Iron deficiency anemia is one of the most common nutritional problems facing Canadian children and its consequences may have serious implications. Iron deficiency is most common between 6 months and 3 years. A full term healthy baby should be born with enough stored iron to last for the first 6 months of life. By 6 months an alternative source is needed and it should come from your baby’s diet. Iron is an essential component of hemoglobin and it enables red blood cells to transport oxygen throughout the body.

During the first year of life most infants triple their blood volume and as a result, their need for iron increases from 4 to 7 mg per day. These requirements are higher for pre-mature infants. Risk factors for developing iron deficiency anemia include: pre-maturity, low birth weight, anemia in mother during pregnancy, too early introduction or excess intake of cow’s milk, low meat intake, breastfeeding beyond 6 months without supplemental dietary iron, feeding low iron infant formula, and some unusual dietary practices.

If the need for iron is not met, there is a risk your infant may become deficient. This can lead to anemia, poor weight gain, recurrent illness, gastrointestinal problems, irritability, poor appetite, decreased attention span and decreased physical activity. If the deficiency persists, it is possible cognitive development could become impaired.

Following a few simple steps may prevent iron deficiency anemia in your infant...

Introduce iron-fortified infant cereals by 6 months of age and continue offering them frequently throughout the remainder of the first year and beyond or until the baby has a good source of iron from other foods such as meat. If formula feeding, choose one that is iron-fortified. Delay introducing cow's milk until 12 months of age and limit intake to a maximum 24 ounces per day. Excess milk intake can lead to decreased consumption of solid foods. If your infant has risk factors for anemia (as mentioned above) and/or you suspect iron deficiency, see your doctor. A simple blood test can confirm the diagnosis.

In addition to infant cereals, it is important your baby's diet includes a wide variety of iron rich foods, such as red meat, poultry, spinach, broccoli and legumes. Red meat is the richest source of iron available and, therefore, its consumption will benefit your baby. To increase iron absorption serve iron rich foods with those that are high in vitamin C, such as tomatoes and potatoes. Iron-rich, homemade, baby food can easily be prepared by stewing cubes of red meat with canned tomatoes, vegetables and water. Once the meat is cooked through and the vegetables are tender, purée the stew in a food processor until the desired consistency is reached. The following iron-rich recipes come from 'The Baby's Table', published by Random House, Canada.



The following is slightly lumpier in texture and should be introduced after a taste for red meat is established.

_ lb ground beef
1 cup canned diced tomatoes
1 potato, washed and baked

• Brown beef in non-stick frying pan until no longer pink. Add tomatoes and continue to sauté for another 10 minutes, stirring occasionally.
• Cut potato in half and, scoop out flesh and mash with a fork. Add potato to pan and continue to sauté for 10 minutes.
• Pour into ice-cube trays and freeze.

Yield: 12 to 14 cubes of baby food

Once your baby is comfortable eating iron-fortified infant cereals, fruits, and vegetables it is time to introduce iron-rich meats. The following is a delicious introduction to red meat and will have your baby grinning from ear to ear. It can be introduced as early as 7 months.
8 cubes stewing beef
2 cups water
2 carrots, washed, peeled and cut into cubes
1 potato, washed, peeled and cut into cubes
_ onion, cut in half
2 stalks celery, washed trimmed and sliced
2 sprigs fresh parsley (optional)

• In a large pot bring beef and water to a boil. Add carrots, potato, onion and celery and parsley (if using).
• Reduce heat and simmer until meat is cooked through and vegetables and tender, about 25 minutes. Stir occasionally.
• With a slotted spoon, place the meat and vegetables in a food processor. Set leftover cooking juices aside. Puree, adding juices as needed to achieve desired consistency.
• Pour into ice cube trays and freeze.
• To serve defrost 1 – 4 cubes (depending on your baby’s appetite) and heat in saucepan over low heat until just warmed.

Yield: 18 – 20 cubes of baby food.

Hint: Baby food should always be thawed in the refrigerator, or in a double-boiler on the stovetop, never by leaving it out on the counter at room temperature. Proper thawing prevents the possibility of bacteria growing on the outer layer while the inner core is still frozen. Baby food does not necessarily need to be heated. On summer days your baby may enjoy a chilled purée. If you choose to warm your baby’s food, remember it should be no warmer than body temperature (37*C/98.6*F). This is because babies are used to the temperature of breast milk.