An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks

• Application of HPLC-CAD in analysis of fatty acids content of infant formula milk and foods.
• Impact of re-heating treatments on fatty acid content of infant formula milk.
• Evidence of inadequate daily intake of ALA, DHA and AA based on a standardised menu.
• Scope and opportunities for new product formulations with fortification of LCPUFA.

The importance of dietary lipids during infancy is paramount for rapid growth and development. Linoleic acid (LA), α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (AA) were quantified using RP-HPLC with charged aerosol detection in a range of complementary infant foods and formula milk. Total daily intake of fatty acids for infants aged 6–9 months was calculated based on the consumption of complementary infant foods and formula milk. Total daily intakes of ALA, AA and DHA were below, whereas LA was above the recommended intake. This provides scope for product optimisation, to improve the nutritive value of commercial infant food products. The impact of re-heating treatments by parents on fatty acid content of formula milk was investigated and statistically significant changes were observed. Furthermore, the transparency of the labelling information declared by the manufacturers was within recommendations despite a degree of significant variation.