Lamb Meat Enhances Fatty Acids in Baby Foods

Lamb meat may enhance the fatty acid profile of commercial baby food, according to a new study published in the Journal of Food Science. The findings may be especially important in regions of the world, such as Italy, where use of lamb meat as a weaning food is common during infancy.

Lamb meat, when used in the weaning diet of children, is presumed to have a lower allergenicity than other forms of red meat. In children with atopic dermatitis and multiple food hypersensitivities, consumption of lamb meat has also resulted in significant clinical improvements in the severity of the eczematous lesions. Lamb meat also provides a somewhat unique fatty acid profile that mirrors what is thought to be optimal for neonatal growth and development.

The results suggest the possibility of enhancing the fatty acid profile of commercial baby food based on meat by using lamb meat, but care should be taken during processing so that important fatty acids are not lost.