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25.02.2017 | Original Contribution

Erythrocyte fatty acid composition of Nepal breast-fed infants

verfasst von: Sigrun Henjum, Øyvind Lie, Manjeswori Ulak, Andrew L. Thorne-Lyman, Ram K. Chandyo, Prakash S. Shrestha, Wafaie W. Fawzi, Tor A. Strand, Marian Kjellevold

Erschienen in: European Journal of Nutrition | Ausgabe 3/2018

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Abstract

Purpose

Essential fatty acids play a critical role in the growth and development of infants, but little is known about the fatty acid status of populations in low-income countries. The objective was to describe the fatty acid composition of red blood cells (RBC) in breastfeed Nepali infants and a subsample of their mothers and to identify the main sources of fatty acids in the mother’s diet, as well as the fatty acid composition of breast milk.

Methods

RBC fatty acid composition was analyzed in a random sample of 303 infants and 72 mother, along with 68 breastmilk samples. Fatty acid profiles of the most important dietary fat sources were analyzed. Information on mother’s diet and intake of fat was collected by three 24-h dietary recalls.

Results

In infant RBC’s, docosahexaenoic acid (DHA) was the main n-3 fatty acid, and arachidonic acid (AA) was the major n-6 fatty acid. Total n-6 PUFA was three times higher than total n-3 PUFA. Height-for-age (HAZ) was positively associated with DHA status and AA status in multivariable models. The concentration of all fatty acids was higher in children, compared to mothers, except Total n-6 PUFA and Linoleic acid (LA) where no differences were found. The mother’s energy intake from fat was 13% and cooking oil (sesame, mustard, soybean or sunflower oil) contributed 52% of the fat intake.

Conclusions

RBC-DHA levels in both infants and mother was unexpected high taking into account few dietary DHA sources and the low DHA concentrations in breastmilk.

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Titel: Erythrocyte fatty acid composition of Nepal breast-fed infants
verfasst von: Sigrun Henjum
Øyvind Lie
Manjeswori Ulak
Andrew L. Thorne-Lyman
Ram K. Chandyo
Prakash S. Shrestha
Wafaie W. Fawzi
Tor A. Strand
Marian Kjellevold
Publikationsdatum: 25.02.2017
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 3/2018
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-017-1384-4

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