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Infant nutrition – review of lipid innovation in infant formula
Author(s) -
Sidnell A.,
Greenstreet E.
Publication year - 2011
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.2011.01913.x
Subject(s) - infant formula , breastfeeding , medicine , micronutrient , olive oil , pediatrics , infant nutrition , environmental health , food science , population , biology , pathology , research methodology
Summary Breastfeeding provides the optimum nutrition for infants, supplying macro‐ and micronutrients in readily absorbable forms. It is almost 100 years since the first artificial feeds were created in an attempt to ‘humanise’ cows' milk. Formula improvements have taken place over the decades; advances in food technology supported by clinical studies have contributed to the aim of matching the composition and functional outcomes of breastmilk in formula manufacture. It is possible to alter the structure of triglycerides in vegetable oil, in order to more closely match their composition and structure in breastmilk fat. Clinical research in infant formula for pre‐term and term infants supports the safety and beneficial nutritional outcomes of this innovation, which are the subject of a health claim submission currently being evaluated by the European Food Safety Authority.