Lactose-reduced infant formulas made with corn syrup became commercially available in 2000 and by 2019 were consumed by nearly 25% of US infants. However, little is known about the impact of more infants receiving milk products with added corn syrup (a sweeter sugar) instead of those with only lactose (the type of sugar naturally found in breast milk) on child diet and growth. A recent study examined how early exposure to infant formulas and milk products containing nonlactose carbohydrates such as corn syrup solids, are related to later childhood diet quality. Researchers analyzed dietary recall data from 1,379 children enrolled in the WIC Infant and Toddler Feeding Practices Study-2 cohort to assess potential associations between infant feeding practices and later Healthy Eating Index scores.
Study results showed that nearly half of the participating children consumed milk products with added nonlactose carbohydrates during infancy, and greater intake was associated with lower Healthy Eating Index diet quality scores for dairy and protein during childhood. No significant associations were found between nonlactose carbohydrate intake and overall diet quality scores. Study authors recommend future research to further investigate the role of caregiver-perceived lactose sensitivity and other factors shaping infant formula choices and their potential long-term effects on children's dietary patterns and growth. They also recommend developing nutrition education strategies in programs like the Special Supplemental Nutrition Program for Women, Infants, and Children, or WIC, to support adequate dairy intake in early childhood.
This study was conducted in collaboration with Christopher Anderson with the Department of Public Health, University of Tennessee, Lorrene Ritchie with the Nutrition Policy Institute, Shannon Whaley with the Public Health Foundation Enterprises WIC, and Pia Chaparro with the University of Washington. This work was funded by an American Heart Association award no. 24CDA1276453.