankie has worked in the NHS as well as in academic research and charity sectors and now works as a freelance consultant. Frankie has a wealth of experience in communicating a sensible fad-free approach to healthy eating for all ages, but specialises in maternal and childhood nutrition with practical hands-on experience based on feeding her own four children.
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