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Un estudio comparativo sobre el efecto de los ácidos grasos omega-3 en la lactancia
İrem Mutlu Durğut1, Hayrunnisa Yeşil Sarsmaz2, Seren Gülşen Gürgen3
1Faculty of Health Sciences, Department of Midwifery, Manisa Celal Bayar University, Manisa, Turkey.
Molecular nutrition & food research
|January 23, 2026
Resumen
La suplementación materna con aceite de pescado durante la lactancia aumentó significativamente los niveles de ácido docosahexaenoico (DHA) y mejoró la función del tejido mamario en comparación con el aceite de linaza o nuez. Esto sugiere que el aceite de pescado es una estrategia dietética superior para mejorar la calidad de la leche y la nutrición de la descendencia.
Área de la Ciencia:
- Bioquímica Nutricional
- Fisiología de la Lactancia
- Biología Molecular
Sus antecedentes:
- Los ácidos grasos omega-3 son cruciales para el desarrollo infantil.
- La dieta materna durante la lactancia influye en la composición de la leche y la función de las glándulas mamarias.
- Las diferentes fuentes de omega-3 (aceites de pescado, linaza, nuez) pueden tener efectos variables.
Objetivo del estudio:
- Investigar el impacto de la suplementación materna con ácidos grasos omega-3 (aceites de pescado, linaza, nuez) durante la lactancia en el tejido mamario y la calidad de la leche de rata.
- Comparar la eficacia de diferentes fuentes de omega-3 en la modulación de marcadores bioquímicos clave y factores de crecimiento.
Principales métodos:
- Las ratas recibieron gavaje oral de aceite de pescado, aceite de linaza o aceite de nuez desde el parto hasta el día 21.
- Se analizaron los tejidos mamarios mediante inmunohistoquímica.
- Se evaluaron muestras de sangre bioquímicamente.
- Los marcadores clave incluyeron ácido docosahexaenoico (DHA), desaturasas de ácidos grasos-2 (FADS2), factor de crecimiento 1 similar a la insulina (IGF-1), factor de crecimiento beta 1 transformante (TGF-β1) y factor de crecimiento endotelial vascular (VEGF).
Principales resultados:
- El grupo de aceite de pescado mostró niveles significativamente más altos de ácido docosahexaenoico (DHA) (p < 0,05).
- Los niveles de desaturasas de ácidos grasos-2 (FADS2) difirieron significativamente entre el control negativo y otros grupos (p < 0,05), pero no en el grupo de aceite de nuez (p > 0,05).
- La inmunotinción para IGF-1, TGF-β1 y VEGF mostró variaciones significativas en todos los grupos (p < 0,05).
Conclusiones:
- La suplementación materna con aceite de pescado durante la lactancia es más eficaz que el aceite de linaza o nuez para mejorar la calidad de la leche y la función del tejido mamario.
- El aceite de pescado puede servir como una estrategia dietética beneficiosa para mejorar la composición de la leche y satisfacer las necesidades nutricionales de la descendencia.
- Investigaciones futuras podrían explorar las dosis óptimas y los efectos a largo plazo en el desarrollo de la descendencia.
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