To feed their children, some parents turn to cheeses specially designed for young ones. But these products, although very popular, are not always without health risks, warns the magazine 60 Million consumers.
Products containing controversial additives
Among the products highlighted are the famous Laughing Cow and the Kiri Goûter. The reason? They contain polyphosphates (E452), additives used to make the texture smoother and more melting.
However, these salts are prohibited in foods intended for children under three years old according to European regulations.
“These polyphosphate salts can disrupt the metabolism of calcium and phosphorus, strain the still immature kidneys of toddlers and unbalance the calcium-phosphorus ratio in the body“, explains dietitian Eva Vacheau. She adds that this effect can “promote calcification of blood vessels and impair cardiovascular health in the medium or long term“.
Beyond these risks, these products are also fattier, saltier and ultra-processed, which makes them less nutritionally interesting. “They can also irritate the digestive and intestinal sphere“, warns our expert.
Cheeses to choose for young children
For a safer and more balanced diet, Eva Vacheau recommends choosing pasteurized and minimally processed cheeses.
“It is better to opt for real pasteurized cheeses such as goat’s cheese, ricotta, mozzarella or even Babybel. Comté, Gruyère or Emmental can also be eaten by the youngest because they are hard, cooked cheeses.“.
Among children’s favorites, Babybel stands out: it contains no polyphosphates or problematic additives, with a simple composition suitable for little ones.
The dietician also recommends including small Swiss and natural yogurts, rich in calcium and quality proteins, and easy to digest. “These are great options for young children“, she recalls.
Be careful with raw milk cheeses
Finally, certain cheeses deemed “natural” should be avoided before 5 years of age, because they may contain dangerous bacteria such as Listeria or Escherichia coli.
“All raw milk cheeses are prohibited before the age of 5“, insists Eva Vacheau. “This includes in particular raw milk Camembert, Roquefort, Reblochon, Brie, Crottin or Saint-Marcellin.“.
Vigilance is also required for certain raw milk raclette cheeses, especially as winter approaches. “Before 5 or 6 years old, it is totally prohibited“.
In summary, to offer children the benefits of cheese without the risks associated with industrial products, it is better to favor products that are minimally processed, pasteurized and without additives.