EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs

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Guideline 2

Pregnant and breastfeeding women

Consuming a variety of nutritious foods is particularly important during pregnancy and while breastfeeding.

Quality nutritious dietary patterns during pregnancy may reduce the risk of babies being small for their gestational

age or exhibiting restricted intrauterine foetal growth,334-336 or being large for their gestational age,^337 and may also

help reduce the risk of pregnant women developing pre-eclampsia.338,339 Quality nutritious dietary patterns before

and during pregnancy may help reduce the risk of women developing gestational diabetes mellitus.339-342

Maternal diet during pregnancy and while breastfeeding does not appear to affect the risk of asthma, eczema or

other allergy symptoms in infants.343-347 Some health outcomes (such as allergies) in children will be affected more

by their diet through infancy and childhood than their mother’s diet during pregnancy, with in-utero influences

likely to be minimal. However, a cohort study found that mothers who adopt high quality dietary patterns are

more likely to have children who also consume nutritious diets.^348

Foods that should be avoided during pregnancy include those associated with increased risk of Listeria bacteria,

such as soft cheeses, cold seafood, sandwich meats, pâté, bean sprouts and packaged or pre-prepared salads

(see Chapter 5 for further information on food safety).^349

Consumption of fish can be valuable in pregnancy however care may be required with intakes of certain species

of fish due to the potential risk of excessive mercury intake (see Section 2.4.4).

Constipation is a common symptom during pregnancy.^350 Clinical treatment of constipation generally includes

advice to consume a high fibre diet, including wholegrain cereals, fruit, vegetables and legumes, and to avoid

dehydration by drinking sufficient water, which is consistent with these Guidelines.

Infants

Exclusive breastfeeding is recommended for around the first 6 months of age after which solid foods of suitable

texture can be introduced. At around the age of 6 months, infants are physiologically and developmentally ready

for new foods, textures and modes of feeding and need more nutrients than can be provided by breast milk or

formula alone. There is no particular order or rate for the introduction of new foods, other than the first foods

should be rich in iron. Food choices should be varied to ensure adequate energy (kilojoule) and nutrient supply.

Breastfeeding should continue until 12 months and beyond for as long as the mother and child desire. For more

information on breastfeeding and the transition to solids, see the Infant Feeding Guidelines.^351

When introducing solid foods to infants, parents and carers should ensure that a wide variety of nutritious foods of

different colours, suitable textures and types is offered. This will provide the additional nutrients required as infants

grow and the variety will help to increase acceptance of different nutritious foods. It is also more likely to improve

the acceptance of a varied diet during childhood.

Nuts are a problem for small children as their size and consistency increases the risk of inhalation and choking.

For this reason, they should not be given to children aged less than 3 years. However nut pastes and nut spreads

can be offered to infants from around 6 months of age. For further information on appropriate foods for infants,

see the Infant Feeding Guidelines.^351

Children and adolescents

Children and adolescents should be encouraged to consume enough of a wide variety of nutritious foods to

support normal growth and development.^129

Eating disorders and disordered eating are believed to affect a significant number of the Australian population,

although the exact number is unknown due to the absence of accurate data. Adolescents, mainly girls, may be

vulnerable to disordered eating and may choose a restricted diet.