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【社会人文】妈妈的饮食结构影响乳汁的味道
Researchers from the University of Copenhagen, Denmark, have found that what a mother eats has a fairly instant effect on the taste of her breast milk, as well as influencing what her child preferred to eat.
An infant's first flavour experiences may be through the transfer of dietary flavour compounds into breast milk, say researchers.
Helene Hausner and team asked 18 lactating mothers to consume capsules with various flavourings, such as caraway seed, liquorice, menthol, and banana (100 mg d-carvone, l-menthol, 3-methylbutyl acetate and trans-anethole). The mothers provided samples of breast milk before taking the capsules and several times after. The milk was collected 2, 4, 6, and 8 hours after each capsule was consumed and analysed by a dynamic headspace method and gas chromatography-mass spectroscopy. The quantities of compounds were adjusted according to milk fat content variations.
They found that flavours get into the milk and stay there at different rates and speeds. The Caraway and liquorice compounds reached their peaks in the breast milk two hours after consumption, while the banana compound became undetectable after one hour. All flavours were gone from the breast milk within eight hours.
The findings in this study might help mothers understand why their child does not want to feed. Hausner says it is possible that breastfed babies may be more receptive to flavours than bottle-fed babies.
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妈妈的饮食结构影响乳汁的味道
Researchers from the University of Copenhagen, Denmark, have found that what a mother eats has a fairly instant effect on the taste of her breast milk, as well as influencing what her child preferred to eat.
来自丹麦哥本哈根大学的研究人员发现，妈妈的饮食结构对于她的乳汁的味道有着非常即时的影响，从而也会影响到她的孩子（在出生后）的食物选择倾向。
An infant's first flavour experiences may be through the transfer of dietary flavour compounds into breast milk, say researchers.
研究人员表示，一名婴儿第一次（通过母乳）摄食调味剂的经历可能影响到他从饮食口味向母乳的转变。
Helene Hausner and team asked 18 lactating mothers to consume capsules with various flavourings, such as caraway seed, liquorice, menthol, and banana (100 mg d-carvone, l-menthol, 3-methylbutyl acetate and trans-anethole). The mothers provided samples of breast milk before taking the capsules and several times after. The milk was collected 2, 4, 6, and 8 hours after each capsule was consumed and analysed by a dynamic headspace method and gas chromatography-mass spectroscopy. The quantities of compounds were adjusted according to milk fat content variations.
Helene Hausner和他的团队让十八名乳母服用含有不同调味剂的胶囊，例如香菜籽、甘草、薄荷脑和香蕉（100毫克d-香芹酮，1-薄荷脑，3-methylbutyl醋酸盐和对丙烯基甲醚）。这些妈妈们在服用上述的胶囊前后为该项研究提供若干次乳汁标本。这些标本在妈妈们服用上述胶囊前以及服用后2、4、6、8小时后被搜集，并且运用一种动态顶部空间法和气相色谱物质分光镜检查法对这些乳汁标本进行分析。上述这些化合物的量是根据乳脂含量变化来调整的。
They found that flavours get into the milk and stay there at different rates and speeds. The Caraway and liquorice compounds reached their peaks in the breast milk two hours after consumption, while the banana compound became undetectable after one hour. All flavours were gone from the breast milk within eight hours.
他们发现不同调味剂以不同比例和速率到达乳汁并停留在那里。香菜和甘草的化合物在被摄入两小时后在乳汁中达到顶峰水平，而香蕉化合物在被摄入一小时后即低得不能测出。所有上述的调味剂在八小时内都彻底地从乳汁中消失了。
The findings in this study might help mothers understand why their child does not want to feed. Hausner says it is possible that breastfed babies may be more receptive to flavours than bottle-fed babies.
该项研究的上述发现可能会帮助妈妈们弄明白为什么她们的宝宝有时候不想吃奶。Hausner还说，母乳喂养儿可能比人工喂养儿更加容易接受调味剂。
编译：
妈妈的饮食结构影响乳汁的味道
来自丹麦哥本哈根大学的研究人员发现，妈妈的饮食结构对于她的乳汁的味道有着非常即时的影响，从而也会影响到她的孩子在出生后的食物选择倾向。
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作者:admin@医学,生命科学 2011-06-28 05:48
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