Impact of maternal nutrition during early pregnancy and diet during lactation on lactoferrin in mature milk

Abstract Objective Lactoferrin supplementation is a promising strategy to prevent infections in neonates. Exploring whether maternal nutritional status in early pregnancy and maternal diet during lactation are associated with lactoferrin concentrations in mature human milk can provide early warning and allow timely adjustment. Research Methods & Procedures In this follow-up cohort study, 206 subjects were recruited at Peking University People's Hospital from June 2018 to June 2019. The levels of albumin and thyroid-stimulating hormones (TSH) were determined as nutritional indicators during early pregnancy. Information on maternal diet during lactation was collected with a semi-quantitative food frequency questionnaire, and the lactoferrin concentrations in breast milk were examined at around 42 days postpartum. Results The median level (interquartile range) of lactoferrin in breast milk was 2844.2 (2568.1, 3103.1) μg/mL. Overall, 5.5% of participants had lower albumin ( 2.5 mIU/L), respectively. The concentration of lactoferrin was higher (216.8 [13.4, 420.2] μg/mL) among women with lower albumin levels than in those with normal levels and elevated TSH had no effect. A 1 g increase in egg intake led to a 0.3 (0.0, 0.6) μg/mL increase in lactoferrin concentration. Lactoferrin levels were also affected by intake of energy, protein, cholesterol, and vitamin A. Conclusions Mothers with lower albumin levels in early pregnancy had higher levels of lactoferrin in mature milk. TSH was not related to lactoferrin levels. Intake of energy, protein, cholesterol, and vitamin A may have contributed to lactoferrin concentrations in milk. And egg intake was positively associated with lactoferrin.