Differential transfer of dietary flavour compounds into human breast milk

Hausner, Hélène; Bredie, Wender L.P.; Mølgaard, Christian; Petersen, Mikael Agerlin; Møller, Per

doi:10.1016/j.physbeh.2008.05.007

Cited by 134 publications

(81 citation statements)

References 25 publications

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“…These changes in basic tastes are thought to result from changes in composition as colostrum progresses to mature milk. 23,24 Furthermore, the taste of milk is somewhat affected by flavors derived from individual dietary preferences before lactation 25 and might be influenced by demographic factors because parity and the body mass index of breastfeeding mothers reportedly influenced the composition of milk. 26 However, although the intensity of each basic taste varied widely among breastfeeding mothers, day-to-day variations in sourness, saltiness, and umami were considerably smaller in milk from one mother, compared with inter-mother variations, according to the remarkably high ICCs of successive values for these tastes in each mother ( > 0.95).…”

Section: Discussionmentioning

confidence: 99%

Taste of Milk from Inflamed Breasts of Breastfeeding Mothers with Mastitis Evaluated Using a Taste Sensor

Yoshida

Shinohara

Sugiyama

et al. 2014

Breastfeeding Medicine

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Background: The refusal of infants to suckle from a breast that is inflamed with mastitis suggests that the taste of the milk has changed. However, the taste of milk from a breast with mastitis has never been empirically determined. The present study compares the taste of milk from breastfeeding mothers with or without mastitis and identifies specific changes in the taste of milk from mothers with mastitis. Subjects and Methods: The intensity of four basic tastes (sourness, saltiness, bitterness, and umami) of breastmilk from 24 healthy mothers at 3-5 days and at 2-3, 4-5, and 8-10 weeks postpartum and from 14 mothers with mastitis was determined objectively using a taste sensor. The intensity of each basic taste and the concentrations of main taste substances in milk were compared between the inflamed breasts and the normal breasts of control mothers or the contralateral asymptomatic breast of mothers with unilateral mastitis. Results: The transition from colostrum to mature milk was accompanied by changes in the taste of the milk, such as decreased saltiness and umami and increased bitterness and sourness. Umami and saltiness increased in milk from inflamed breasts. Contents of sodium, glutamate, and guanosine monophosphate increased in milk from inflamed breasts. Conclusions: Tastes that were specifically associated with inflamed breasts appeared to include an increase in umami and saltiness, which might have resulted from an increased content in factors associated with umami and sodium.

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Section: Discussionmentioning

confidence: 99%

Taste of Milk from Inflamed Breasts of Breastfeeding Mothers with Mastitis Evaluated Using a Taste Sensor

Yoshida

Shinohara

Sugiyama

et al. 2014

Breastfeeding Medicine

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“…Although formula brands differ in their sensory profiles, formulas provide a more monotonous experience relative to breast milk. In particular, breast milk is similar to the amniotic fluid in that a wide array of flavor compounds that are transferred to and detectable in human milk, including garlic [20] , carrot [21] , vanilla [22] , tobacco [23] , alcohol [24] , and lipophilic flavor compounds with molecular structures and sensory properties similar to those found in fruits, vegetables, sweets, and spices [25] . The appearance of these compounds in breast milk peaks approximately 2-3 h after consumption and, in some cases, are detectable for up to 8 h after consumption [25] .…”

Section: Preference Development During the Postnatal Periodmentioning

confidence: 99%

“…In particular, breast milk is similar to the amniotic fluid in that a wide array of flavor compounds that are transferred to and detectable in human milk, including garlic [20] , carrot [21] , vanilla [22] , tobacco [23] , alcohol [24] , and lipophilic flavor compounds with molecular structures and sensory properties similar to those found in fruits, vegetables, sweets, and spices [25] . The appearance of these compounds in breast milk peaks approximately 2-3 h after consumption and, in some cases, are detectable for up to 8 h after consumption [25] . Thus, breastfeeding is unique from formula feeding in that it provides a "flavor bridge" between the flavors to which the infant was exposed in the womb and the flavors of the foods to which the infant will eventually be exposed during weaning [26] .…”

Section: Preference Development During the Postnatal Periodmentioning

confidence: 99%

Does Breastfeeding Shape Food Preferences Links to Obesity

Ventura¹

2017

Ann Nutr Metab

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The first 2 years of life have been recognized as a critical window for obesity prevention efforts. This period is characterized by rapid growth and development and, in a relatively short period of time, a child transitions from a purely milk-based diet to a more varied solid-food diet. Much learning about food and eating occurs during this critical window, and it is well-documented that early feeding and dietary exposures predict later food preferences, eating behaviors, and dietary patterns. The focus of this review will be on the earliest feeding experiences - breast- and formula-feeding - and the unique role of breastfeeding in shaping children's food preferences. Epidemiological data illustrate that children who were breastfed have healthier dietary patterns compared to children who were formula-fed, even after controlling for relevant sociodemographic characteristics associated with healthier dietary and lifestyle patterns. These dietary differences are underlined, in part, by early differences in the opportunities for flavor learning and preference development afforded by breast- versus formula-feeding. In particular, the flavors of the mothers' diet are transmitted from mother to child through the amniotic fluid and breastmilk. The flavors experienced in these mediums shape later food preferences and acceptance of the solid foods of the family and culture onto which the infant is weaned. All infants learn from flavor experiences in utero, but only breastfed infants receive the additional reinforcement and flavor learning provided by continued repeated exposure to a wide variety of flavors that occurs during breastfeeding. Given the numerous benefits of breastfeeding, promotion of breastfeeding during early infancy is an important focus for primary prevention efforts and should be combined with efforts to ensure that mothers consume healthy, varied diets during pregnancy and lactation, and expose their infants to a wide array of foods during weaning and solid-food feeding.

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“…These compounds therefore originate from the mothers' diet or by other kinds of exposure such as absorption through the skin. Terpenes are widespread aroma compounds in fruits, spices, vegetables, and beverages and can be directly transmitted into mother's milk (Hausner et al 2008). Many hygiene products (soap, body lotion) contain essential oils rich in terpenes (Brown and Foote 2002) that have been shown to penetrate human skin (Jäger et al 2000).…”

Section: Mother's Milkmentioning

confidence: 99%

Characterization of the Volatile Composition and Variations Between Infant Formulas and Mother’s Milk

et al. 2009

Self Cite

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It has been suggested that mother's milk has a more diverse flavor composition than infant formula milk as it reflects the maternal diet. This study aimed to identify volatile compounds in mother's milk and infant formula milks to obtain more knowledge about these sources of early sensory exposure in infant feeding. Mother's milk collected by ten lactating women, three times on three independent test days (n=90), and 11 different formula milks were examined. Formulas included seven milk-based liquid formulas and four powder formulas (one milk-based and three hypoallergenic). Both mother's milk and infant formulas were rich in lipid-derived volatile compounds including alcohols and carbonyl compounds. Formulas differed from mother's milk as they contained more volatiles related to thermal treatment such as methional, 2-furfural, and sulfides. By comparison, mother's milk revealed a higher variety of terpenes probably originating from the maternal diet. The number of identified volatiles in mother's milk varied both within samples obtained from the same woman and significantly between women. The latter one suggests large variety in breast-fed infants' exposure to volatiles. Qualitative differences existed for infant formulas. Powder forms revealed a greater number of compounds, predominantly secondary lipid oxidation products, and larger batch variations than liquid products. Extensively hydrolyzed formulas were significantly richer in volatile compounds associated with heat treatment of milk. These findings suggest that breast-fed infants are exposed to variations in volatile compounds in mother's milk, while formula-fed infants are exposed to less diverse flavors when fed infant formula from the same brand.

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Differential transfer of dietary flavour compounds into human breast milk

Cited by 134 publications

References 25 publications

Taste of Milk from Inflamed Breasts of Breastfeeding Mothers with Mastitis Evaluated Using a Taste Sensor

Taste of Milk from Inflamed Breasts of Breastfeeding Mothers with Mastitis Evaluated Using a Taste Sensor

Does Breastfeeding Shape Food Preferences Links to Obesity

Characterization of the Volatile Composition and Variations Between Infant Formulas and Mother’s Milk

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