Fatty acids of human milk – a review

Abstract

Abstract. The composition of human milk is the result of the evolution of mammals over millions of years. Among the most important components of milk are fatty acids. Approximately 85% are saturated and monounsaturated fatty acids – the rest are polyunsaturated one. Their role is to provide energy and immunity and to serve as buildings blocks, as well as assisting the hormonal system and the metabolism of fats, carbohydrates and proteins. The structural differences between fatty acids determine their biodiversity and give them particular physiological importance. Correct development of the nervous system, retina and other structures depend on an adequate supply of both these fatty acids during intrauterine development and in the newborn and infant stages. The fats present in milk form milk fat globules – structures that do not appear in milk formula prepared using vegetable oils. Apart from the mother’s diet, other sources of fatty acids are endogenous biosynthesis in the mammary gland and the fat deposits from which the fatty acids are released. Evolution of the mother’s body has also created adaptive mechanisms that adjust the amount of fatty acids in milk to the state of health and needs of the child. These mechanisms go some way to creating a buffer with regard to dietary shortages experienced by pregnant/breastfeeding women, and optimalise the composition of milk fatty acids depending on the age of the pregnant woman, the birth weight of the infant and the efficiency of the placenta during pregnancy.

Relationship between Fatty Acids Composition/Antioxidant Potential of Breast Milk and Maternal Diet: Comparison with Infant Formulas

“…Therefore, differences in lipid absorption are present between HBM and IFs. The fat aggregates are absent in vegetable oils [4]. Among FAs, SFAs are considered of lower value than PUFAs for human health.…”

“…Human breast milk (HBM) contains—in addition to short and medium-chain FAs—long- and very long-chain FAs, especially arachidonic acid (ARA, 20:4n-6) and docosahexaenoic acid (DHA, 22:6n-3) [ 3 ]. The FAs of HBM provide energy and immunity, induce eicosanoid production and are used for body structure [ 4 ]. Thus, FAs are important for the physiology of development.…”

Docosahexaenoic acid-rich algae oil supplementation on breast milk fatty acid profile of mothers who delivered prematurely: a randomized clinical trial

“…The main FA ratio modified by the DHA supplementation was the ratio n-3-to-n-6, which reached a recommended value. It is believed that this ratio must be at least 1:5 in order to not influence the stimulation or suppression of physiologically important processes in the body 35 . Otherwise, in the current study, the ratio of DHA to AA was strongly modified by the supplementation, due to a high intake of DHA that was not counterbalanced by an intake of AA.…”

The Role of Dietary Fats in the Development and Prevention of Necrotizing Enterocolitis

“… Fatty acids of breastmilk. SFA, saturated fatty acids; MUFA, mono unsaturated fatty acids; LC-PUFA, long chain-poly unsaturated fatty acids; LA, linoleic acid; αLA,α linolenic acid; AA, arachidonic acid; EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid [ 23 , 24 ]. …”