Omega-3s in breast milk may improve brain function in infants | Biology of Breast Milk
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The types of fatty acids present in breast milk are strongly influenced by the mother's diet. This takes on special relevance for omega-3 fatty acids, which play critical roles in brain development. Evidence suggests that omega-3 fatty acids in breast milk increase brain volumes in multiple regions of the brain and might influence intelligence, behavior, and communication. In this clip, Dr. Rhonda Patrick discusses the importance of omega-3 fatty acids in breast milk and their relevance for infant brain development.
The type of fatty acids present in breast milk are strongly influenced by the mother's diet, especially when it comes to the all-important Omega-3 fatty acids. For example, when lactating women took a dietary supplement containing 400 milligrams of the Marine Omega-3 fatty acid DHA, their breast milk contained 123% more DHA than the breast milk of women who took a placebo. DHA is crucial for proper brain development. The infants whose mothers took the DHA supplement also had lower plasma Omega-6 to Omega-3 ratios. A lower Omega-6 to Omega-3 fatty acid ratio is more desirable in reducing the risk of many chronic diseases.
Smoking cigarettes reduces Omega-3 fatty acid uptake, especially DHA, into breastmilk. Omega-3 fatty acids play key roles in infant brain development. Intake of DHA, in particular, is associated with improved mental and psychomotor development. DHA is the most abundant Omega-3 fatty acid in a newborn's brain. Maternal intake of Omega-3 fatty acids is associated with larger brain volumes in breastfed or mostly breastfed infants.
One study involved 92, one-month-old full-term infants who were breastfed exclusively, or most of the time. MRI studies revealed that the infants of women who consumed higher quantities of Omega-3 fatty acids had greater brain volumes in specific regions of the frontal cortex and corpus callosum, areas of the brain involved in consciousness, communication, memory, attention, and integration of motor, sensory, and cognitive performance between the brain hemispheres.
A molecule composed of carboxylic acid with a long hydrocarbon chain that is either saturated or unsaturated. Fatty acids are important components of cell membranes and are key sources of fuel because they yield large quantities of ATP when metabolized. Most cells can use either glucose or fatty acids for this purpose.
An essential mineral present in many foods. Iron participates in many physiological functions and is a critical component of hemoglobin. Iron deficiency can cause anemia, fatigue, shortness of breath, and heart arrhythmias.
A type of polyunsaturated fat that is essential for human health. Omega-3 fatty acids influence cell membrane integrity and affect the function of membrane-bound cellular receptors. They participate in pathways involved in the biosynthesis of hormones that regulate blood clotting, contraction and relaxation of artery walls, and inflammation. They have been shown to help prevent heart disease and stroke, may help control lupus, eczema, and rheumatoid arthritis, and may play protective roles in cancer and other conditions. Omega-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. DHA and EPA are found in fish and other seafood. The human body can convert some ALA into EPA and then to DHA, but the efficiency of the process varies between individuals.
An antibody that plays key roles in immunity. Secretory IgA is the most abundant antibody in the mucosal immune system, accounting for nearly 20 percent of serum immunoglobulin. It is crucial in protecting the intestinal epithelium from toxins and pathogenic microorganisms.
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