Table 1.
Breast milk fatty acids concentrations according to the stage of lactation (T1, T2 & T3).
| Stage of Lactation | |||
|---|---|---|---|
| Breast Milk Fatty Acids Contents % of Total Fatty Acids |
Transitional Milk (T1) 2–3 Weeks (n = 8) |
Early Milk (T2) >3–8 Weeks (n = 26) |
Mature Milk (T3) >8–16 Weeks (n = 26) |
| Mean ± SD | |||
| 6:0 (Caproic acid) | 0.11 ± 0.02 | 0.12 ± 0.01 | 0.13 ± 0.01 |
| 8:0 (Caprylic acid) | 0.42 ± 0.03 | 0.45 ± 0.03 | 0.42 ± 0.02 |
| 10:0 (Capric acid) | 2.29 ± 0.23 | 2.13 ± 0.15 | 2.09 ± 0.07 |
| 12:0 (Lauric acid) | 9.61 ± 0.84 a | 8.14 ± 0.77 b | 8.96 ± 0.46 a,b |
| 14:0 (Myristic acid) | 7.22 ± 0.55 a | 6.20 ± 0.55 b | 7.42 ± 0.41 a |
| 14:1 n-5 (Myristoleic acid) | 0.04 ± 0.01 a | 0.13 ± 0.01 b | 0.09 ± 0.01 a,b |
| 16:0 (Palmitic acid) | 25.2 ± 1.25 a | 26.3 ± 0.35 b | 26.8 ± 0.47 b |
| 16:1 n-7 (Palmitoleic acid) | 3.09 ± 0.38 | 3.26 ± 0.19 | 2.61 ± 0.17 |
| 18:0 (Stearic acid) | 4.26 ± 0.04 | 4.81 ± 0.14 | 4.70 ± 0.13 |
| 18:1 n-7 (Vaccenic acid) | 1.58 ± 0.26 | 1.85 ± 0.06 | 1.53 ± 0.09 |
| 18:1 n-9 (Oleic acid) | 33.0 ± 1.11 a,b | 33.7 ± 0.81 a | 32.5 ± 0.47 b |
| 18:2 n-6 (Linoleic acid) | 10.1 ± 0.60 | 10.1 ± 0.32 | 9.83 ± 0.26 |
| 18:3 n-3 (α-Linolenic acid) | 0.44 ± 0.2 | 0.35 ± 0.02 | 0.32 ± 0.03 |
| 18:3 n-6 (γ-Linolenic acid) | 0.09 ± 0.02 | 0.09 ± 0.01 | 0.08 ± 0.01 |
| 20:0 (Arachidic acid) | 0.14 ± 0.01 | 0.15 ± 0.01 | 0.16 ± 0.01 |
| 20:1 n-9 (Eicosenoic acid) | 0.31 ± 0.04 | 0.30 ± 0.01 | 0.29 ± 0.02 |
| 20:2 n-6 (Eicosadienoic acid) | 0.20 ± 0.01 | 0.20 ± 0.01 | 0.19 ± 0.02 |
| 20:3 n-6 (Dihomo--linolenic acid) | 0.33 ± 0.04 | 0.31 ± 0.02 | 0.30 ± 0.02 |
| 20:4 n-6 (Arachidonic acid) (ARA) | 0.43 ± 0.04 | 0.38 ± 0.02 | 0.37 ± 0.02 |
| 20:5 n-3 (Eicosapentaenoic acid) (EPA) | 0.05 ± 0.01 | 0.06 ± 0.01 | 0.07 ± 0.01 |
| 22:0 (Behenic acid) | 0.07 ± 0.01 | 0.07 ± 0.01 | 0.08 ± 0.01 |
| 22:4 n-6 (Docosatetraenoic acid) | 0.10 ± 0.01 | 0.08 ± 0.01 | 0.08 ± 0.01 |
| 22:5 n-3 (Docosapentaenoic acid) | 0.11 ± 0.01 | 0.11 ± 0.01 | 0.13 ± 0.01 |
| 22:5 n-6 (Docosapentaenoic acid) | 0.01 ± 0.01 | 0.06 ± 0.01 | 0.07 ± 0.01 |
| 22:6 n-3 (Docosahexaenoic acid) (DHA) | 0.45 ± 0.06 | 0.47 ± 0.05 | 0.56 ± 0.05 |
| 24:0 (Lignoceric acid) | 0.07 ± 0.01 | 0.07 ± 0.01 | 0.08 ± 0.01 |
| 24:1 n-9 (Nervonic acid) | 0.07 ± 0.01 | 0.07 ± 0.01 | 0.07 ± 0.01 |
| Sum SFA | 49.4 ± 1.55 a | 48.5 ± 1.20 a | 50.8 ± 0.78 b |
| Sum MUFA | 38.2 ± 1.13 a | 39.3 ± 0.95 a | 37.1 ± 0.61 b |
| Sum PUFA | 12.4 ± 0.79 | 12.2 ± 0.32 | 12.0 ± 0.34 |
| Sum n-3 | 1.06 ± 0.16 | 0.99 ± 0.06 | 1.09 ± 0.08 |
| Sum n-5 | 0.04 ± 0.01 a | 0.13 ± 0.01 b | 0.09 ± 0.01 a,b |
| Sum n-6 | 11.3 ± 0.65 | 11.2 ± 0.33 | 10.9 ± 0.29 |
| Sum n-7 | 4.71 ± 0.47 a,b | 5.11 ± 0.24 a | 4.16 ± 0.24 b |
| Sum n-9 | 33.5 ± 1.14 a,b | 34.1 ± 0.82 a | 32.9 ± 0.48 b |
| n-6 to n-3 ratio | 10.7 ± 3.92 | 11.3 ± 5.79 | 10.1 ± 3.77 |
| ARA to DHA ratio | 0.96 ± 0.66 a | 0.80 ± 0.34 a | 0.66 ± 0.41 b |
Mean values in the same row with different alphabets indicate significant difference (p < 0.05) based on ANOVA and post hoc LSD tests. Saturated Fatty Acids (SFA): 6:0 (Caproic acid), 8:0 (Caprylic acid), 10:0 (Capric acid), 12:0 (Lauric acid), 14:0 (Myristic acid), 16:0 (Palmitic acid), 18:0 (Stearic acid), 20:0 (Arachidic acid), 22:0 (Behenic acid), 24:0 (Lignoceric acid). Monounsaturated Fatty Acids (MUFA): 14:1 n-5 (Myristoleic acid), 16:1 n-7 (Palmitoleic acid), 18:1 n-7 (Vaccenic acid), 18:1 n-9 (Oleic acid), 20:1 n-9 (Eicosenoic acid), 24:1 n-9 (Nervonic acid). Polyunsaturated Fatty Acids (PUFA): 18:2 n-6 (Linoleic acid), 18:3 n-3 (α-Linolenic acid), 18:3 n-6 (γ-Linolenic acid), 20:2 n-6 (Eicosadienoic acid), 20:3 n-6 (Dihomo-linolenic acid), 20:4 n-6 (Arachidonic acid), 20:5 n-3 (Eicosapentaenoic acid), 22:4 n-6 (Docosatetraenoic acid), 22:5 n-3 (Docosapentaenoic acid), 22:5 n-6 (Docosapentaenoic acid), 22:6 n-3 (Docosahexaenoic acid).