Trans fatty acids and fatty acid composition of mature breast milk in Turkish women and their association with maternal diet's

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dc.authorid0000-0003-2244-6735en_US
dc.authorid0000-0003-0456-4623
dc.authorid000000021005-3590
dc.contributor.authorSamur, Gülhan
dc.contributor.authorTopcu, Ali
dc.contributor.authorTuran, Semra
dc.date.accessioned2021-06-23T19:26:16Z
dc.date.available2021-06-23T19:26:16Z
dc.date.issued2009
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of this study was to determine the fatty acid composition and trans fatty acid and fatty acid contents of breast milk in Turkish women and to find the effect of breastfeeding mothers' diet on trans fatty acid and fatty acid composition. Mature milk samples obtained from 50 Turkish nursing women were analyzed. Total milk lipids extracts were transmethylated and analyzed by using gas liquid chromatography to determine fatty acids contents. A questionnaire was applied to observe eating habits and 3 days dietary records from mothers were obtained. Daily dietary intake of total energy and nutrients were estimated by using nutrient database. The mean total trans fatty acids contents was 2.13 +/- A 1.03%. The major sources of trans fatty acids in mothers' diets were margarines-butter (37.0%), bakery products and confectionery (29.6%). Mothers who had high level of trans isomers in their milk consumed significantly higher amounts of these products. Saturated fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids of human milk constituted 40.7 +/- A 4.7%, 26.9 +/- A 4.2% and 30.8 +/- A 0.6% of the total fatty acids, respectively. The levels of fatty acids in human milk may reflect the current diet of the mother as well as the diet consumed early in pregnancy. Margarines, bakery products and confectionery are a major source of trans fatty acids in maternal diet in Turkey.en_US
dc.identifier.doi10.1007/s11745-009-3293-7
dc.identifier.endpage413en_US
dc.identifier.issn0024-4201
dc.identifier.issn1558-9307
dc.identifier.issue5en_US
dc.identifier.pmid19280240en_US
dc.identifier.scopus2-s2.0-67349179640en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage405en_US
dc.identifier.urihttps://doi.org/10.1007/s11745-009-3293-7
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6484
dc.identifier.volume44en_US
dc.identifier.wosWOS:000265770500003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofLipidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHuman Milken_US
dc.subjectDieten_US
dc.subjectTrans Fatty Acidsen_US
dc.subjectFatty Acidsen_US
dc.titleTrans fatty acids and fatty acid composition of mature breast milk in Turkish women and their association with maternal diet'sen_US
dc.typeArticleen_US

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