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Research Article | Open Access | Just Accepted

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

Xiaomei Zhanga,bYaling Wanga,bJunying Zhaoa,bWeicang Qiaoa,bYanpin Liua,bLijun Chena,b( )

a National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China

b Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China

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Abstract

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 perspective 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.

Food Science and Human Wellness
Cite this article:
Zhang X, Wang Y, Zhao J, et al. 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. Food Science and Human Wellness, 2023, https://doi.org/10.26599/FSHW.2022.9250231

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Received: 12 January 2023
Revised: 30 March 2023
Accepted: 15 May 2023
Available online: 03 November 2023

© 2024 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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