Poster Topical Area: Maternal, Perinatal and Pediatric Nutrition

Location: Hall D

Poster Board Number: 414

P13-157 - Dietary patterns affect the fatty acid profile of breast milk in lactating Chinese mothers

Sunday, Jun 10
8:00 AM – 6:00 PM

Objectives: Fatty acids (FA) contained in human milk play an important role in meeting the nutritional demands and promoting the growth and development of breastfeeding infants. Breast milk FA is sensitive to maternal dietary habits and dietary patterns are better used to explain the effect of diet on FA. Few studies have examined the association between maternal dietary patterns and the FA components of breast milk in developing countries. In this study, we aimed to determine whether dietary patterns could affect the FA profile of breast milk in lactating Chinese mothers with the overall goal of optimizing the management of infant feeding.
Methods:
A total of 274 lactating women ranging from 22 days to six months postpartum were included in this study, and samples of their breast milk were collected together with completed questionnaires. Using principal component analysis, four dietary patterns were identified in a rotated component matrix. FA profiles were detected using capillary gas chromatography and presented as the percentage by weight of total FA.
Results:
Maternal intake of energy, carbohydrates, and proteins showed differences between the different dietary patterns. In addition, there were significant differences in the total proportions of SFA, PUFA, and n-6 PUFA in breast milk among the four patterns (P < 0.001, P=0.025, P=0.038).
Conclusions:
The results demonstrate that maternal dietary patterns can affect macronutrient intake levels and milk FA profiles in lactating Chinese women. These results are of great significance for understanding how maternal diet may both improve maternal macronutrient intake and the FA nutritional status of breast milk.




Funding Source: This study is supported by The Health and Family Planning Commission of Jilin Province grant (No. 2016J077).

CoAuthors: Lin Xie - Department of Nutrition and Food Hygiene, School of Public Health, Jilin University; Huimin Tian – Department of Nutrition and Food Hygiene, School of Public Health, Jilin University; Yixia Wu – Department of Nutrition and Food Hygiene, School of Public Health, Jilin University; Yiqi Lin – Jilin Women and Children Health Hospital; Xueyan Chen – Department of Nutrition and Food Hygiene, School of Public Health, Jilin University; Miao Yu – Department of Nutrition and Food Hygiene, School of Public Health, Jilin University; Tong Lu – Department of Nutrition and Food Hygiene, School of Public Health, Jilin University; Yan Wang – Department of Nutrition and Food Hygiene, School of Public Health, Jilin University; Wenhui Xu – Department of Nutrition and Food Hygiene, School of Public Health, Jilin University

Weiwei Cui