Vitamin Information Center

Air Traveling Through Milk Likely Causing Degradation of Nutrients ST. LOUIS, Aug. 25
ST. LOUIS, Aug. 25 /PRNewswire/ — A first-of-its-kind study to measure the level of nutrient loss during simulated baby bottle feedings has found that some bottle types resulted in significant loss of ascorbic acid (vitamin C) during a typical 20-minute feeding. In some cases, there were minimal amounts of detectable vitamin C remaining in the milk after 20 minutes. The results suggest that the amount of air within a bottle, bottle design, and the impact on vitamin C levels warrant closer examination.
The study, “Comparative Analysis of Nutrients in Baby Milk Using Varied Milk Delivery Systems,” was recently published in the International Breastfeeding Journal. The study was conducted by a group of researchers at the University of Nevada-Reno, led by Dr. Jimi Francis, an international board certified lactation consultant and researcher. The study findings were also presented in July 2008 at the International Lactation Consultant Association (ILCA) Annual Conference.
The study was designed to investigate changes in vitamin C levels that might occur during a typical feeding time of 20 minutes, using both expressed human milk and infant formula, in both vented and unvented bottles. The study looked at the amount of vitamin C in the milk when delivered through seven commonly used baby bottles. The purpose was to determine if exposure to air within a bottle during a simulated feeding affected the level of vitamin C, which is known to oxidize when exposed to air. Vitamin C is critical for health and growth in infancy. Medical research shows that children with low intakes of vitamin C are more vulnerable to develop frequent and more severe common day-to-day illness.
As milk is removed from the bottle by the infant, the milk is replaced by ambient air. Nutrient loss is likely caused by the oxidation of nutrients that takes place as air is introduced into the liquid. The amount of air moving through the milk and into the bottle depends on the bottle type, shape, and size. Vitamin C was examined because it is an essential nutrient and is easily degraded by heat, light, and air. Dr. Francis says that previous studies have been conducted to evaluate the loss of vitamin C during the handling and freezing of human milk, but not on what happens during the feeding process itself.
“Handling and storage of breastmilk and formula can impact the levels of vitamin C,” Dr. Francis says. “The ability to maintain vitamin C in bottle feeding appears to be influenced by bottle design.”
She adds that the degradation of the nutrient during a 20-minute feeding does not mean that the infant is getting insufficient vitamin C over the course of a day, but rather that the vitamin level is declining — in some cases quickly — during the duration of the feeding. Mature human milk was donated by anonymous volunteers for the study. The milk was standardized for vitamin C.
In addition to studying effects on human milk, the study also examined two types of infant formula. The milks were delivered through seven different major brand baby bottles with five samples collected from each bottle: baseline, 5 minutes, 10 minutes, 15 minutes, and 20 minutes (see graph). Each sample was analyzed for vitamin C using normal-phase high-performance liquid chromatography, and each collection was completed in triplicate to ensure the consistency of results.
See graph, http://www.nutrientstudy.com. This graph demonstrates the loss of vitamin C. As an example based on the findings, a two-month old child, fed by bottle 10 times per day in 20-minute feedings, would take in approximately 13 mg of vitamin C with one bottle, and approximately 34 mg of vitamin C with a different bottle over a period of one day. The Food and Nutrition Board at the Institute of Medicine recommends a vitamin C intake of 40 mg per day for infants aged up to six months old.
“Maintaining optimal vitamin C levels over the course of a bottle feeding is of clinical significance to practitioners and parents,” says Robin Hollen, a registered nurse, international board certified lactation consultant, and private practice lactation consultant. “For infants at high risk, such as those in neonatal intensive care or with compromised immune systems, vitamin C intake should be evaluated. Bottle shape, size, and venting should be considered.”
The bottles used in the study were different in design in the way that air is replaced in the bottle as milk is removed. Two bottles had removable screw-off bottoms with a diaphragm in the base of the bottles. One bottle had an insert inside the collar of the nipple. One bottle has a vent system that allows air moving into the bottle to bypass movement through the milk, with no bubbles forming as milk is removed from the bottle. Those bottles observed to have more bubbles forming in the milk had lower levels of vitamin C, an expected outcome given that exposure to air causes oxidative loss of vitamin C in many foods.
“Nutrition is an important area of study. Evaluating not only what we eat but how we eat can provide greater understanding of how to achieve optimal nutritional status. This is about looking at bottle design and other factors that can influence maintaining optimal nutrition levels of bottle-fed milk and formula,” Dr. Francis says. “With even a basic understanding of possible differences between bottles, moms are armed with useful knowledge to help them make informed choices for their babies.”
Dr. Francis emphasized that there are many other factors, including length of time and manner of storage, which are thought to impact nutritional levels of key nutrients. She adds that additional research is needed to fully understand how nutrients in breastmilk and infant formula are affected by handling, storage, and the delivery through a bottle. As this data becomes available, changes may need to be made regarding the protocols recommended for the handling of human milk with regard to preserving the integrity of specific nutrients.
Almost two-thirds of women in the Unites States work outside of the home, according to the U.S. Department of Labor. The changes in lifestyle and economic activities of lactating mothers have led to an increase in the expression of human milk for later use in infant feeding. While breastfeeding is consistently recommended as the best choice for feeding infants, many infants are fed with a bottle. The expression, handling, storage and delivery of breastmilk or infant formula to infants through a bottle may diminish nutrient levels.
Recommendations for Moms
So what’s a mom to do? Dr. Francis offers the following tips:
– Select bottles that minimize air traveling through the bottle.
– Look for little to no bubbles forming in the milk as the baby feeds.
– Use breastmilk that is as fresh as possible.
– Use small bottles that minimize the amount of air at the top of the
milk.
– When using infant formula, make it fresh for every feeding.
– Feed babies with small, frequent feedings.

Footnotes
1) The study did not examine whether the observed differences would have
any effect on infant health, a complex subject that is beyond the scope
of the study.
2) The study did not involve infants, nor did the researchers study any
potential impact on vitamin C intake for infants.
SOURCE Dr. Jimi Francis, Ph.D.

Tea not only helps fight several cancers and cardiovascular diseases but also relieves headaches and provides a calm mental state.

Botanical: Camellia thea
Family: N.O. Camelliaceae
Synonym: Thea sinensis (Sims). Thea Veridis. Thea bohea. Thea stricta Jassamica. Camellia theifera (Griff.).

Habitat:

For thousands of years Tea has been cultivated in Asia especially in Assam, Ceylon, Japan and Java.

Description:

Tea is a small evergreen shrub which grows 2 to 3 meters tall and has dark green, lanceolate or elliptical leaves.

It is noteworthy that the processing degree determines whether tea will be green, black or red.

Green tea is the least processed and is simply steamed quickly before packaging. Black and red teas are partially dried, crushed and fermented.

Part Used Medicinally:

Dried leaf.

Constituents:

Tea consists of caffeine (theine), tannin (10 to 20 percent gallotannic acid), boheic acid, volatile oil, aqueous extract, protein wax, resin, ash fluoride, and theophylline.

Tea contains antioxidants known as catechins, which are highly concentrated in white and green teas, while black tea’s oxidative preparation results in a lower concentration.

Tea is a dietary source of important vitamins and minerals. It contains carotene (a precursor to vitamin A), Thiamin (vitamin B1), Riboflavin (vitamin B2), Nicotinic acid, Pantothenic acid, Ascorbic acid (vitamin C), vitamin B6, Folic acid, Manganese, Potassium, and Fluoride.

Tea virtually has no calories, and half the amount of caffeine found in an equally sized cup of coffee.

Medicinal Uses:

Tea is believed to have stimulant and astringent properties. Its’ simulative property is useful for treating tumors, abscesses, bladder ailments and lethargy.

Because of its high L-theanine content, tea affects the brain’s neurotransmitters and increases alpha brain-wave activity, resulting in a calmer, yet more alert, state of mind. It is also effective in alleviating neuralgic headaches.

Tea, in any type, contains polyphenols, which give tea its antioxidant properties. These compounds help protect the body from free radical damage.

Tea has anti-cancer properties and can help reduce the risk of gastric, esophageal, ovarian and skin cancers. White tea has the highest anti-cancer properties.

Tea polyphenols also prevent blood clotting and lower the blood pressure as well as cholesterol levels. As a result, drinking tea lowers the risk of heart attacks.

Tea inhibits the growth of bacteria that cause halitosis.

Tea boosts the body’s immune system response to infection.

Drinking tea helps delay Alzheimer’s disease and reduces mortality risks by 44 percent.

In the case of heart disease, the antioxidants in tea prevent death from a second heart attack by relaxing blood vessels and allowing blood to flow more easily, lowering blood pressure and reducing the stress on the heart.

Tea also contains fluoride, which benefits the teeth and its bacteria killing properties help control halitosis and plaque formation.

Drinking tea regularly can produce stronger bones. Those who drank tea on a regular basis for 10 or more years have higher-bone mineral density in their spines.

Tea helps prevent flu and fights allergies especially sneeze-starting allergens, including pollen, pet dander, and dust.

It also results in longevity and slows aging. Oolong tea is believed to possess the highest anti-aging properties.

Drinking hot tea lowers the risk of certain skin cancers.

White Tea

White tea has more powerful anti-cancer qualities compared to other types of tea and helps fight viruses and bacteria

Green Tea

Green tea is helpful in preventing atherosclerosis, rheumatoid arthritis, cancer, diabetes, liver disease, autoimmune disorders, cardiovascular diseases, and halitosis.

Green tea can help prevent tooth decay and food poisoning. It can also kill the bacteria resulting in dental plaque.

Drinking tea can be a prophylactic for arthritis and helps arthritis patients by reducing the inflammation and slowing cartilage breakdown.

Drinking five cups or more of green tea daily lowers the risk of breast cancer recurrences; it also slows the spread of the disease.

Green tea is an effective compound in skin care.

Drinking green tea lowers the risk of developing neurodegenerative and cognitive disorders. A cup of green tea containing 15 and 50 mg of caffeine has several cognitive benefits. It reduces the risk of Parkinson’s disease by improving short-term memory.

Green tea lowers LDL cholesterol levels. It reduces the risk of cardiovascular diseases and stroke.

Green tea increases metabolic rates and speeds up fat oxidation. It also raises thermogenesis (the rate at which calories are burned), and hence increases energy expenditure.

Its high caffeine content can help healthy weight loss, alleviating the duration and severity of headaches and treating asthma symptoms.

Green tea, rich in epigallocatechin gallate (EGCG), inhibits HIV virus binding and is used as a complementary therapy for HIV patients.

Its high content of oxalate also inhibits HIV and other infections by using the free iron and chelating zinc, a crucial nutrient for HIV.

The polyphenols in green tea are effective in preventing intestinal inflammation or IBD.

Black Tea

Drinking black tea lowers stress hormone levels.

Drinking a cup of black tea daily limits iron absorption and can help stop damages due to iron excess in individuals suffering from hemochromatosis.

Black tea can lowers bad cholesterol levels. It is also effective in suppressing bacterial growth in the mouth responsible for oral cavities and gum diseases.

Tea made from loose leaves has more antioxidants than tea bags, which tend to have low quality, powdered leaves.

Caution

Drinking moderate amounts of tea is harmless in healthy individuals but in excessive quantities, it will produce unpleasant nervous and dyspeptic symptoms, the green variety being decidedly more harmful.

Tea can impair the body’s ability to absorb iron; as a result, individuals at risk of anemia should avoid drinking tea around mealtime.

Diluting tea with milk also dilutes the benefits, therefore, it is better to consume tea black.

PKH/FH/HGH

Best Syndication) Although little research has been conducted on the ascorbic acid (vitamin C) needs of strength-power athletes (SPAs), what we know about the functions of ascorbic acid indicate that SPAs should probably be consuming ascorbic acid at levels above the Recommended Dietary Allowance (RDA). Research clearly shows that deficiency, or even marginal ascorbic acid status, can adversely affect physical performance. For example, muscle weakness is a common symptom of vitamin C deficiency.Vitamin C has several functions that would be important to the performance of SPAs. For example, vitamin C is needed for the integrity and strength of tendons and ligaments. Ascorbic acid also is needed for the synthesis of adrenaline, which is needed to produce the excitatory state before and during performance. Adequate intake of the vitamin causes a lower release of the hormone, cortisol, in response to physical stress. Cortisol is a catabolic hormone that causes the body to break down skeletal muscle.

Thus, lower secretion of this hormone may result in better performance. In general, any physical stress could cause an increased need for vitamin C. Finally, ascorbic acid is a powerful water-soluble antioxidant. Research has established that physical training, including weightlifting, causes an increased production of oxidative damage markers. Vitamin C, in its antioxidant capacity, would function to reduce the level of these damage products.

Studies do seem to indicate that strenuous physical activity increases the need for vitamin C. Animal and human studies show reduced tissue levels of ascorbic acid with exercise. Reduced urinary excretion of the vitamin following exercise has also been reported. Several studies show better heat adaptation with improved vitamin C status. One study, using junior elite weightlifters, did report a reduced serum cortisol concentration in the lifters following a training session when the lifters had been consuming a vitamin C supplement versus when they consumed a placebo.

The Recommended Dietary Allowance for vitamin C is 60 mg/day. However, recent studies in nonathletes suggest that an optimal vitamin C intake is more likely to be around 200 mg/day. Because physical training, such as weightlifting, places stress on the body, optimal vitamin C needs in SPAs may be 200 mg or higher. Vitamin C and exercise studies generally indicate that intakes of various athletes should be in the 200-500 mg/day range. Minimal evidence shows that intake of ascorbic acid above 1000 mg daily is beneficial to a person in general or to athletes specifically.

Although vitamin C supplements are inexpensive to purchase and easy to take, many athletes can easily consume 200 mg/day or more in their normal diets. Studies with body­builders and football players show normal vitamin C intake to be 180-300 mg/day. A single 8-ounce glass of orange juice will provide approximately 100-120 mg of vitamin C. If the athlete consumes a proper selection of high vitamin C fruits and vegetables, then meeting the 200-500 mg/day intake level should not be a problem. Although ascorbic acid is a nontoxic vitamin, doses above 1 g/day may cause irritation and discomfort to the gastrointestinal system. Again, obtaining the vitamin from proper dietary selection is the best way to proceed.

Ascorbic acid (vitamin C) is used for the prevention and treatment of scurvy. Claims that ascorbic acid is of value in the treatment of common colds are unsubstantiated.

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