Az anyatej összetétele II. – Zsírtartalom, zsírsav-összetétel
Irodalmi áttekintés
Kulcsszavak:
anyatej, kolosztrum, zsírtartalom, zsírsavösszetétel, SFA, MUFA, PUFA, CLA, konjugált linolsavAbsztrakt
A szerzők az anyatej kolosztrumának és tejének zsírtartalmát és zsírsav-összetételét elemezték a legújabb publikációk tükrében. Megállapították, hogy az anyatej átlagos zsírtartalma 3,6–4,0% között van, amely a laktáció során emelkedik. A különböző népcsoportok között nem találtak szignifikáns különbséget az anyatej zsírtartalmában, bár az utótej és az elhízott anyák tejének zsírtartalmát magasnak (4–8%) találták. A telített zsírsavak 45–55%-ban járulnak hozzá az anyatej energiatartalmához; mennyiségük 38–41% a tejzsírban, ami nem változik a laktáció folyamán. Az anya vajfogyasztásával nő az anyatej palmitinsav- és sztearinsav-tartalma, és az egyéb táplálék zsírsav-összetétele is jelentős mértékben befolyásolja a telített zsírsav-tartalmat. Az egyszeresen telítetlen zsírsavak közül az olajsav 35–42%-át, az elaidinsav 11–12%-át teszik ki a tejzsírnak. Az anyatej többszörösen telítetlen zsírsav-tartalmát jelentős mennyiségben befolyásolja az élelmiszer összetétele, és a népcsoportok között kimutatott jelentős különbségeket is a táplálkozásbeli különbségekre lehet visszavezetni. A laktáció során az ω3-zsírsavak mennyisége csökken, az ω6-zsírsavaké viszont nő. A földrajzi és táplálkozásbeli különbségeknek, különösen a hosszú szénláncú, többszörösen telítetlen zsírsavak koncentrációjára van hatása. Az esszenciális zsírsavak közül az anyatej linolénsav-tartalma 12–13% közötti, szélsőséges esetben elérheti a 20%-ot is, míg a többi esszenciális zsírsav koncentrációja 0,1–1,5% között mozog. Nem találtak különbséget a jól és a rosszul táplált anyák között, és a népcsoportok közötti különbségek is a táplálkozási viszonyokra vezethetők vissza. A laktáció során a linolsav és a linolénsav koncentrációja nő, az arachidonsav és a dokozahexaénsav koncentrációja pedig csökken. A transz zsírsavak átlagosan a tejzsír 0,2–17%-át teszik ki a tejzsírban. Egyesek szerint nincs, mások szerint jelentős befolyással van koncentrációjukra a hidrogénezett növényi olajok (margarinok) fogyasztása. Ugyancsak befolyásolja a tejzsír konjugált linolsav-tartalmát a táplálék, és jelentősen növeli azt az alpesi vajfogyasztás.
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