Composition of the mother’s milk II. – Fat contents, fatty acid composition
Review
Keywords:
mother’s milk, colostrum, fat content, fatty acid composition, SFA, MUFA, PUFA, CLA, conjugated linoleic acidAbstract
The authors have analysed fat contents and fatty acid composition of the mother’s colostrum and mother’s milk in comparison with the newest publications. They have established that the average fat contents of the mother’s milk were 3.6–4.0%, and increased during lactation. Among the different ethnic groups there was found no significant difference in the fat contents of the mother’s milk, although fat contents of the remainder and milk of corpulent mothers were found high (4–8%). Saturated fatty acids contribute in 45–55% to the energy value of mother’s milk; their amount is 38–41% in the milk fat, which does not change during lactation. With increasing butter consumption palmitic acid and stearic acid contents of the mother’s milk increase, and also fatty acid composition of other nutriment is considerably affects the saturated fatty acid contents. Out of the monounsaturated fatty acids oleic acid represents 35–42%, whereas elaidic acid represents 11–12% of milk fat. Multiple unsaturated fatty acid contents of mother’s milk are substantially affected by the food composition, and also the significant differences between the ethnic groups can be attributed to differences in the nutrition. During the lactation the amount of the ω3 fatty acids reduces while that of the ω6 fatty acids increase. The geographical and nutritional differences have effect especially on the concentration of long-chain multiple unsaturated fatty acids. Out of the essential fatty acids linolenic acid contents of the mother’s milk are between 12–13%, in extreme cases can even reach 20%, whereas concentration of the other essential fatty acids is around 0.1–1.5%. No difference was found between the well and badly fed mothers, and the differences between the ethnic groups can also be attributed to the nutritional conditions. During the lactation concentration of both linoleic acid and linolenic acid increases, whereas concentration of arachidonic acid and docosahexaenoic acid decreases. Trans fatty acids form 0.2–17% of milk fat on average. Some believe that consumption of hydrogenated vegetable oils (margarines) does not have any effect on the concentration of trans fatty acids, while others think that it does. Similarly, conjugated linoleic acid contents of milk fat are influenced by the nutriment, and are considerably increased by consumption of alpine butter.
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