Fats in the diet of children up to 3 years old

During the infant stage, the sole available sources of lipids are either maternal breast milk or specially formulated infant preparations, which collectively account for half of the total daily energy requirements. As complementary foods are gradually introduced—typically between the sixth and twelfth month of life—the proportional contribution of fats to the daily dietary intake progressively decreases to approximately forty percent. In accordance with guidelines established by the Polish Expert Panel on Nutrition, the optimal fat intake for healthy children aged one to three years should constitute between thirty and thirty-five percent of their total caloric intake, with an acceptable upper threshold set at forty percent. However, excessively restrictive fat limitation during early childhood carries significant health risks, including potential deceleration of linear growth, delays in achieving developmental milestones, and adverse effects on both cognitive and psychomotor progression.

Current dietary guidelines stipulate that children between 13 and 36 months of age should consume one to two daily servings of high-quality fats, equivalent in volume to one teaspoon of extra-virgin olive oil, cold-pressed canola (rapeseed) oil, or one teaspoon of clarified butter. Optimal supplementary sources of dietary fat for developing toddlers include full-fat dairy products—such as unsweetened natural yogurt, cultured kefir, fresh cheeses (e.g., cottage cheese), and aged rennet cheeses—as well as lean meats (beef, veal), skinless poultry, fatty marine fish (e.g., wild-caught salmon, Atlantic mackerel), organic free-range eggs, and unsalted nuts and seeds. It is critical to emphasize that these fats should serve solely as a complementary addition to home-prepared meals, since a substantial proportion of essential fatty acids is inherently present in a balanced diet, as corroborated by epidemiological research [7, 1]. Conversely, the consumption of ultra-processed foods rich in *trans*-fatty acid isomers—including commercial baked goods (cookies, chocolate bars), fast-food items, and confectionery products—is strongly discouraged, as their frequent intake has been robustly associated with an elevated risk of developing insulin resistance, dyslipidemia, and other diet-related metabolic disorders, according to multiple systematic reviews and meta-analyses [1, 9, 12].

Among parents and across online platforms, there is ongoing debate regarding the most suitable fat product for spreading on bread in a child’s diet. The primary question remains: Should parents opt for butter or margarine when feeding their little ones? Nutritional guidelines suggest that the daily diet of a child up to 36 months of age should incorporate both butter and high-quality vegetable oils—such as olive oil, low-erucic acid rapeseed oil, and sunflower oil. Butter is particularly recommended for spreading due to its cholesterol content, which is critical for the development of the central nervous system, as well as its provision of vitamins A and D—both of which are vital during periods of rapid growth. For cooking methods involving heat, such as frying, boiling, or stewing, refined low-erucic acid rapeseed oil or refined olive oil is the preferred choice. Other oils rich in polyunsaturated fatty acids—including extra virgin olive oil, sunflower oil, and grape seed oil—are best suited as cold additions to salads and raw vegetable dishes for young children. **Pay close attention to labels!** The term "butter" is legally reserved for products containing at least 82% milk fat, with no added vegetable oils. Fats represent the most concentrated source of energy in a young child’s diet, which is why they should not be excessively restricted during the first 1,000 days of life. Nevertheless, when planning meals, particular emphasis must be placed on selecting high-quality fat products. A well-balanced diet, rich in essential nutrients, not only supports the child’s psychosomatic development but also helps establish lifelong healthy eating habits.