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Review
Table 1
Compared human breast milk, cow milk and infant formula composition.
Adapted from (Malacarne et al., 2002; Brenna et al., 2007; Ballard and Morrow, 2013; Delplanque et al., 2015).
| / 100 ml | Human milk | Cow milk | Infant fomulaa |
|---|---|---|---|
| Energy (Kcal) | 65–70 (57–83) | 67.4 (65–71.2) | 60–70 |
| Proteins (g) | 1.20 (0.9–1.7) | 3.25 (3.1–3.8) | 1.1–2.1 |
| Caseins (g) | 0.37 (0.32–0.42) | 2.51 (2.46–2.80) | 0.4–0.8 |
| α-Caseins (%) | 11.8 (11.1–12.5) | 48.5 (48.3–48.5) | |
| β-Casein (%) | 64.8 (62.5–66.7) | 35.8 (35.8–37.9) | |
| κ-Casein (%) | 23.5 (22.2–25.0) | 12.7 (12.7–13.8) | |
| Size of micelles (nm) | 64 | 182 | |
| Whey proteins (g) | 0.76 (0.68–0.83) | 0.57 (0.55–0.70) | 0.6–1.3 |
| β-lactoglobulin (%) | Absent | 20.1 (18.4–20.1) | |
| α-lactalbumin (%) | 42.4 (30.3–45.4) | 53.6 (52.9–53.6) | |
| Immunoglobulins (%) | 18.2 (15.1–19.7) | 11.7 (10.1–11.7) | |
| Serum albumin (%) | 7.6 (4.5–9.1) | 6.2 (5.5–7.7) | |
| Lactoferrin (%) | 30.3 | 8.4 | |
| Lysozyme (%) | 1.66 | Traces | |
| Caseins/Whey proteins | 30–40/60–70 | 80/20 | 40/60 |
| Fat (g) | 3.2–3.6 (1.2–5.2) | 3.6 (1.2–7.9) | 2.6–4 |
| Triglycerides (%) | 98.1–98.8 | 97.0 | |
| Phospholipids (%) | 0.26–0.8 | 1.5 | ≤ 7 |
| Cholesterol (mg/100 mL) | 10–20 | 1.0–33 | Absent |
| % Fatty acids relative to total fatty acids | |||
| Butyric (C4:0) | 0.1 | 1.4 (1.4–3.3) | nqb |
| Caproic (C6:0) | 0.2 | 2.1 (1.6–2.2) | 0.1 |
| Caprylic (C8:0) | 0.3 (0.1–0.3) | 1.7 (1.3–1.8) | 1.0–1.5 |
| Capric (C10:0) | 2.0 (1.1–2.1) | 3.5 (3.0–3.6) | 0.9–1.3 |
| Lauric (C12:0) | 6.8 (3.1–7.2) | 3.9 (3.1–4.0) | 7.8–11.5 |
| Myristic (C14:0) | 10.4 (5.1–10.9) | 12.6 (13.0–14.2) | 4.0–5.5 |
| Palmitic (C16:0) | 28.1 (20.2–29.6) | 29.5 (24.0–42.7) | 18.2–25.4 |
| Palmitoleic (C16:1) | 3.5 (3.5–5.7) | 1.7 | 0.1–0.2 |
| Stearic (C18:0) | 6.9 (6.0–8.6) | 13.3 (5.7–13.7) | 3.5–4.0 |
| Oleic (C18:1) | 33.6 (33.3–46.4) | 26.3 (16.7–27.1) | 28.4–40.8 |
| n-6 PUFA | |||
| Linoleic (C18:2) | 17 (6.0–24) | 2.9 (1.6–3.0) | 13.3–18.5 |
| Arachidonic (C20:4) | 0.5 (0.25–0.75) | Added:0.2–0.6 / not added: nq | |
| n-3 PUFA | |||
| α-linolenic (C18:3) | 1.7 (1.0–3.4) | 1.1 (0.5–1.8) | 1.6–2.4 |
| Docosahexaenoic (C22:6) | 0.32 (0.10–0.60) | Added:0.2–0.3 / not added: nq | |
| Carbohydrates (g) | 7.4–7.8 (6.0–9.6) | 4.5 | 5.4–9.5 |
| Lactose (%) | 85 | 100 | 47–100 |
| Oligosaccharides (%) | 0.5–2.0 | Traces | |
| Maltodextrin (g) | Absent | Absent | 1.1–2.6 |
| Minerals (g) | 0.21 | 0.90 | 0.25–0.50 |
| Na (mg) | 16 | 48 | 12–42 |
| Ca (mg) | 33 | 125 | 30–98 |
| K (mg) | 16.5 | 100 | 36–112 |
| Fe (mg) | 0.05 | 0.03 | 0.2–0.9 |
| Mg (mg) | 5 | 10 | |
| P (mg) | 20 | 84 | |
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