Association between Adherence to the Healthy Food Pyramid and Breast Milk Fatty Acids in the First Month of Lactation

Abstract

In lactating women, breast milk (BM) fatty acids may come from the diet or stored adipose tissue. Our objective was to evaluate the influence of the adherence to the healthy food pyramid (HFP), the dietary pattern in the Mediterranean region, and the maternal body composition on the BM fatty acids pattern. Fifty breastfeeding women answered a socioeconomic survey and the adherence to the HFP questionnaire (AP-Q). In addition, they provided a BM sample at 7 ± 1, 14 ± 1, and 28 ± 1 days postpartum. The body's composition was analyzed at days 7 and 28 by bioimpedance. The BM fatty acids were analyzed by gas chromatography-mass spectroscopy. We found a negative association between the consumption of olive oil and the BM palmitic acid levels (β = -3.19 ± 1.40; p = 0.030), and the intake of cereals and legumes was positively associated with the BM saturated fatty acids (β = 11.48 ± 3.87; p = 0.005). The intake of proteins and vegetables was positively associated with the omega-3 fatty acids and negatively with the omega-6:omega-3 ratio in BM. A negative association between the maternal age (β = -0.43 ± 0.11; p = 0.001) and the α-linolenic acid (ALA) levels was observed, being overall AP-Q positively associated with the ALA levels (β = 0.39 ± 0.15; p = 0.016). Physical activity reduced both the omega-3 and omega-6 fatty acids in BM. Diet had a larger influence than the maternal body's composition on BM fatty acids during the first month of lactation, demonstrating a better adherence to the HFP and positively impacting on the omega-3 content in BM, a fact that is modulated by one's maternal age.

Keywords: breastfeeding; healthy food pyramid; long-chain polyunsaturated fatty acids; oleic acid; palmitic acid.

Figure 1

Correlogram between maternal anthropometry, healthy habits, and breast milk fatty acids. Data show Spearman (Rho) coefficient: in color when p-value (p) was lower than 0.05 (red positive correlations, blue negative correlations); otherwise, the grid is blank. PA: palmitic acid; OA: oleic acid; SFAs: saturated fatty acids; MUFAs: monosaturated fatty acids; LA: linoleic acid; DGLA: dihomo-γ-linolenic acid; ARA: arachidonic acid; ALA: α-linolenic acid; EPA: eicosapentaenoic acid; DHA: docosahexaenoic acid; n-6: omega-6 fatty acids: n-3: omega-3 fatty acids; Mat. Age: maternal age; BMI: body mass index; WHI: waist-to-hip index; BMR: Basal metabolic rate; Phy. act.: physical activity; Heal. hab.: healthy habits and food preparation techniques; Hydrat.: hydration; AP-Q: adherence to healthy pyramid questionnaire.