Complementary feeding is critical to infant growth, yet its association with maternal postpartum depressive symptoms is not well understood. To estimate the association between maternal postpartum depressive symptoms and infant complementary feeding. Data were obtained from the Infant Feeding Practices Study II, a national prospective cohort following mother-infant dyads from late pregnancy throughout the first year of life. Possible postpartum depressive symptoms were measured using the Edinburgh Postpartum Depression Scale. Mothers reported foods fed to infants in the past seven days every 1-1.5 months throughout the first year. The timing of introducing complementary foods throughout the first year (n=2,265), the meal frequency (n=1,990) and dietary diversity scores (n=2,005) between 6-12 months of age were calculated. The mean of postpartum depression scores (6.6 4.5) remained similar across analytical samples. Women with possible postpartum depression were more likely than those without to introduce complementary foods at an earlier time (adjusted hazard ratio: 1.30, 95% Confidence Interval 95% CI: 1.02, 1.66). The association was weakened among older infants. A one-point higher postpartum depression score was associated with a 10% higher odds of meeting WHO's minimum meal frequency recommendations between 6-12 months of age (adjusted odds ratio: 1.10, 95% CI: 1.03, 1.17). Possible postpartum depressive symptoms were not associated with dietary diversity scores. Women with possible postpartum depression were more inclined to introduce complementary foods earlier, though this association weakened as infants aged. Elevated possible postpartum depressive symptoms were associated with a higher likelihood of meeting WHO recommended minimum meal frequency during 6-12 months of age, while it was not associated with dietary diversity. Interventions aimed at alleviating postpartum depressive symptoms should be designed and implemented in the early postpartum period to prevent the premature introduction of complementary foods.
Zhu et al. (Fri,) studied this question.