COMPARATIVE GROWTH OUTCOMES IN INFANTS AGED 6 TO 12 MONTHS RECEIVING HOMEMADE VERSUS COMMERCIAL COMPLEMENTARY FOODS: A PROSPECTIVE OBSERVATIONAL COHORT STUDY

Abstract

Background:

Complementary feeding during infancy plays a pivotal role in determining growth and health outcomes. While both homemade and commercial complementary foods are commonly used, their comparative impact on growth and morbidity remains underexplored, particularly in resource-limited settings.

Objectives:

To compare growth patterns and morbidity outcomes among infants aged 6 to 12 months receiving predominantly homemade versus commercial complementary foods.

Methods:

This prospective observational cohort study enrolled 120 healthy term infants at 6 months of age from a community-based setting. Participants were divided into two groups based on their predominant complementary feeding type: homemade (n=60) and commercial (n=60). Anthropometric measurements were recorded at baseline, 9 months, and 12 months. The primary outcome was weight-for-age z-score (WAZ); secondary outcomes included weight-for-length (WLZ), length-for-age (LAZ), and morbidity indicators. Statistical analysis was performed using SPSS v22 with multivariate regression to identify independent predictors of weight gain.

Results:

Infants in the commercial group had significantly higher mean WAZ (–0.10 ± 0.6 vs. –0.41 ± 0.5; p = 0.01) and WLZ (+0.05 ± 0.4 vs. –0.35 ± 0.5; p = 0.001) compared to the homemade group. LAZ was higher in the commercial group but did not reach statistical significance (p = 0.08). No significant differences were observed in morbidity outcomes, including diarrhoea, respiratory infections, or hospitalizations. Regression analysis showed that commercial food use and higher maternal education were positive predictors of weight gain, while diarrheal illness negatively impacted growth.

Conclusion:

Commercial complementary foods were associated with significantly better weight-related growth outcomes without increased morbidity. However, affordability and access remain limitations in low-income settings. Strengthening the nutritional quality of homemade foods through caregiver education and local interventions remains essential.