The effect of nutritional status in pregnancy to lipid content and fatty acid composition of breast-milk

In present study, effects of dietary habits on fatty acid content of breast-milk were evaluated. 30 mothers (15 term and 15 preterm) who were randomly selected from Newborn Unit of Gazi University Medicine School Hospital were included in this study. Dietary habits, and nutritional choices of mothers were assessed by questionnaire method. Data from questionnaires were compared to lipid values (cholesterol, triglyceride, EPA, DHA, oleic and arachidonic acid) of breast milks (n=90 samples) which were collected on day 3, 7 and 28 of lactation. Relationship between duration of gestation and lipid content of breast milk was also evaluated.Data were analyzed by using SPSS 15.0 statistic software. In analysis, normal distribution of data was assessed by using Kolmogrov-Smirnov test; t test was used to compare normally distributed data, whereas Mann Whitney U test for abnormally distributed data. Chi-square test and Fisher Exact chi-square test were used to determine differences in number and percentage distribution between groups. p<0.05 was considered as significant.It was seen that total lipid content of colostrum was higher than mature milk, while a gradual decrease occurs over lactation period (p<0.05). No significant difference was found in DHA and oleic acid content between term and pre-term milks, while EPA and arachidonic acid content were lower in preterm milks (p<0.05). n-6/n-3 ratio, which alters during lactation, varied from 1.33/1 and 2.26/1, while it was found higher in treterm milks (p<0.05)According to consumption choices, no significant relationship was found between consumption frequencies of food including red meat, grain lipid content of breast milk (p>0.05). Cholesterol level in breast milk was found higher in mothers who have consumes fish more frquently (p<0.05).According to consumption frequencies, it was found that triglyceride levels of breast milk were high in mothers who consumes more olive oil and margarine, whereas cholesterol was high in those who consumes oil seeds (p<0.05).It was seen that lipid content of breast milk was affected not only by nutritional choices of mother during pregnancy and cooking methods but also by dietary habits during lactation and individual diversity.