SOUTHAHMPTON – Infant intelligence is more likely to be shaped by family environment than by the amount of omega 3 fatty acids, called DHA, fed in breast milk or fortified formula, according to new research funded by the Medical Research Council and the Food Standards Agency.
Omega 3 fatty acids, particularly docosahexaenoic acid (DHA), are found in high concentrations in the brain and accumulate during the spurt in brain growth that occurs between the last trimester of pregnancy and the first year of life. Studies in animals have shown that a lack of DHA during periods of rapid brain growth may lead to problems in brain development but trials of the effect of DHA-fortified formula on brain function in babies have produced conflicting results.
In this study, MRC scientists followed 241 children from birth until they reached four years of age to investigate the relationship between breastfeeding and the use of DHA-fortified formula in infancy and performance in tests of intelligence and other aspects of brain function.
“This study helps to dispel some of the myths surrounding DHA. We do know that there are clear health benefits to breast feeding but DHA, which is naturally present in breast milk and added into some formulas, is not the secret ingredient that will turn your child into an
– This study is one part of a wider Food Standards Agency project which was commissioned to look at the effect of diet in early childhood on intelligence and physical well being in later life. These results provide a useful addition to the evidence base in this area of research. It does not alter government advice that babies up to 6 months should be exclusively breastfed.
– Omega three fatty acids, often called long-chain polyunsaturated fatty acids (LCPUFAs), which include DHA, are involved in cell signalling, regulation of gene expression and neuronal growth.
– The Southampton Women’s Survey (SWS), a study of a population sample of non-pregnant women aged 20 to 34 years in
– The four year follow-up of the children was funded by a research contract with the Food Standards Agency.