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
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Loughrill, Emma and Zand Fard, Nazanin 
ORCID: 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:https://doi.org/10.1016/j.foodchem.2015.10.141)
This is the latest version of this item.
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 |
| Subjects: | Q Science > Q Science (General) R Medicine > RA Public aspects of medicine R Medicine > RJ Pediatrics |
| Faculty / School / Research Centre / Research Group: | Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department Faculty of Engineering & Science > School of Science (SCI) |
| Last Modified: | 05 May 2023 13:37 |
| URI: | http://gala.gre.ac.uk/id/eprint/15379 |
Available Versions of this Item
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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)
- 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 05 May 2023 12:05) [Currently Displayed]
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