A recent study suggests that consuming extra virgin olive oil during pregnancy and lactation may increase the phenolic content of breast milk, potentially providing health benefits to the infant. The study, conducted by Spanish researchers and published in Food Chemistry, is the first to investigate the vertical transmission of polyphenols to the offspring of laboratory rats fed extra virgin olive oil.

The study found that enzymatic and microbial metabolites of hydroxytyrosol, a phenolic compound, and powerful antioxidant, were detected in both the plasma of the mother and offspring and the lactic serum. The concentration and number of hydroxytyrosol derivatives were higher than those of tyrosol, and the microbial metabolites were found in the highest concentration.

The study's findings support earlier research into the benefits of following a Mediterranean diet and consuming extra virgin olive oil in newborns, including the prevention of wheezing in early childhood, reducing the risk of obesity, protection against Small for Gestational Age conditions, and benefiting children born with low birth weight. The results also suggest the importance of the maternal diet during pregnancy and lactation.

Sources: Food Chemistry, Olive Oil Times, About Olive Oil