产后 6 个月藏族母婴二人组母乳中矿物质成分及其与婴儿人体测量结果相关性的纵向调查

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250231

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引用次数: 0

摘要

母乳中的营养物质（包括矿物质）与母乳喂养婴儿的生长发育息息相关。藏族母婴由于其独特的长期生活方式，在早期营养方面具有独特的特点。本研究通过前瞻性队列研究，纵向调查了藏族母婴产后 6 个月内母乳中矿物质成分与婴儿 Z 评分之间的关系。结果显示，初乳中 Na、Mg、K、Ca、Cu、Zn 和 Se 等矿物质的含量高于其他哺乳阶段。有几种矿物质低于中国膳食指南对婴儿的推荐值。此外，随着哺乳期的延长，大部分婴儿的 Z 值低于-2。多变量统计分析显示，母乳中的矿物质与婴儿 Z 值之间存在不同程度的分类和相关性。这些研究结果将有助于中国早期营养的研究和量身定制婴儿配方奶粉的进展。

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Longitudinal investigation of mineral composition in human milk and its correlation with infant anthropometric outcomes among Tibetan mother-infant dyads during the first 6 months postpartum

Nutrients in human milk, including minerals, relate growth and development of breast-fed infants. Tibetan mother-infant dyads possess unique characteristics on early nutrition due to their featured long-lasting life-style. This study longitudinally investigated the relationship between the mineral composition in human milk and the Z-scores of infants among Tibetan mother-infant dyads during their first 6 months postpartum through a prospective cohort study. The results show that the minerals of Na, Mg, K, Ca, Cu, Zn, and Se were of higher levels in colostrum than other lactation stages. Several minerals were below the recommended values for infants according to Chinese dietary guidelines. Besides, a large proportion of infant Z-scores were below −2 as lactation period continued. Multivariate statistical analysis revealed that classifications and correlations in varying degrees were observed between minerals in human milk and infant Z-scores. These findings will be advantageous for research upon Chinese early nutrition and progress of tailor-made infant formula.

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.