Fatty acids contribution of bovine and maternal milk to humans: assessment and influential factors

Abstract

The fatty acids occurring in mammalian milk are one of the most studied components for their effects in human health. Several endogenous and exogenous factors can vary their levels in milk, making this food more beneficial or harmful to the human organism. In this Doctoral Thesis project, the fatty acid profiles of the three types of milk most consumed by humans, i.e. bovine milk, breast milk and/or infant formula, were analysed in detail. Diverse influential factors have been investigated, and their composition has been compared and discussed to assess the adaptation of each type of milk to the specific dietary requirements of humans.