Abstract
Breast milk composition is influenced by habitual diet, yet little is known about the short‐term effects of changes in maternal diet on breast milk macronutrient concentrations. Our aim was to determine the acute effect of increased consumption of sugar/fat on breast milk protein, lactose and lipids. Exclusively breastfeeding women (n = 9) were provided with a control, higher fat (+28 g fat) and higher sugar (+66 g sugar) diet over three separate days at least 1 week apart. Hourly breast milk samples were collected concurrently for the analysis of triglycerides, cholesterol, protein, and lactose concentrations. Breast milk triglycerides increased significantly following both the higher fat and sugar diet with a greater response to the higher sugar compared to control diet (mean differences of 3.05 g/dL ± 0.39 and 13.8 g/dL ± 0.39 in higher fat and sugar diets, respectively [P < 0.001]). Breast milk cholesterol concentrations increased most in response to the higher sugar diet (0.07 g/dL ± 0.005) compared to the control (0.04 g/dL) and the higher fat diet (0.05 g/dL) P < 0.005. Breast milk triglyceride and lactose concentrations increased (P < 0.001, P = 0.006), whereas protein decreased (p = 0.05) in response to the higher fat diet compared to the control. Independent of diet, there were significant variations in breast milk composition over the day; triglycerides and cholesterol concentrations were higher at end of day (P < 0.001), whereas protein and lactose concentrations peaked at Hour 10 (of 12) (P < 0.001). In conclusion, controlled short‐term feeding to increase daily sugar/fat consumption altered breast milk triglycerides, cholesterol, protein and lactose. The variations observed in breast milk protein and lactose across the 12 h period is suggestive of a circadian rhythm.
Highlights
Breast milk is a fascinating and incredibly adaptive substance that sustains early human life through its nutritional and immunological composition (Ballard & Morrow, 2013)
Mothers with high body mass index (BMI) have been reported to produce breast milk with a proinflammatory fatty acid profile (Panagos et al, 2016) as well as higher fat and lactose concentrations across lactation according to Leghi, Netting, Middleton, et al (2020), and higher fat and protein concentrations according to Chang et al (2015)
The findings of this study suggest that the levels of all macronutrients in breast milk are to some extent responsive to a woman's diet
Summary
Breast milk is a fascinating and incredibly adaptive substance that sustains early human life through its nutritional and immunological composition (Ballard & Morrow, 2013). There is a high degree of plasticity within developing organs and systems (Hochberg, 2011), and the nutritional environment a child is exposed to can have lasting effects on physiological and psychological health (Langley-Evans & Muhlhausler, 2017). Breastfeeding during this period has been associated with a number of health benefits for the infant in comparison to formula feeding, including improved cognitive ability (Evenhouse & Reilly, 2005) and reduced risks of both diabetes and obesity (Owen et al, 2005; Victora et al, 2016)
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