title: Association of Maternal Diet With Zinc, Copper, and Iron Concentrations in Transitional Human Milk Produced by Korean Mothers.
abstract: The aims of this study were to evaluate zinc, copper, and iron concentrations in the transitory milk of Korean lactating mothers and to investigate the relationship between these concentrations and maternal diet. Human milk samples were collected between 5 and 15 days postpartum from 96 healthy, lactating mothers in postpartum care centers in Seoul, Korea. Dietary intake during lactation was determined based on a 3-day dietary record. The mean zinc, copper, and iron concentrations in the human milk samples collected were 3.88 ± 1.74 mg/L, 0.69 ± 0.25 mg/L, and 5.85 ± 8.53 mg/L, respectively. The mothers who consumed alcoholic beverages during pregnancy had tended to have lower concentrations of zinc and copper, as well as significantly lower concentrations of iron, in their milk (p < 0.047). In contrast, the mothers who took daily supplements had much higher iron concentrations in their milk (p = 0.002). Dietary intakes of zinc, copper, and iron during lactation did not affect the concentrations of zinc, copper, and iron in the milk samples analyzed. Intakes of vitamin C, selenium, and iodine were associated with the concentration of copper in the milk samples analyzed, and consumption of food categorized as 'meat and meat products' was positively associated with the concentration of zinc. Consumption of rice was the top contributor to the concentrations of all three minerals. In conclusion, associations between maternal diet and nutrient concentrations in transitory human milk can provide useful information, particularly in regard to infant growth.
authors.affiliation: Department of Clinical Nutrition, The Graduate School of Clinical Health Sciences, Ewha Womans University, Seoul 03760, Korea.
authors.forename: Yun Kyung
authors.identifier: 0000-0002-6748-2361
authors.initials: YK
authors.lastname: Choi
authors.affiliation: Food and Nutrition Major, Division of Food Science and Culinary Arts, Shinhan University, Uijeongbu 11644, Korea.
authors.forename: Ji-Myung
authors.initials: JM
authors.lastname: Kim
authors.affiliation: Department of Physical Education, College of Education, Chung-Ang University, Seoul 06974, Korea.
authors.forename: Ji-Eun
authors.initials: JE
authors.lastname: Lee
authors.affiliation: Department of Clinical Nutrition, The Graduate School of Clinical Health Sciences, Ewha Womans University, Seoul 03760, Korea.; Department of Nutritional Sciences and Food Management, Ewha Womans University, Seoul 03760, Korea.
authors.forename: Mi Sook
authors.initials: MS
authors.lastname: Cho
authors.affiliation: U2 Bio Co. Ltd., 68, Seoul 05755, Korea.
authors.forename: Bong Soo
authors.initials: BS
authors.lastname: Kang
authors.affiliation: Inuri Medical Group, Seoul 03037, Korea.
authors.forename: Hyeon
authors.initials: H
authors.lastname: Choi
authors.affiliation: Department of Clinical Nutrition, The Graduate School of Clinical Health Sciences, Ewha Womans University, Seoul 03760, Korea.; Department of Nutritional Sciences and Food Management, Ewha Womans University, Seoul 03760, Korea.
authors.forename: Yuri
authors.identifier: 0000-0001-7606-8501
authors.initials: Y
authors.lastname: Kim
keywords: Copper; Dietary intake; Human transitional milk; Iron; Zinc
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