Poster Topical Area: Maternal, Perinatal and Pediatric Nutrition
Location: Hall D
Poster Board Number: 415
Objectives: Lactoferrin (Lf) is a multifunctional protein and the second most abundant protein in human milk. Maternal factors such as ethnicity, diet and stage of lactation may affect its concentration in human milk. The objectives of the present study were to examine the dynamic change in milk Lf concentrations throughout the course of lactation and explore factors associated with milk Lf concentrations in various Chinese populations.
Methods: This was a part of a large cross-sectional study conducted in 11 provinces/autonomous regions/ municipalities (Beijing, Gansu, Guangdong, Guangxi, Heilongjiang, Inner Mongolia, Shandong, Shanghai, Xinjiang, Yunnan and Zhejiang) across China between 2011 and 2013. Lactating women (n=6481) within 0-330 days postpartum were recruited in the original study. A sub-sample of 824 women was randomly selected and milk Lf concentrations were determined by UPLC/MS.
Results: The median Lf concentration in milk from women delivering at term was 3.16 g/L, 1.73 g/L, and 0.90 g/L for colostrum, transitional milk, and mature milk, respectively. Lf concentrations differed significantly between periods of lactation (colostrum vs transitional milk, colostrum vs mature milk, transitional milk vs mature milk, all p <0.001). Maternal BMI, age, mode of delivery, parturition, protein intake and serum albumin concentration were not correlated to milk Lf concentration. However, milk Lf concentration may vary among different geographical regions (Guangdong vs Heilongjiang: 1.91 g/L vs 1.44 g/L, p=0.037; Guangdong vs Gansu: 1.91 g/L vs 1.43 g/L p=0.041) and ethnicities (Dai vs Tibetan: 1.8 g/L vs 0.99 g/L, p=0.007; Han vs Tibetan: 1.62 g/L vs 0.99 g/L, p=0.002) in China.
Conclusion: The concentration of Lf in human milk changes dynamically throughout lactation. Few maternal characteristics affect the milk Lf concentration, but milk Lf concentration may vary across different regions and ethnicities in China.
This study was partially funded by the National High Technology Research and Development Program of China (863 Program) (no. 2010AA023004).
National Institute for Nutrition and Health, China CDC
Beijing, Beijing, China (People's Republic)