Higher choking risk foods for children under 5

Tamariki (children) can choke on food at any age. But tamariki under 5 are at higher risk — especially those under 3. The shapes and textures of some foods means they are more likely to cause choking.

Small hard foods

These are foods which are difficult for tamariki to bite through and break down enough to swallow safely. Pieces can become stuck in children’s airways.

Examples of these are:

  • nuts
  • large seeds, for example pumpkin and sunflower seeds
  • hard dried fruit
  • pieces of raw carrot, celery or apple
  • foods that break into hard sharp pieces, for example crisps, corn chips, rice crackers
  • unpopped popcorn husks.

Reduce the risk

To reduce the risk of choking:

  • avoid giving whole nuts, large seeds or hard dried fruit to tamariki under the age of 5
  • use thinly spread smooth peanut butter instead of whole or chopped nuts
  • cook until soft, or finely grate carrot, apple and celery.

Small round or oval foods

Foods like this can lodge in children’s airways. Examples are:

  • grapes, berries and cherry tomatoes
  • raisins and sultanas
  • fruit with stones and large seeds or pips, for example watermelon, small stone fruits
  • peas
  • lollies and sweets.

Reduce the risk

To reduce the risk of choking:

  • grapes, berries and cherry tomatoes can be quartered or chopped smaller
  • soak raisins and sultanas to soften, and cut in half if large
  • remove stones from fruits
  • peas can be squashed with a fork.

Young tamariki do not have the ability to chew small round hard, chewy or sticky lollies and sweets. These should not be given to tamariki under the age of 3.

Foods with skins or leaves

Food skins are difficult to chew and can completely seal children’s airways. Examples are:

  • chicken, sausages, saveloys, cheerios, frankfurters
  • stone fruits, for example plums, peaches, nectarines
  • apples and pears
  • tomatoes
  • lettuce and other raw salad leaves
  • spinach and cabbage.

Reduce the risk

To reduce the risk of choking:

  • remove or peel skins before serving
  • chop up to at least as small as the child’s small fingernail, and add to mashed food
  • remove stones from fruit
  • finely chop salad leaves
  • cook spinach and cabbage until soft and chop finely.

Compressible foods

These are foods that can squash into the shape of a child’s throat and get stuck there. Examples are:

  • sausages, saveloys, cheerios, frankfurters, hot dogs
  • pieces of cooked meat
  • marshmallows
  • popcorn
  • chewing gum or bubble gum.

Reduce the risk

To reduce the risk of choking:

  • chop up to at least as small as the child’s small fingernail, and add to mashed food
  • remove skins before serving
  • cook meat until very tender, chop finely and add to mashed food
  • marshmallows and popcorn should not be given to tamariki under 3
  • do not give chewing gum or bubble gum.

Thick pastes

Foods like this can form to the shape of a child’s airway and stick to its side. Examples are chocolate spreads and peanut butter.

Reduce the risk

To reduce the risk of choking, use thick pastes in small amounts, and spread evenly onto bread. 

Fibrous or stringy foods

The fibres in this sort of food can make it hard for children to break the food up into smaller pieces. Examples are:

  • celery
  • rhubarb
  • raw pineapple.

Reduce the risk

To reduce the risk of choking:

  • peel the skin or strong fibres off celery and rhubarb
  • slice these foods thinly across the grain of fibres.