WIC Works Resource System
U.S. Department of Agriculture
WIC Can Play an Important Role in the Prevention of Food Allergies
Emerging evidence shows that early introduction of major food allergens significantly decreased the frequency of the development of food allergies among children. WIC staff can help educate families about the importance of early exposure and provide resources to support them in introducing complementary foods – including major food allergens – to their babies.
Prevention of Food Allergies Starts by Introducing Complementary Foods
Typically, infants should be introduced to nutrient-dense, developmentally appropriate foods to complement human milk and/or formula at about 6 months. For more information, see the Infant Developmental Skills job aid.
Potentially allergenic foods should be introduced when other complementary foods are introduced into an infant’s diet.
The National Institute of Allergy and Infectious Disease (NIAID) recommends exposing young children to potentially allergenic foods, so they are less likely to develop allergies when they are older. However, there are other safety concerns to consider when introducing new foods, such as food contamination and choking hazards. Participants should ask their baby’s doctor for advice.
Learn more at:
WIC Infant Nutrition and Feeding Guide (Complementary Foods: Chapter 5)
Developmental Readiness for Beginning to Eat Solid Foods
Typically, between age 4 and 6 months, infants develop the gross motor, oral, and fine motor skills necessary to begin eating complementary foods. Signs that an infant is ready for complementary foods include:
Being able to control head and neck.
Sitting up alone or with support.
Bringing objects to the mouth.
Trying to grasp small objects, such as toys or food.
Swallowing food rather than pushing it back out onto the chin.
As an infant’s oral skills develop, the thickness and texture of foods can gradually be varied.
Learn more at:
WIC Infant Nutrition and Feeding Guide (page 116)