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Scientific Researches in Health Sciences II

Edited By Fatma Eti Aslan, Gökay Kurtulan and Hayat Yalın

After the COVID pandemic in 2020, the importance of health services was once again understood by the whole world. Scientific research in the field of health services contributes greatly to the development of health services.

In this book, there are a total of 26 chapters in 4 different scientific fields: 6 in nutrition and dietetics, 11 in nursing, 6 in physiotherapy and rehabilitation and 3 in health management.

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Gökçen Garipoğlu, Gülderen Yentür, Esin Koç, and Taner Özgürtaş

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Research into Effect of Nutritional Status in Pregnancy on Breast Milk Lipid Content and Fatty Acid Composition

Abstract

Objective: This study researched the effects of women’s eating habits on breast milk fatty acid content.

Materials and Methods: Thirty mothers (15 term, 15 preterm) randomly chosen from Gazi University Faculty of Medicine Neonatal Unit participated in this study. The food consumption choices and eating habits of mothers during pregnancy were identified with a survey method. The obtained data were compared with lipid (cholesterol, triglyceride, EPA, DHA, oleic and arachidonic acid) values in milk samples taken on the 3rd, 7th and 28th days (90 samples). Additionally, the correlation between pregnancy duration (term/preterm) with breast milk lipid content was investigated. Data were analyzed in the SPSS 15.0 statistics program; significance was accepted as p<0.05.

Results: While the total fat content of colostrum was higher than mature milk, it was observed to reduce as the duration of lactation continued (p<0.05). While milk did not show differences in DHA and oleic acid content in term and preterm milk, preterm milk had lower EPA and arachidonic acid content (p<0.05). The n-6/n-3 ratio varied with the lactation duration and was higher in preterm milks (p<0.05). According to mothers’ food consumption choices, there was no significant correlation between frequency of red meat and cereal consumption with breast milk lipid content (p>0.05). Mothers with more frequent fish consumption had...

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