An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks
Tools
Tools
Loughrill, Emma and Zand Fard, Nazanin 
ORCID: https://orcid.org/0000-0003-2058-2354
(2015)
An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks.
Food Chemistry, 197 (A).
pp. 783-789.
ISSN 0308-8146
(doi:10.1016/j.foodchem.2015.10.141)
Abstract
The importance of dietary lipids during infancy is paramount for rapid growth and development. Linoleic acid (LA), α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (AA) were quantified using RP-HPLC with charged aerosol detection in a range of complementary infant foods and formula milk. Total daily intake of fatty acids for infants aged 6–9 months was calculated based on the consumption of complementary infant foods and formula milk. Total daily intakes of ALA, AA and DHA were below, whereas LA was above the recommended intake. This provides scope for product optimisation, to improve the nutritive value of commercial infant food products. The impact of re-heating treatments by parents on fatty acid content of formula milk was investigated and statistically significant changes were observed. Furthermore, the transparency of the labelling information declared by the manufacturers was within recommendations despite a degree of significant variation.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Complementary commercial infant food products; Infant formula milk; Polyunsaturated fatty acids; Charged aerosol detection |
| Faculty / School / Research Centre / Research Group: | Faculty of Engineering & Science Faculty of Education, Health & Human Sciences > School of Human Sciences (HUM) |
| Last Modified: | 09 Oct 2021 04:45 |
| URI: | http://gala.gre.ac.uk/id/eprint/14379 |
Available Versions of this Item
- An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks. (deposited 02 Feb 2016 13:37) [Currently Displayed]
Actions (login required)
 |
View Item |