A recent study hypothesized that “sensitization resulting from the composition of complex sugars in breast milk [could possibly] prevent future food allergies,” and this hypothesis was verified in 1-year-old infants (N=421). Human milk oligosaccharides (HMOs) are structurally complicated sugar molecules unique to breast milk. Classified as “the third most abundant solid component in human milk after lactose and fat,” they are indigestible, but play a key prebiotic role and help develop the infant’s gut microbiota.
This team found that the overall HMO composition appeared to play a role in food sensitization, however, “no individual HMO was as yet associated with food sensitization.” Even though the composition of HMOs in breast milk varies depending on the lactation stage, gestational age, maternal health, ethnicity, geographic location and whether or not the mother is breastfeeding exclusively, a beneficial HMO profile was associated with a lower rate of food sensitization in children at one year.
This study highlights the need for further research to help further identify the underlying biological mechanisms of HMOs in structuring the infant microbiota, and to assess whether HMO modification can be used therapeutically.
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