Long-Term Consumption of Whey Hydrolysate Formula by Lactating Women Reduces the Transfer of β-Lactoglobulin into Human Milk

Abstract

Food antigens transferred into breast milk sometimes cause an allergic reaction in exclusively breast-fed infants. This study will show whether the intake of a whey hydrolysate formula for lactating women (MOM HA) can reduce the appearance of food antigens in breast milk. Lactating women in the MOM group (n=12) consumed MOM HA as a substitute for cow's milk and those in the COW group (n=13) consumed cow's milk for more than 4 months. After the ingestion of 200 mL of MOM HA and cow's milk by the women in the MOM and COW groups, respectively, the first breast milk samples were obtained and β-lactoglobulin was measured using enzyme-linked immunosorbent assay. The number of subjects with detectable f3-lactoglobulin (>0.1 ng/mL) in the MOM group was two (17%), which was significantly less than that in the COW group (11 subjects, 85%, p<0.01). The level of β-lactoglobulin was also lower in the MOM group than the COW group (p<0.01). Subsequently, the women in the MOM group consumed cow's milk and those in the COW group consumed MOM HA for one week; then a second sampling was performed. β-Lactoglobulin was detected in three (25%) and 8 subjects (62%) in the MOM and COW groups, respectively. The level of β-lactoglobulin was still lower in the MOM group (p<0.05). The consumption of whey hydrolysate formula by lactating women over a considerable time reduces the transfer of β-lactoglobulin into their breast milk, and the low level can be maintained even after inadvertent ingestion of cow's milk.