The authors, Emma Loughrill and Nazanin Zand, discusses the significance of dietary lipids during infancy and uses different viewpoints of scientists to investigate the sufficiency of polyunsaturated fatty acid content of commercial ‘ready-to-feed’ complementary foods for an infant aged 6-9 months. Additionally, the authors consider the effect of heat treatment on fatty acid content of infant formula milk.Through close examination, scientists believe that different types of fatty acids have certain benefits on infants’ growth and development. For example, Department of Health (1991), believes that long-chain polyunsaturated fatty acids (LCPUFA) are a requirement for an infant because it leads to immunological and physiological development. Additionally, the recommendation of infants receiving infant formula milk including DHA and AA being an alternative to breast milk feeding is concluded by Hoffman, Boettcher, & Diersen-Schade (2009). This conclusion was later supported by figures obtained from Birch et al., (2010) in which they have found out that infant feeding with DHA levels similar to the world’s average and AA levels higher than DHA provides a visual and cognitive benefit to infants. However, Food Standards Agency (2015) have raised the issue of clear and analytical nutritional techniques for commercial ‘ready to feed’ complementary infant foods in the UK is not available, meaning that food composition tables should be updated as new foods are introduced to the market. Santos-Fandila, Camino-Sanchez, & Zafra-Gomez (2014) also points out that lipid oxidation can release harmful compounds which could affect human health. Therefore, the examination of heat treatment for infant formula milk becomes significant.The authors have investigated the use of complementary infant foods on fatty acid content by using four fish-based food samples in four brands in the UK (Statista, 2008a). The samples were stored unopened at room temperature for this investigation. (Statista, 2008b). The fish products were preferred for having the most fatty acid content. A similar approach has been used for the analysis of fatty acid content on infant formula milk, selecting the appropriate infant formula milk and investigating the concentrations of a-linolenic acid (ALA), linoleic acid (LA), docosahexaenoic acid (DHA) and arachidonic acid (AA) included in these samples. The outcome of the investigation concluded that the ‘ready-to-feed’ complementary infant foods had a lower concentration of the valuable fatty acids, meaning that an infant’s development could be recognised as a concern if less infant formula milk is consumed, as the levels of AA and DHA is expected to be high through diet. Additionally, the author has recommended parents to select fortified food products with long-chain polyunsaturated fats to assist an infant’s cognitive and visual development. The author have also suggested that this recommendation could cause an improvement in commercial infant products in terms of increasing the concentration of fatty acids and meeting with the requirements of energy needed for an infant. Furthermore, the author has identified that the concentration of LCPUFA had no effect on the heat treatment of infant formula milk. Therefore, the author recommends further analysis on this investigation using mass spectrometry. Also, the author states that the limitation of this experiment was not being able to detect the formation of isomers in compounds. This is a concern as the identification of a trans isomer could affect the infant’s development, as it damages the production of long-chain polyunsaturated fatty acid, a main store of energy.