engleski

Long-chain polyunsaturated fatty acids in the diet and milk of Croatian mothers at three months postpartum

Long-chain polyunsaturated fatty acids (LCPUFA), especially docosahexaenoic (DHA, C22:6n-3) and arachidonic (AA, C20:4n-6) are essential for prenatal and postanal neural development. In breast milk they originate from a maternal diet and their supply to breast-feeding infants is an important issue. Since no data have been reported in Croatia or neighbouring countries, this research aimed to determine the fatty acid composition, including LCPUFA, of Croatian women’s breast milk and correlate these data with their fatty acids intake. The study enrolled 83 women (average age of 31.8 years), lactating for 3 months. Dietary evaluation involved two consecutive 24-hour dietary recalls. Fatty acid composition of milk was determined by gas chromatography. Dietary evaluation has shown that in total fat intake, which makes on average 35.10% of daily energy intake, the share of saturated, monounsaturated and polyunsaturated fatty acid was 13.88%, 14.46% and 6.76%, respectively. The total dietary n-6:n-3 fatty acids ratio was 14.57. The average daily intake of DHA and AA was 110 and 54 mg, respectively. Milk samples contained 32.63% of saturated, 43.42% of monounsaturated and 18.87% of polyunsaturated fatty acids. The content of DHA and AA were 0.21% and 0.39%, respectively. The significant influence of mothers´ DHA intake on its content in milk was confirmed (r=0.477 ; P<0.001). Significant correlation was also confirmed between concentrations of DHA and AA in milk fat. Since dietary intake of LCPUFA is sub- optimal, of concern is its low level in breast milk, especially that of DHA. Infants being breastfed were receiving only half of the recommended amounts of DHA. Croatian breastfeeding women should be educated about the importance of LCPUFA for infants´ development and about food sources which could ensure their adequate supply.

arachidonic acid; breast milk; docosahexaenoic acid; dietary intake; long-chain polyunsaturated fatty acids

DOI: 10.1159/000354245