Nutritional Aspect of Breastmilk

Breast milk contains all the needed nutrients which are enough to sustain appropriate growth and development of a healthy term infant for the 6 months except for vitamin D and vitamin K. Vitamin D has to be supplemented to all exclusively breastfeed baby.

FAT

Breast milk contains 3.8g/dl of fats providing 50% of the total energy content of the breast milk.Human milk contains essential fatty acids and omega -3 fatty acids (docosahexaenoic acid and eichosapentaenoic acid) which are needed for a baby’s growing brain and eyes and for healthy blood vessels.

CARBOHYDRATES

Lactose is the main carbohydrate in human breast milk and provides the 50% of the breast milk energy content. Lactose is a disaccharide made of glucose and galactose. The latter is credited to enhance the production of cerebrosides and growth of neurons. Lactosecontributes to the development of micro flora and digestion. Lactose is converted to lactic acid by Lactobacilli which makes baby‘s stomach more acidic preventing growth of bacteria.

PROTEINS

Protein content in breastmilk is 0.9-1.1g/dl. Human milk with its low protein and solute load, as compared to cow’s milk with highprotein 3g/dl, is appropriate for the slower somatic growth and for rapid brain growth and development in first 1000 days of life. The protein in milk is either casein or whey protein. Human milk has whey protein four times more than in cow’s milk. Whey protein is easily digestible and forms softer curd. The alpha casein maximum in cow milk acts as an allergen. Beta lactoglobulin negligible in human milk more in cow’s milk causes intolerance to cow’s milk. Lactoferrin (80%) of whey protein is anti-infective and increases absorption of Iron, Zinc and Magnesium.

VITAMINS

Mother milk is a good source of vitamins except Vitamin K and Vitamin D. Hence injection Vitamin K is given to every newborn and Vitamin D is supplemented till 1 year of age.

MINERAL

In breast milk although minerals like Iron, Zinc, Mg, phosphorousetc are present in small quantities the availability is much better than cow’s milk due to carrier protein lactoferrin. Sodium, Potassium and chloride are less in mother’s milk thus decreasing the solute load for kidney.

CHANGING COMPOSITION OF BREASTMILK

The composition of breastmilk is not always the same. It changes according to the gestational age of the baby, day of life of the baby, beginning and end of the feed. It also varies between the feeds and may be different at different times of the day.

COLOSTRUM

The milk produced in the first 3 days of delivery is called as Colostrum secreted in small quantities it is special, thick, sticky, bright golden yellow fluid sufficient to meet the requirement of newborn. It is rich in protein and immunoglobulins hence regarded as the first Immunisation for the newborn.

TRANSITIONAL MILK

During the change from colostrum to mature milk i.e for 2 weeks the amount of protein, immunoglobulin, vitamin A and E decreases and amount of lactose, fats, energy and water soluble vitamin increases

MATURE MILK

After 2 weeks transitional milk changes into mature milk which is large in amounts and the mother feels fullness, heaviness and hardness of breast. The mature milk can be divided into:-

1. Foremilk :- It is produce early during breastfeeding. It is bluish milk produced in larger amounts. It satisfies the thirst and provides plenty of protein, lactose and nutrients.
2. Hindmilk :- It is whiter milk produced later during breastfeeding. It contains more fat which provides much of the energy of a breastfeed. Hence it is advisable not to take a breastfeeding baby off the breast too quickly not until he or she leaves the breast of his/her own.