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Journal of Food Technology and Preservation | Volume 3
March 07-09, 2019 | London, UK
2nd International Conference on
7th International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Objectives: To assess the evolution of fatty acid composition
in French breastmilk over 17 years as a marker of dietary
habit modifications. Their content in human milk (HM) varies
with the mother’s diet.
Methods: Samples of mature HM were collected in the
morning between 1- and 3-months post-partum across 3
clinical trials conducted in 1997 (n = 16), 2007 (n = 142) and
2014 (n = 80). The FA composition of HM was determined by
direct transesterification and analyzed by GC-FID.
Results: The data acquired in France between 1997 and 2014
showed that the rate of ALA increased by 84% and those in
LA were decreased by 25%. These changes induced a 60%
decrease in the ratio LA / ALA. DHA rate improved by 13%
between 2007 and 2014, whereas the ARA rate is stable. The
rates of trans FAs have fallen by 50% since 1997 thanks to the
modification of French margarine formulations.
Conclusions: Over 17 years, French milk lipid composition
was modified, certainly due to the modification of French
dietary behavior, closer to the nutritional recommendations.
Indeed, we assist to an evolution of lipid consumption over
the last decades in favor of rapeseed oil (three times higher
in 2012 than in 2001) and of “health” margarine rich in ALA.
Finally, the reduction of trans fatty acid levels (TFA) could be
explained by an improvement, in France, of the composition
of the margarine with a very low level of TFA. The studies
conducted since 1997 have shown a modification of the
content of n-3 and n-6 of the HM, reflecting changes in
feeding habits, closer to the current recommendations. In
this context, it should be promoted firstly to reduce the ratio
LA / ALA to 5 by the consumption of oil or margarine rich in
ALA to optimize biosynthesis of ALA to DHA and secondly to
provide directly the DHA rate by the consumption of fatty
fish.
Speaker Biography
Claude Billeaud received his MD degree from the Medical University of Bordeaux
(France) in 1979 after a graduation in human cytogenetics (1976). He then studied
pediatrics and has been the Clinical Assistant Director of Bordeaux University in the
departments of Pediatrics, Neonatology and Intensive Care since 1983. He currently
serves as a pediatrician in the neonatal unit at the Children’s Hospital of Bordeaux,
as a scientific manager of Bordeaux-Marmande human milk bank, as a lecturer
and head of research in neonatal nutrition at the Medical University of Bordeaux.
His particular interest in research led him to graduate in Biology and Health (1988,
Bordeaux), be awarded a master in statistics applied to clinical research (1991,
Montreal) and complete a PhD in nutrition and food science (2000, Bordeaux).
Along his career he has often been invited as a guest professor specialized in
nutrition and neonatology in various universities abroad (Montreal, Corrientes
in Argentina). Over the last 35 years, he has been an active member of different
scientific organizations, either French, European or American, specialized in perinatal
medicine (neonatology, pediatrics and nutrition). In this instance, he has served
as the President of the Association for Pediatric Education in Europe (A.P.E.E) since
2008. He has also been very involved in the French human milk banking association
(ADLF) for more than 10 years, sharing his academic knowledge focused in nutrition
and his long clinical experience in neonatology. He is currently carrying out several
researches on the composition of human milk. As an expert in nutrition and perinatal
medicine, he is also the author and co-author of numerous scientific publications.
e:
Claude Billeaud
Association Européenne de l’Education, France
Evolution of essential fatty acid composition of French breast milk from 1997 to 2014
Multi-year observational study on fatty acid composition of breast milk as a reflection
of omega-3 consumption in France
Claude Billeaud, J Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-004