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American Journal of Clinical Nutrition, Vol 17, 184-187, Copyright © 1965 by The American Society for Clinical Nutrition, Inc.

Human Milk Lipids

III. Short-Term Effects of Dietary Carbohydrate and Fat

W. W. C. READ 1, PHYLLIS G. LUTZ 1, and ANAHID TASHJIAN 1

1 From the Institute of Nutrition Sciences, Columbia University, New York, New York, and the Nutrition Research Laboratory, American University of Beirut, Beirut, Lebanon

Milk was collected at four hourly intervals from four mothers (two Tanganyikans, one Lebanese and one Palestinian refugee) and the fatty acid components analyzed. High intakes of carbohydrate had a considerable effect on the fatty acid components of milk, increasing the percentage of launic and mynistic acids, and decreasing that of the other acids. High intake of fat had an opposite effect on the composition of milk, but the effect was less marked. The maximum effect of the diet occurred about 8 hours after the main meal and persisted for about 4 hours, after which the effect rapidly decreased.

It is suggested that the effect of diet is confined mainly to the period when there is an elevation of fat and sugar levels in the blood, and that it disappears as they are removed. The behavior of palmitic acid suggests that the acid is derived mainly from blood lipid, and not from synthesis in the breast.






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Copyright © 1965 by The American Society for Nutrition