An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks

Loughrill, Emma; Занд, Назанин

doi:10.1016/j.foodchem.2015.10.141

Cited by 11 publications

(6 citation statements)

References 25 publications

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“…This is important because concerns have been raised over a high intake of commercial baby food products . Specifically, this may have implications for energy and sugar intake as commercial jarred baby food may provide portion sizes that provide more calories from solid foods than a child of this age requires .…”

Section: Discussionmentioning

confidence: 99%

Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding

Rowan

Lee

Brown

2018

J Human Nutrition Diet

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How to cite this article Rowan H., Lee M., Brown A. (2019) Differences in dietary composition between infants introduced to complementary foods using Babyled weaning and traditional spoon feeding. AbstractBackground: Baby-led weaning (BLW) is a method of introducing solid foods to infants, which centres around the infant self-feeding family foods. BLW has grown in popularity over the last 10 years; however, although research is starting to build around the safety and impact of the method, research examining intake is sparse. This is important because concerns have been raised by healthcare providers regarding the nutrient and energy sufficiency of BLW. The present study aimed to invstigate exposure to different food types based on different weaning approaches. Methods: One hundred and eighty parents completed a 24-h recall of the foods given to their babies aged 6-12 months. Respondents were split into those following strict BLW, loose BLW and traditional spoon-feeding. Recalls were examined to ascertain the number of times in 24 h infants were given different types of foods, including iron-containing foods. The results were then compared between different weaning groups and age groups. Results: Several significant differences were found between the frequency of foods eaten by different weaning and age groups: in the youngest age group, strict BLW infants were more likely to be exposed to vegetables (P = 0.000) and protein (P = 0.002) than traditionally weaned babies, whereas, at all age groups, the traditionally weaned group had the highest exposure to composite meals. However, no significant differences were found in reported exposure to iron-containing foods between weaning groups at any age. Maternal age, education and milk feeding method were controlled for throughout the analyses. Conclusions: The findings add to a growing body of evidence that suggest a BLW approach may be safe and sufficient. 11

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Section: Discussionmentioning

confidence: 99%

Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding

Rowan

Lee

Brown

2018

J Human Nutrition Diet

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“…Some of the principal changes that occur during processing and final preparation of cooked food are due to oxidation. The PUFAs, such as EPA and DHA, are considered to be especially susceptible to oxidation during heating and other culinary treatments; this reaction is catalyzed by heat, light, trace metals, or enzymes, and it consists in generating free radicals [4]. It can also provoke protein denaturation and mineral solubilization [10–11].…”

Section: Introductionmentioning

confidence: 99%

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

et al. 2017

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The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel.

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“…Nonetheless, in the 13 C NMR, the PUFAs were not differentiated into x-3 and x-6 PUFAs, and the microalgae oil resembles the PUFA content and stereospecific distribution of HM. supplementation with AA and DHA provides beneficial effects to the visual and cognitive systems of infants (Cunnane et al, 2000;Loughrill and Zand, 2016;Makrides et al, 2000). The infant does not have the ability to synthesize long-chain PUFAs (LC-PUFAs) from their precursors, due to liver immaturity and, therefore, these must be supplied through the diet (Koletzko et al, 2003).…”

Section: Nmr Spectramentioning

confidence: 99%

Toward Precision Nutrition: Commercial Infant Formulas and Human Milk Compared for Stereospecific Distribution of Fatty Acids Using Metabolomics

Lopes

Cañedo

Oliveira

et al. 2018

OMICS: A Journal of Integrative Biology

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Precision nutrition and nutrimetabolomics are emerging omics technology applications in public health. In this context, the infant formula (IF) is a manufactured foodstuff that aims to match the composition of human milk (HM), especially the lipid profile. The IF manufacturers have achieved relative success in matching the predominant fatty acid (FAs) profiles, but the stereospecific structures of the triacylglycerides in HM require deeper analyses with system sciences. We employed NMR-based metabolomics to compare the lipid profiles of 12 commercial IF samples and 10 HM samples. Additionally, vegetables, fish, and microalgae oil as raw materials in IFs were also investigated to understand the lipid profile of IFs. We found that IF has significantly less saturated fatty acids (SFA), higher unsaturated FAs, and similar polyunsaturated fatty acid (PUFA) content, compared with HM. However, the main difference was the stereospecific distribution of FAs: HM samples were associated with a high content of SFAs in the sn-2 position (26.03% -2.93%) and PUFAs in the sn-1,3 position (15.35% -3.94%). The IF had the opposite distribution, with SFAs esterified mainly in the sn-1,3 position (33.07 -4.93%) and PUFAs in the sn-2 position (9.57% -7.05%). Consequently, the hydrolysis of HM results in SFA mainly as sn-2-monoacylglycerides, which are well absorbed. In contrast, the hydrolysis of the IF provided SFA, mainly as free FAs, which tend to bind calcium and form insoluble calcium soaps in the intestine. Taken together, these observations can inform optimal design of infant formulas with a view to precision nutrition.

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An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks

Cited by 11 publications

References 25 publications

Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding

Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Toward Precision Nutrition: Commercial Infant Formulas and Human Milk Compared for Stereospecific Distribution of Fatty Acids Using Metabolomics

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