Słoiczkowe dania z żółtkiem dla niemowląt – przyczółek zdrowej diety

Introduction Numerous investigations have demonstrated that the fatty acids composition of egg yolk is readily modified by dietary fat. Eggs are the most excellent vehicles to incorporate several health-promoting componenets, like docosahexaenoic acid (DHA), in it. In Poland, processing industries have been successfully manufacturing and marketing jarred baby foods. Aim We aimed to survey manufacturer claims concerning added eggs yolk in jarred infant foods supplied to the Polish market. Methods In August 2013, a total of 194 jarred so-called dinners in seven markets located in Warsaw were analyzed. Only three types of ready-to-eat jars contained yolk. The reduction of DHA intake may be due to increased intake of DHA-poor foods. Conclusion Better information on nutritional value of yolk and counselling of parents is desirable.