Blueberries can improve infants' immunity and gut health, study finds

Medical Xpress / CU Anschutz Medical Campus / Nutrients / Frontiers in Nutrition ^ | Sept. 15, 2025 | Julia Milzer / Carina Venter et al / Gabrielle N. E. Glime et al

[ConservativeMind]

Feeding blueberries to infants as one of their first solid foods may help strengthen their immune systems, reduce allergy symptoms and support healthy gut development, according to new research.

To safely introduce blueberries to babies, the study's authors recommend pureeing them for younger infants. For older babies and toddlers, blueberries should be mashed or cut into small pieces to eliminate choking hazards.

The study is the first of its kind to rigorously test the effects of a specific food, blueberries, on infant health using a double-blind, randomized, placebo-controlled clinical trial.

The study followed 61 infants in the Denver area from five to 12 months of age. Each day, participants consumed either freeze-dried blueberry powder, or a placebo powder with no blueberries. Parents were free to feed their children as they normally would, simply adding the powder to their daily routine.

Researchers collected stool and blood samples every two months to monitor changes in the infants' gut bacteria, immune system biomarkers and allergy-related outcomes. They also tracked growth and dietary habits.

Key findings include:

—Improved allergy symptoms in infants who consumed blueberry powder (symptoms were pre-existing and not caused by blueberries).

—Reduced inflammation and signs of a stronger immune response.

—Positive shifts in gut microbiota, with changes considered beneficial for immune health.

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TOPICS: Health/Medicine
KEYWORDS: blueberries; gut

[ConservativeMind]

Pureed blueberries help babies with allergies, inflammation, immune system, and gut bacteria.

[ConservativeMind]

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[Macoozie]

Fresh, clean berries are good for you?

Who knew?

/s

[metmom]

I used to make homemade blueberry jam that the kids would make PB&J’s with.

It was far better than the purple colored grape flavored sugar water that store bought jelly is made from.

And I used Pomona’s Pectin, which allows you to make big batches of low sugar JAM. I’d use 12 C of fruit, 3-4 C sugar, just enough to cut the tartness, and a couple tsps of cinnamon which made the jam phenomenal. It would make 7 pints worth of jam per batch, just enough to fill the canner. I’d do about 5 canner loads which was enough for the whole year.

Here’s a link to the pectin.

Pomona’s Universal Pectin - Sugar Free
https://pomonapectin.com/

I had way more energy in my late 30’s than I do now.

[beethovenfan]

Take that, Gundry.