| Infant formula. | |
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MedLine Citation:
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PMID: 6963544 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The modern infant formula has been evolved over many generations and major changes have taken place in the U.K. even in the last ten years to produce formulae which are predominantly of the low solute type. Modifications of scoop design and method of reconstitution, together with formulae changes, appear to have reduced considerably the problems associated with old type cows' whole milk formulae. From examination of nutritional guidelines and legislation available worldwide for infant formula, it is proposed that modifications of these guidelines are required especially with those proposed by Codex Alimentarius. Although it would seem sensible that mature breast milk analysis be used as a model for infant formula such a route may not give any improvement in the nutritional quality of milks currently available. Indeed perfect imitation of breast milk by artificial means is most unlikely. Possible areas for future research are briefly discussed. |
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Authors:
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A E Mettler |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Acta paediatrica Scandinavica. Supplement Volume: 299 ISSN: 0300-8843 ISO Abbreviation: Acta Paediatr Scand Suppl Publication Date: 1982 |
Date Detail:
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Created Date: 1983-06-10 Completed Date: 1983-06-10 Revised Date: 2008-02-20 |
Medline Journal Info:
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Nlm Unique ID: 0173166 Medline TA: Acta Paediatr Scand Suppl Country: SWEDEN |
Other Details:
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Languages: eng Pagination: 58-76 Citation Subset: IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Energy Metabolism Fatty Acids, Unsaturated / analysis Forecasting Great Britain Humans Infant Infant Food / standards* Infant, Newborn Kidney / metabolism Legislation, Food Milk, Human / analysis Minerals / analysis Nutritive Value |
| Chemical | |
Reg. No./Substance:
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0/Fatty Acids, Unsaturated; 0/Minerals |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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