When newborns are breastfed, 50% of their energy needs are met by the fats contained in breast milk. Mature breast milk has a fat content of between 13 and 83 grams per liter – mean values are 35 and 45 grams per liter, respectively. The average linolenic acid content of the milk fat is about 10% and thus covers the child’s requirement for essential fatty acids. With a linolenic acid content of 8-10 %, the infant absorbs 0.5-0.6 grams of linolenic acid per kilogram of body weight per day. The amount of fats excreted in breast milk is not affected by diet, unlike the fat composition of milk. A total of 167 fatty acids have now been identified in human breast milk, with palmitic, stearic, oleic and linolenic acids making up the majority. Unlike cow’s milk, breast milk has a higher content of monounsaturated fatty acids – oleic acid. The polyunsaturated fatty acids found in breast milk – linoleic and linolenic acid – are not found in cow’s milk. Therefore, infants should not be fed with cow’s milk, since a deficiency of polyunsaturated fatty acids results in disorders of visual function and reduced maturation of the infant nervous system. The composition of fat in breast milk depends on the mother’s diet. For this reason, breastfeeding women should reduce dietary fats with a high content of saturated fatty acids and instead consume sufficient essential polyunsaturated fatty acids. These include omega-3 fatty acids such as alpha-linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and omega-6 compounds such as linoleic acid, gamma-linolenic acid (GLA), dihomo-gamma-linolenic acid and arachidonic acid. Mainly, these compounds are found in vegetable oils, such as corn oil and soybean oil, and in cold–water marine fish. Polyunsaturated fatty acids are essential and thus cannot be synthesized by the human body. They must be supplied in the diet, and breastfeeding women should ensure an adequate intake to prevent deficiency. Omega-3 and -6 fatty acids are particularly important for the formation of cell membranes, blood lipids and prostaglandins. They should be consumed in a ratio of 5:1, since too high an intake of omega-6 fatty acids promotes the formation of unfavorable eicosanoids, which act as inflammatory mediators and thus promote inflammation and vasoconstriction. In addition, excessive intake of linoleic acid increases the occurrence of lipid peroxidations and causes disorders of arachidonic acid metabolism. Prostaglandins are built up by specific enzymes from C20 polyunsaturated fatty acids, especially arachidonic acid, and lead to important changes in the reactions of blood vessels as well as the coagulation system. During lactation, an increased intake of monounsaturated as well as polyunsaturated fatty acids is of considerable importance. The reason for this is the rapid cell growth – growth of the infant, increased formation of red blood cells – within the breastfeeding period, for which increased essential fatty acids are needed. In addition, premature and newborn infants have limited or no ability to form long-chain polyunsaturated fatty acids from fatty acids of linoleic and linolenic acid. If infants receive too few omega-3 and omega-6 fatty acids through their mother’s milk, only insufficient amounts can be stored in the membranes of the erythrocytes (red blood cells) and in the plasma phospholipids. Consequently, the functioning of erythrocytes, blood clotting and wound healing, among other things, are impaired [5.2]. Omega-3 fatty acids – found in flaxseed, pumpkin seeds, fresh, fatty fish such as mackerel, herring and sardines – are needed by the infant for healthy physical development as well as for brain and eye development. The newborn should therefore be fed at least 0.5-1 grams of omega-3 fatty acids daily through breast milk. During breastfeeding, a daily intake of 0.5-1 grams of omega-3 fatty acids is recommended for the mother. Notice. Omega-3 fatty acid supplements are offered as fish oil, which is rich in EPA and DHA. Since highly unsaturated omega-3 fatty acids are very sensitive to oxidation, additional supplementation with natural tocopherol – vitamin E -, vitamin C, selenium and other antioxidant substances is recommended to protect the fetus from oxidative damage.Other functions of omega-3 fatty acids
- Inhibit the formation of inflammatory mediators
- Increase conversion to beneficial eicosanoids, which are responsible for cell growth and regeneration, cell smoothness, regulation of blood lipids and cholesterol, blood pressure, platelets and blood clotting, heart rate, allergic and inflammatory processes, maintenance of the immune system, maintenance of healthy skin, and maintenance of mental functions
- Have anti-inflammatory, blood lipid-lowering, blood pressure-lowering and blood coagulation-promoting effects.
- Protection against arthritis, allergies, atherosclerosis (arteriosclerosis, arteriosclerosis) – since anti-inflammatory and antithrombotic effect -, hypertension (high blood pressure), cardiac arrhythmias, eczema and from premenstrual syndrome with symptoms such as fatigue, lack of concentration, marked change in appetite, headache, joint or muscle pain
- Decrease stickiness of platelets (platelet aggregation inhibition) and dilate blood vessels
Breastfeeding women need to pay particular attention to hidden fats – in convenience foods and fast foods – in addition to visible dietary fats, which account for about 50% of total fat intake in the typical diet. The guideline fat values are exceeded in many cases. For this reason, nursing mothers should not exceed a fat intake of 70 grams per day, or 30% of total energy intake. Excessive fat loads cause fat levels to rise in the body as well as in breast milk and lead to an increased accumulation of ketone bodies in maternal plasma (ketosis). The risk for the occurrence of lipid peroxidation is also high. To prevent structural change of lipids into harmful compounds, adequate antioxidant protection must be present. The need for the antioxidants, such as vitamin E, C and beta-carotene is accordingly high. Vitamins A, C and E are also able to inhibit the conversion of omega-6 fatty acids, such as gamma-linolenic acid and arachidonic acid, into the inflammatory mediators. Adequate intake of these antioxidants reduces the concentration of pro-inflammatory eicosanoids and thus the tendency to vasoconstriction. If excessive amounts of saturated fats from animal foods are consumed, they are stored in the cell membranes instead of the polyunsaturated fatty acids, causing the membranes to decrease in suppleness, reactivity, and function. Saturated fats increase the tendency to inflammation as well as the stickiness of platelets and constrict blood vessels. Essential fatty acids-occurrence in foods.
- Omega-6 compound linoleic acid – vegetable oils, such as cereal germ, safflower, canola, soybean, sesame and sunflower oils.
- Omega-6 compound gamma-linolenic acid (GLA) – evening primrose and borage oil, oil from the seeds of black currant.
- Omega-3 compound alpha-linolenic acid – soybeans, walnuts, spinach, lentils, purslane, wheat germ, flaxseed and the oils produced from them.
- Omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) due to the presence in algae, mosses and ferns, these fatty acids enter the food chain in high concentrations in cold-water fish, such as mackerel, herring, salmon and trout, in shellfish, in the meat of wild animals that eat the mosses and ferns
Consequences of a lack of essential fatty acids.
- Weakened immune system, increased susceptibility to infections.
- Disturbed heart rhythm
- Disturbed vision
- Disturbed wound healing
- Disturbed blood clotting
- Hair loss
- Hypertension (high blood pressure)
- Lipid metabolism disorder (hyperlipoproteinemia)
- Kidney disease
- Reduced functionality of erythrocytes (red blood cells).
- Skin changes – scaly, cracked, thickened skin.
- Decreased liver function
- Increased symptoms of arthritis, allergies, atherosclerosis, thrombosis, eczema, premenstrual syndrome – fatigue, poor concentration, marked change in appetite, headache, joint or muscle pain
- Increased risk of cancer
Consequences of essential fatty acid deficiency – effects on the infant.
- Decreased whole body growth
- Insufficient brain development
- Weakened immune system, increased susceptibility to infections.
- Disturbed heart rhythm
- Reduced functionality of erythrocytes (red blood cells).
- Decreased liver function
- Reduction in learning ability
- Hyperactivity
- Neurological disorders – poor concentration and performance.
- Increased tendency to inflammation
- Sticking of the platelets (blood platelets)
- Narrowing of the blood vessels
- Impaired vision
- Disturbed wound healing
- Impaired blood clotting
