Breast milk composition table. An ordinary miracle: where does breast milk come from

16.08.202027.05.2017

The recommendations of the World Health Organization sound like an urgent call for breastfeeding children from the first minutes of their lives. International community unanimously believes that for a child it serves as the optimal type of nutrition, regardless of the individual characteristics of the body of each baby. It has been scientifically proven that up to six months, milk provides 100% of all the nutritional needs of a little man. For children older than 6 months, it supplies 50% daily allowance nutrition. Having reached the age of 1 year, the baby takes from him only 1/3 of all the elements he needs. However, this indicator does not mean that milk becomes useless.

Breastfeeding is the best type of food for a baby, experts say

La Leche League experts argue that long-term breastfeeding brings invaluable benefits to children. Babies receive food from their mothers that is easily absorbed by their body, contains a lot of elements important for the development of the child, and creates a strong immune system. In addition, the liquid formed in the mother's breast is absolutely safe for the baby, it does not cause allergies, and helps to avoid mental and physiological defects.

The very process of breastfeeding forever brings mother and child together, giving birth to a high emotional connection. This is one of the factors that clearly prove the need for full breastfeeding.

What is the composition of primary and mature milk?

Studies have shown that breast milk is a plastic material, the composition of which is constantly undergoing changes that are aimed at adjusting it to the child's body. The instability of the contents does not depend on the mother's diet. Moreover, it is subject to changes several times a day, at the beginning of feeding and after it. A factor that certainly affects the quality is the age of the child. The ratio of components (proteins, carbohydrates, minerals, vitamins) varies according to the age needs of babies. Consider the varieties of milk according to their value and time of arrival.

Breast milk, as it were, "grows" with the child - its composition changes in the process of growing up crumbs

Valuable colostrum

The first portion of nutrition that the baby receives at the hour of birth is colostrum. Colostrum looks like a sticky thick yellow liquid. It stands out quite a bit, which makes mothers worry if this amount is enough for the baby. Particularly excited are primiparous women, in whom colostrum appears in meager droplets. Mothers who give birth not for the first time know about the peculiarities of the first portions of milk and worry less, and they get more of it.

Despite the fact that the average daily volume of colostrum is only 30 ml, its high density provides an increased energy capacity. The calorie content of the product is 150 kcal per 100 ml.

For comparison, let's say that as soon as colostrum turns into milk, the calorie content drops to 70 kcal per 100 ml. Undoubtedly, those droplets that the baby sucks out in the first days completely fill his body with nutrients.

The composition of colostrum is unique and rich, it contains a large amount of proteins, minerals, fat-soluble vitamins (A, E). There are few carbohydrates, they are represented by milk sugar (lactase). The percentage of fat is also low. Due to the presence of these elements, colostrum has important beneficial properties:

Provides growth and formation of immune protection. Working in the complex useful material colostrum creates "passive immunity" that protects the baby up to 2 months, they activate growth factors and contribute to proper development.
High nutritional value. The calorie content of colostrum is 2 times higher than that of a mature product, which allows it to fully meet the energy needs of the crumbs.
High protein content. The main "building material" is 15% and exceeds the rate of milk by 3 times. Colostrum lays a strong foundation for the development of the bones and muscles of the baby (see also:).

Transition milk time

Transitional breast milk is so named because it forms immediately after colostrum (1.5-3 days after birth) and continues to be produced until it reaches maturity. At the same time, there is a sharp change in the content, which is expressed in a rise in the level of lactose. The resulting milk sugar gives the nutrient fluid a sweet taste. Naturally, with the addition of lactose, the volume of nutrition produced by the mammary gland increases.

The breastfeeding woman feels the arrival of transitional milk with heat and tingling in the mammary glands. The days when transitional milk is formed are characterized by an increased volume of milk, it becomes more than the child needs at this age. After feeding the baby, the mother realizes that the breast is not empty, she continues to feel that breast milk overflows her. It is recommended to express. In a few days or weeks, the body of a nursing woman will be able to tune in to the needs of the baby: breast milk will arrive exactly in the amount required by a small growing body.

Properties of transitional milk

Although the transition from colostrum to milk takes a short time, transitional milk has time to give a lot to the baby. The invaluable composition of transitional milk ensures the normal course of important processes for the child. Detail quality improvement breast milk looks like that:

The level of fats that are required for the adaptation of the child's body to the realities of the surrounding world grows. Fats give strength for growth, are involved in the formation of tissues and the development of internal organs.

Transitional milk is high in fat

The amount of sugar represented by lactose increases. Lactose is well absorbed by the intestines, processed in it, provides the child's motor activity. In this case, 40% of the substance is consumed. The remaining 60% of lactose is transformed into substances necessary for the proper development of the central nervous system and brain.
The HAMLET complex appears. This name was given to an element discovered by scientists that can resist tumors. HAMLET consists of whey protein and oleic acid. "Smart" couple causes the death of tumor cells formed in the baby's body in the womb. Today, medicine offers anticancer drugs based on " intelligent system» HAMLET. It is also scientifically proven that breastfeeding prevents the appearance of cancer in the baby.

Main mature milk

The main nutrition of the baby in the form of mature milk begins to form after 2 weeks from birth. Changes in the composition of breast milk appear even during one feeding session (see also:). However, the quality of breast milk remains at the same height. Mature breast milk is also divided according to location: anterior and posterior.

The baby receives the first (or fore) milk at the very beginning of breast sucking. Foremilk is watery in texture and usually pale bluish in color, and is used to help the baby drink. Contains protein, lactose and water.
If the child continues to suck at the breast, he chooses from it the back (or later) food located in the remote areas of the mammary glands. The hind milk is 4-5 times fatter than the fore milk, it flows out more slowly. Since its composition is more high-calorie, the baby receives a lot of substances and an energy supply.

Even a visual comparison of foremilk and hindmilk allows you to see their differences.

As you can see, the transition between two portions is small, so the mother should give the baby to suck for as long as he wants. What you should not do is feed by the clock. The famous doctor Komarovsky says that long sucking will allow the baby to take back milk and get everything necessary for his full development.

Average composition of milk

Knowing that the composition of mature milk is variable, we can only begin by deriving averages for the main elements. In addition to them, breast milk contains mineral salts, hydrolytic enzymes, hormones, and immune factors. If we look at the composition of breast milk through the eyes of a chemist, we will see a complex chemical compound with many elements. The table shows the averages of the important components of milk:

Composition components (g, mg)	Colostrum	transitional milk	mature milk
Proteins, g	2,3	1,6	1,1
	2,6	3,5	4,5
Lactose, g	5,7	6,4	6,8
Vitamin A, mg	0,16	0,09	0,06
Vitamin E, mg	1,5	0,9	0,2
Carotenoids, mg	0,14	0,04	0,02
Potassium, mg	74,0	64	50,0
Sodium, mg	50,0	30	17,0
Calcium, mg	48,0	46	34,0
Zinc, mg	1,2	3,8	5,6
Energy value in kcal	67,0	73,0	75,0

Main components and their properties

Let's take a closer look at the basis of human milk. These are three components - proteins, fats, carbohydrates, which we often consider in our adult life. What is the benefit of breast milk? We will conduct a detailed analysis of the three components, taking into account their effects on the body:

Squirrels. According to our table, the amount of proteins is slightly more than 1 percent, this level is constantly maintained in milk. Nothing can affect the amount of protein: neither the disease nor the enhanced nutrition of the mother. The most important thing is that the given amount of protein is more than enough for the baby's body to form tissues, grow cells and organs. In addition, there are enough proteins to strengthen the immune system and for maturation. nervous system, and to regulate the production of enzymes. With the direct participation of the component, a thin film is formed on the surface of the intestine, which prevents the passage of gases. The film prevents colic in infants.
. The percentage of fat that remains unchanged throughout breastfeeding is 4.5%. The component is important for the development of the central nervous system, the brain, weight gain and the formation of a stable psyche. Fats in milk are special, they mainly belong to polyunsaturated fatty acids, only a small part of them is represented by fatty acids (we recommend reading:). It should be said that the nutrition of a nursing mother changes the fat value of milk. Eating foods saturated with fatty acids (fries, pastries, sweets), the mother provokes a decrease in fat value. Women's milk becomes viscous, it is difficult for a child to suck it out, it increases the level of fats dangerous for the baby.
Carbohydrates. Necessary for energy supply, development of the nervous system and brain. The baby's body does not completely process carbohydrates, so his feces contain a certain amount of lactose. For a long time, this fact was attributed to the child's intolerance to breast milk. Recent studies have shown that only an in-depth analysis can confirm the diagnosis, and the intolerance itself can be corrected by properly building the diet of the crumbs.

It has been proven that the nutrition of a nursing mother cannot significantly affect the energy value of milk.

Water and minerals

The water that enters the baby's body as part of milk differs in structure from ordinary drinking or boiled water. Properly acting on the baby's kidneys, she does not allow them to be overloaded. In addition, all important substances are dissolved in water, which makes it easier for the baby's body to absorb them. There are not as many minerals in human milk as in mammals. However, as doctor Komarovsky confirms in his programs, they are enough to fully cover the needs of the child. The accumulation of vitamins in milk is directly dependent on the food that mother eats.

How does milk protect the baby?

An important feature of some components and their main value is their protective functions. So, the high quality of breast milk is provided by proteins immunoglobulins A, M, G. A special task is performed by immunoglobulin A, which creates protection for the mucous membranes of the stomach and intestines. By coating the inner surface of the intestine, this protein protects it from the harmful effects of toxins and bacteria. The baby takes most of the immunoglobulin A from colostrum, because its body cannot yet produce such an important component on its own.

There are other substances with a protective function in it: bifidus factor, lactoferrin and lysozyme. The bifidus factor is construction material for bifidobacteria, which are necessary to prevent dysbacteriosis and other disorders in the intestines. Receiving a sufficient amount of the bifidus factor, the child is less susceptible to intestinal infections, he is less likely to suffer from diarrhea and colic. Lactoferin is able to take iron from pathogenic bacteria, which they need for reproduction, thereby preventing intestinal diseases.

Constantly receiving breast milk, the child grows strong and healthy, and his immunity increases.

Together with soluble components, the baby also receives insoluble cells with the same protective functions. Macrophages and white blood cells have the ability to engulf infectious bacteria and digest them. In addition, they are necessary for the production of specific immune substances, the action of which is aimed at destroying microbes that provoke various diseases.

What factors can change the composition of breast milk?

The composition of milk changes at each stage of lactation, we talked about this in detail in one of our materials. What else can change breast milk? The age of the child, the individual needs of his body, the duration of feeding - all these factors lead to changes in the composition of milk. Let's see how the changes are going according to needs:

An illness of a mother or baby causes the mother's body to produce antibodies that pass through her into milk. The antibodies created by the mother's body protect the baby and prevent its disease.
childbirth ahead of schedule prolong the formation of colostrum. A premature baby can receive valuable nutrition from 4 days to two weeks.
When breastfeeding twins, the composition of milk varies in each breast differently. This factor is determined by the individual needs of the twins.
The period of growth activation causes an increase in fat in the composition of milk. The child needs it to replenish energy needs and to build tissues.

If a mother is breastfeeding twins, milk changes according to the needs of each child

Age-related changes in milk are associated with the development of the infant's immune system. A large need for immunoglobulin and antibodies in the first days by 6 months slightly decreases and increases again. Such fluctuations are important for the immune system, which is preparing for the independent production of these components. The stock of antibodies received by the child during fetal development from the mother is depleted, the baby's body is forced to grow them on its own.

Despite the fact that we are all children of civilization and urbanization, far from being the first generation, modern world a sort of "peasant" stereotype is still strong: "Fatty food is the most useful for the growth of young children." That is why the question of how to increase the fat content of breast milk worries every nursing mother - after all, she, like her ancestor three or four generations earlier, naively believes that the word “fat” itself is an undeniable synonym for the expressions “healthy”, “well-fed”. ”,“ Strong ”... But in fact: is the fat content of breast milk really important for the health of the baby?

Every milk has its time!

Breast milk tends to change dramatically as the baby “ripens” and grows: for example, the milk of a woman who has literally just given birth will be radically different in fat content and composition from the milk of a mother whose baby is about to hit the first year.

As a rule, breastfeeding experts distinguish three stages of "ripening" of breast milk: primary milk (colostrum), transitional milk and mature milk. Each of these "products" is extremely useful for the baby. We will talk about the charms and properties of each of these "grades" separately and in detail ...

But in addition to the “age-related” changes in the composition and fat content of breast milk, there are also changes within one feeding - in other words, for the first 5-7 minutes, the baby sucks milk from the breast, which is significantly different in composition from the one that he will suck at the end of feeding ... And we'll tell you about it too!

First Milk - Colostrum: Composite Benefits

It is impossible to find food more useful for a newborn baby than the first breast milk of his mother, the so-called colostrum. However, colostrum is considered invaluable for the health of the baby, not because it has some kind of supernatural fat content. The true benefit of colostrum is that it contains a record amount of nutrients and protective substances.

Interestingly, in terms of its physicochemical composition, colostrum is more like blood than milk. In addition, colostrum is distinguished by an extremely low water content, which protects the baby's still weak kidneys from "overloads". But what is abundant in colostrum is vital immune factors (which provide the newborn with the so-called passive immunity) and growth factors - special substances that stimulate the growth and development of the child in the first days of life.

Colostrum is extremely high in calories (in terms of energy value, it significantly exceeds mature breast milk), so its not too abundant production should not frighten a nursing mother. For example, the protein content in colostrum fluctuates around 11-15% - which is almost three times more than in mature human milk.

Therefore, even with a very modest portion of colostrum (as a rule, about 20-30 g of primary milk is produced per feeding), a newborn baby is able to satisfy all his nutritional needs.

But as for the fat content of colostrum, it is somewhat lower than that of mature milk - thus, nature took care of the child, who in the first days of life still finds it difficult to digest and break down more fats. At the same time, the fat content of colostrum is quite sufficient to provide the baby with a mild laxative effect, and help get rid of meconium (the first stool), thus reducing the risk of occurrence, the culprit of which is bilirubin, which has accumulated by the time of delivery just the same in meconium. In this context, many modern neonatologists consider low-fat colostrum not only as infant food, but as equally and medicine.

Fat content and composition of milk in the transition period

3-5 days after birth, primary breast milk gradually begins to change in composition and quantity, turning into more mature milk - the protein content drops significantly, but the fat and sugar content increases. All these changes are due solely to the needs of the newborn, who gradually adapts to life "outside, not inside." The baby needs strength for growth and the final formation of organs and tissues (therefore, his food becomes rich in fats and sugars), but at the same time he does not yet need a developed muscle “skeleton” - because he is not yet able to move a lot, run, jump, etc. P. So the protein content in transitional milk is fairly low - as they say: what is the demand, so is the supply.

The composition and fat content of breast milk changes - accordingly, its taste and color change. Compared to colostrum (which has a "thick" yellowish hue), transitional milk becomes noticeably lighter and sweeter. The taste changes due to a decrease in the amount of salts and an increase in sugar and fat in the composition, and color and density - due to the fact that milk gradually becomes richer in water.

Breast milk beats cancer? One of the most amazing things about transitional breast milk is its ability to kill cancer cells. During the transformation of colostrum into fully mature milk, substances appear in it, which, when they enter the baby’s stomach, form special complex- the so-called HAMLET (Human Alpha-Lactalbumin Made Lethal to Tumor Cells).

The HAMLET complex is formed only in children who are breastfed. Why is it good and important? It causes programmed death (in medical terms - apoptosis) of tumor cells, primarily cancer cells.

Namely: the HAMLET complex, which is a “friendly” union of alpha-lactalbumin (whey protein in breast milk, which begins to be produced just in the transition period) and oleic acid (a substance found in most animal fats and some vegetable fats) in the interaction with cancer cells "pushes" them to complete self-destruction.

For the first time, the HAMLET complex was found in the stomach of newborns. Today, scientists have made great bets on this discovery to finally create an effective cure for cancer.

The fat content of mature milk - is it really that important?

Normally, the fat content of mature milk is approximately 4.1 - 4.5%. Not cream, as many mothers believe, but not lean product. However, it is not at all the percentage of fat content that is considered a measure of the quality of mother's milk! The so-called high-quality breast milk is full-fledged milk in composition.

What and how much should be contained in breast milk? On average, the composition of mature breast milk is approximately as follows (per 100 g of product):

Water- 87.5 g
Squirrels- 1.1 g
Fats(total) - 4.4 g
saturated - 2 g
monosaturated - 1.6 g
polyunsaturated - 0.5 g
Carbohydrates(disaccharides) - 6.9 g
Retinol (vitamin A) 60 mcg
Beta-carotene - 7 mcg
Thiamine (vitamin B1) - 0.014 mg
Riboflavin (vitamin B2) - 0.036 mg
Niacin (vitamin B3) - 0.177 mg
Pantothenic Acid (Vitamin B5) 0.223 mg
Pyridoxine (vitamin B6) - 0.011 mg
Folacin (vitamin B9) - 1.5 mcg
Cobalamin (vitamin B12) - 0.05 mcg
Vitamin C(vitamin C) 5 mg
Tocopherol (vitamin E) - 0.08 mg
Vitamin K - 0.3 mcg
Calcium - 32 mg
Iron - 0.03 mg
Magnesium - 3 mg
Phosphorus - 14 mg
Potassium - 51 mg
Sodium - 17 mg
Zinc - 0.17 mg

You will be surprised, but today it is reliably known that the composition (including fat content) of breast milk is practically in no way affected by the mother’s diet, her age and maternal experience, or even her mood. The only real factor that determines the composition and fat content of breast milk is the needs of the breastfed baby.

In other words, a young, 13-year-old mother from the socially disadvantaged back streets of Nigeria, and a well-to-do 26-year-old mother from Russia, Switzerland or the United States will have almost the same composition and fat content of breast milk. In this sense, nature managed to equalize all people on Earth - eating breast milk, we all get about the same start for future development and growth.

The fat content of breast milk and mother's diet: what is the connection?

We repeat: the composition of breast milk is more or less the same for every nursing mother. More precisely, it is determined solely by the needs of the growing body of the baby. For example, if at some stage of growth and development an infant desperately needs calcium, then this very calcium will increase in his mother's milk.

It is important to understand that it is not you, as a nursing mother, who determines the composition of your breast milk, but your child, who needs certain nutrients.

And no matter how carefully you adjust your diet, by and large it does not affect the fat content, composition and taste of breast milk. This is pure myth - the theory that infant“eats” the same thing as his mother. No, it's not.

A joint study by Norwegian and British scientists showed that there are only two products in nature that can significantly affect the taste and composition of breast milk. Only two! It's garlic and alcohol. But if “garlic” milk is sucked by children with pleasure and thirst, then breast milk “under the degree” is the opposite for them - they don’t like it so much that they can completely refuse to breastfeed.

A newborn and an older baby, being breastfed, receives the set of nutrients that he needs depending on his state of health, period of development, etc. If a nursing mother in her daily diet allows a certain deficiency of certain substances (consumes little protein, or, for example, little calcium), but the baby will still take her dose. Only to the detriment of the mother's health.

Complete balanced diet breastfeeding mother needs first of all the mother herself. Because with a deficiency of certain substances, the baby will still take them, but not from the mother's diet, but from the mother's body.

With fat content, the story is exactly the same as with the general composition of milk - mother's milk will have exactly the percentage of fat content that is necessary to meet the nutritional needs of a growing child. On average, we recall, mature human milk has a fat content of 4.1 - 4.6%.

Another thing is that due to typical mistakes when breastfeeding, the mother may involuntarily not give the baby some of the fat milk he needs. The fact is that mature breast milk is conditionally divided into:

foremilk (it has more water and less nutrients)
back milk (it is denser and contains a maximum of fat and nutrients)

foremilk- his baby sucks at the beginning of feeding - is essentially a drink for the child, he quenches not hunger, but thirst. The baby receives foremilk in the first minutes of attachment to the breast.

And here back milk- there is nothing more than a hearty full-fledged "breakfast, lunch and dinner" for the baby. The baby begins to receive hind milk after the fore milk dries up.

Mom's milk (meaning back milk) can be super-nutritious and quite fatty, but if a mother often changes breasts during feeding, then in the end it turns out that the baby drinks fore milk all the time, simply not having time to “get” to what he needs. rich and rich hindmilk.

It turns out a situation in which a mother has full-fledged fatty and dense milk, but her child is losing weight day by day, as if eating only water ...

How to check the percentage of fat in breast milk at home?

There is an easy way to check how fat your breast milk is. However, do not rely too much on this indicator - in reality, it means absolutely nothing. In 95% of cases, mothers, having measured the fat content of their milk, "fall" into the statistical norm (from 3.6 to 4.6% fat). But even if specifically your milk turns out to be slightly less or slightly more fat than these figures, then this will only indicate the individual characteristics and needs of you and your baby, that's all. The main indicator, which is directly related to the nutrition of the baby (that is, it demonstrates how fully and sufficiently saturated the child is) and with his health, is always the same: this is the dynamics of the growth and weight gain of the baby.

And yet, if your “hands itch” to measure the fat content of your breast milk - if you please. Take an ordinary test tube (in any pharmacy), and express hind (this is important!) Milk 10 cm high into it. Then leave the tube for about 5-5.5 hours at room temperature. Over time, the milk will separate into fractions, the top one will be fat. Measure this creamy layer with a ruler: how many mm will be the result, so much is the percentage of fat in your milk.

How to increase the fat content of breast milk?

No way. Firstly, solely because there is no point in this action. Even if you manage to increase the percentage of fat content of your “product” to 6-7%, this will not affect the baby in any way - he will take his 4%, and the rest of the fat will remain with you, gradually increasing your waist circumference.

Also, keep in mind that by eating fatty foods in your diet, you won't be able to change the total fat content of your breast milk, but you can change the composition of the fats. Breastfeeding specialist Irina Ryukhova warns: “The composition of milk fats, but not the total fat content, depends on the mother’s nutrition, so it makes no sense to lean on fatty foods. The milk will simply become more viscous and the likelihood of stagnation (lactostasis) will increase dramatically.” In addition, given the increase in the density of milk, prepare for the fact that it will become more difficult for the baby to suck it out, and he may simply refuse to breastfeed.

Milk is worth its weight in gold!

You should not philosophize over the composition and fat content of breast milk, trying, like a real alchemist, to turn into “gold” something that is already worth a lot. Your breast milk - that's the way it is - the most useful, priceless, vital - food for your crumbs. Do not try to experiment with changing its quality, quantity or fat content.

The wisest and most correct thing you can do on the way to the well-deserved title of "Ideal breastfeeding mother" is to breastfeed as often as possible (and pump properly from time to time). In this case, nature and your own brain will do their job: milk will become both quantitatively and qualitatively absolutely ideal for your little one.

Muslim women treat breastfeeding differently. We know that it is the right of the child to drink breast milk, and the mother tries in one way or another to respect this right. If Western women now often have to be convinced that breastfeeding is healthy, a Muslim woman knows this without much discussion, because we were informed about this by Allah Almighty and His Messenger, peace and blessings of Allah be upon him.

But what do we know about breast milk? Truly, a woman's milk is amazing in its composition, like any other creation. And, if Muslim women learn more about its unique ingredients, it will certainly strengthen their resolve to establish and support natural feeding of the child, and once again we will admire the wisdom inherent in every creature and for every creature.

Where does breast milk come from?

Breast milk is produced in the female breast due to the action of a special hormone - prolactin. This hormone causes the breast cells to release (secrete) milk.

To simplify a little, milk is formed on the basis of blood and lymph, which receive modified molecules of substances that enter the body of a woman with food. This means that there are not and cannot be any individual particles of food that mother consumes in milk. Just as we do not find herbs in cow's milk, so we will not find dates and cutlets in women's milk. However, the taste of milk depends on what mom eats and drinks. Moreover, it is absolutely not necessary that what an adult does not like, a child will not like either. For example, if a mother gorges herself on onions and garlic, very few children will refuse milk with onion bitterness, contrary to the persistent myth that children give up their breasts if they eat garlic. Most babies are more likely to be happy with the new taste of food - it will be something like a garlic tortilla with cheese for them. And in general - it does not happen that a woman's milk retains the same taste from day to day, because a young mother eats something new every day.

Another logical consequence of the fact that milk is formed from blood and lymph is that it is similar in properties to blood and lymph. It cannot coagulate in the chest, just as blood does not coagulate in the vessels, and cannot deteriorate if the mother has a high temperature. A woman may well feed once every two days (at the final stage of breastfeeding), and the milk that she will produce will not turn sour.

What is breast milk made of?

Like most foods, it contains water, proteins, fats, carbohydrates, and other important ingredients.

Water

Breast milk is 87% water. Moreover, this water is best absorbed - better than any other liquid. Therefore, there is no point in supplementing the baby with water if the child is fed on demand, that is, the mother always gives him the breast as soon as the baby asks, and no feeding regimen is observed.

(And feed only this way and never less often! In rare cases, it is possible to feed more often than the baby requires, this is called feeding on demand from the mother. A regimen aimed at reducing the number of feedings is not considered natural and ultimately leads to a premature decrease in milk supply and weaning/denial.)

It is better to breastfeed him once again.

Squirrels

Protein is the main building block in the human body. However, a child's need for protein is not as high as it seems, and decreases with age. And breast milk, according to the wisdom of the Almighty, changes its composition over time - in particular, the amount of proteins in it decreases. An excess of protein in the diet threatens with serious diseases (not without reason that the popular protein diets are quite dangerous and can damage health).

There are also special proteins with special functions in milk.

Proteins include known to many immunoglobulins - antibodies to microbes. Moreover, it is remarkable that milk, as it were, independently reacts to the well-being of the baby - by the saliva of a child suckling the breast, the body recognizes which pathogens are now attacking the child and begins to produce the appropriate protective proteins!

Protein lysozyme also protects against diseases - it destroys the walls of bacteria.

Especially significant is the protein alpha-lactalbumin, which is deadly for cancer cells. In other words, breast milk fights malignant tumors by causing self-destruction (apoptosis) of cancer cells.

Fats

Fat in milk - from 2% to 4.5%. This is an essential component for the development of the brain and nervous system, they give a person energy and provide a good emotional state.

Many mothers are worried that their milk is low-fat, “bad”. SubhanAllah! The Almighty created us and our children and gave us such a unique connection with each other. How can it be that mother's milk is not suitable for the child?! This can only happen if the mother or baby is very seriously ill, but even then there are ways to keep feeding normal. So the bottom line is that your milk is definitely right for your baby. Perhaps something is wrong with the organization of feeding, and then you need to try to fix it. InshaAllah, we will cover this topic in future articles.

For now, let's briefly touch on this unusual fact that breast milk is divided into "forward" and "hind". The “front” baby drinks at the beginning of feeding, but the “back” is produced and excreted only after fifteen minutes of feeding. What is the difference between them? The “front” is non-greasy, the baby quenches thirst with it, and the “back” is fatty, and it saturates.

(Actually, female body produces only one type of milk - fat "hind". But, accumulating in the breast, it flows down to the nipple, leaving fat molecules behind and slightly degreased. As you feed, when the milk around the nipple ends, the fat molecules break away from the walls and come forward along with the “hind” milk.)

That is why, if you just sit down and express, you will see low-fat "blue" milk. That is why if a baby suckles for less than fifteen minutes, he is likely to receive less fatty "hind" milk. You can not limit the time of feeding!

In addition to the fats themselves, milk contains the enzyme lipase, which helps break down fats. It turns out that milk digests itself. MashaAllah!

Carbohydrates

They are in milk as much as 7%. Most of the carbohydrates in women's milk are lactose, that is, specific milk sugar.

And, as with fats, milk contains an enzyme that breaks down lactose called lactase. Lactase is found mainly in "hind" milk (you already know what it is), so - again - the fashionable diagnosis of "lactase deficiency" in our time, as a rule, is associated with short feedings.

Microelements, vitamins and more

Approximately 1% is allocated to vitamins, hormones, various microelements. It is difficult to overestimate the importance of this one percent. These include, for example, calcium and iron - both of which enter the child's body in a well-absorbed form. And that's not to mention growth hormones and other hormones!

This is different milk.

It is also very important that milk is never the same in composition.

First, it changes over time, adjusting to the needs of a growing child.

Secondly, it can adapt to different children at the same time. For example, if a mother is breastfeeding twins and the children prefer different mammary glands, then the milk in the left gland will be different from the milk in the right.

Thirdly, of course, the milk of one woman will be different from the milk of another.

Fourthly, it will change depending on the composition of the food and on the mood and condition of the woman. So, if the mother is very worried, then “stress hormones” enter the milk, which affects the child. Therefore, sisters, let's feed in peace!

Instead of a conclusion

Instead, because there is, inshaAllah, the hope to continue the series of articles about those who feed and about those who are fed. About how to breastfeed. About what a strong bond is between a woman and her (or not her: inshaAllah, there will be a separate article on breastfeeding adopted children - this is an ideal way for Muslims when they take children to raise, since the child becomes a mahram for both spouses) child.

Remember:

Said ibn al-Jubair narrated: “I believe that Ibn Umar (may Allah be pleased with him) narrated from the Prophet (peace and blessings of Allah be upon him) [the following statement]:

“A woman during pregnancy and before childbirth and from childbirth to weaning is like a warrior in the path of Allah”».

Lyudmila Sergeevna Sokolova

Reading time: 15 minutes

A A

Article last updated: 04/27/2019

Neonotologists never tire of repeating the benefits of breast milk throughout the history of pediatrics as a science. The mother's breast milk contains all the components necessary for the baby, and if a woman eats properly, her baby gets all the necessary substances. No less than for a child, the benefits of breast milk are also great for the mother: breastfeeding women are less likely to develop tumor diseases, and the process of feeding itself has a positive effect on the emotional state.

The effect of mother's breast milk on the child

It has long been known that, due to its nutritional value, breast milk is the healthiest food for a baby in its first year of life. It is surprisingly adapted to all the peculiarities of digestion and metabolism of the baby, contains all the nutrients it needs in optimal quantities, the correct ratio and easily digestible form. The influence of breast milk on a child is very great, because his digestive processes are still imperfect.

Studying the composition of milk and colostrum and finding more and more new components, scientists never cease to be amazed at how nature provided for its balance. After all, the components of breast milk are proteins, and fats, and carbohydrates, and vitamins, and minerals.

Human milk protein consists mainly of so-called whey proteins (albumins and globulins), which are very easy to digest and absorb.

At the same time, crude protein - casein - in women's milk is 10 times less than in cow's. Under influence gastric juice proteins form thin loose flakes that are easily processed by digestive enzymes, which are not yet sufficiently active in an infant. Coarse protein of cow's milk, on the contrary, is digested by the baby with great difficulty.

The benefits of breastfeeding and its nutritional value

Fats in mother's milk are also easily affected by digestive juices.

There are a lot of polyunsaturated fats in human milk fat. fatty acids involved in cell building. They are the most important integral part protein, as they contain amino acids necessary for the body, which come only with food (there are 1.5-2 times more of them in women's milk than in cow's milk fat). In addition, the special lipase enzyme contained in it, which breaks down fats, contributes to easier digestion and complete assimilation of human milk fat.

Carbohydrates of women's milk are 90% represented by milk sugar - lactose, which compares favorably in composition with lactose in cow's milk.

Lactose stimulates the development of beneficial microorganisms - microbes that produce B vitamins, as well as bifidobacteria that inhibit the growth of pathogens.

The total amount of minerals in women's milk is less than in cow's. But mineral composition and the nutritional value breast milk is more suitable for the needs of the newborn.

Calcium and phosphorus salts in it are in an ideal ratio for an infant - 2: 1, while in a cow - 1: 1. At the same time, they are in such compounds that the child's body absorbs most easily. Iron in women's milk is almost the same as in cow's milk, but it is absorbed much better - by 50%, while from cow's - only 10%. There is much more copper, zinc and other trace elements necessary for the normal development of a child in human milk than in cow's milk.

The benefits of breastfeeding are also in the fact that it surpasses cow's in the content of vitamins, in particular, those necessary for the child's body, such as A, E, D. At the same time, women's milk vitamins are well absorbed by the still imperfect children's body.

Women's milk contains a free amino acid - taurine, which contributes to the maturation of the central nervous system and the formation of vision.

Nutritional value and useful substances in the components of breast milk

The high biological value of human milk is also explained by the presence of special protective factors in it.

These factors include living cells - leukocytes, capable of destroying harmful microorganisms, as well as a special substance - lysozyme - an enzyme that inhibits the growth of harmful microorganisms. There are many substances in breast milk that protect the baby from infections. According to experts, children who are breastfed are less likely to get sick with various intestinal and acute diseases. infectious diseases, as well as anemia, rickets, they are less likely to have allergies. At the same time, formula-fed children are several times more likely to have many diseases. Thus, not a single, even the most perfect artificial mixture can completely replace mother's milk.

From the mother's breast, the child receives milk at the right temperature, protected from exposure to light and air, free from pathogenic microbes!

The beneficial substances contained in breast milk are very important for the prevention of intestinal diseases, especially in the hot season and in disadvantaged areas.

The composition of a woman's breast milk is not constant and depends on the mother's health, the quality of her nutrition, working and rest conditions during pregnancy and breastfeeding.

But the amount of basic nutrients that are part of breast milk - proteins, fats, carbohydrates, mineral salts - to a large extent depends on the timing of lactation (milk production).

The benefits and composition of colostrum

In the first 2-3 days after birth, when the newborn baby is still very weak and can suck out quite a bit of milk from the breast, the mother produces the so-called colostrum, which has a very high nutritional value.

Colostrum It is a fairly thick, light liquid with a high protein content. Sometimes its concentration reaches 7% (average - 4%). At the same time, there is little fat in colostrum, and this corresponds to the still weak digestive capabilities of the newborn. But the composition of colostrum fat is such that it is fully absorbed and sufficiently satisfies the needs of the child. The concentration of carbohydrates in colostrum varies over a fairly wide range and largely depends on the quality of the mother's nutrition.

The properties of colostrum are determined by its composition: this liquid has a high content of minerals (calcium, magnesium, phosphorus, etc.). In addition, colostrum contains a fairly high concentration of protective factors, which include various antibodies, lysozyme, and, in particular, immunoglobulin A, which protects the child's intestines from infections. Therefore, colostrum is sometimes referred to as a factor that provides the first vaccination, or, as they say, "warm" immunization of the child, in contrast to the "cold" (ampoule).

The benefit of colostrum for a child is that it provides the newborn with the so-called passive immunity, which reliably protects him from exposure to various infectious agents. It is known that newborn children fed with mother's milk do not get sick even when they come into contact with infectious patients.

From the 4-5th day of lactation, the composition of colostrum changes, the mother begins to produce transitional milk. It reduces the content of protein and minerals, but increases the content of fat. The amount of carbohydrates increases slightly. Gradually, the amount of milk produced also increases.

What is in breast milk

Mothers recommend breastfeeding a child from the first days of his life World Organization healthcare. According to experts, breast milk is considered the optimal and healthy food for a baby. It has been proven that up to 6 months of life, mother's milk fully meets the needs of the newborn for food. After six months - by 50 percent, and a year - by one third.

Breast milk is of great benefit to the baby. And the longer the mother breastfeeds the baby, the better for the baby. Breast milk is easily absorbed by the baby's body. It contains many useful elements for the development of crumbs, they help in the formation of strong immunity of the child. Breast milk is not dangerous for the baby. It helps to avoid allergic reactions, physiological and mental defects.

The process of breastfeeding brings the baby and mother very close on an emotional level. And this once again proves that it is simply necessary for a woman to breastfeed a child.

According to experts, the composition of breast milk is constantly changing, adjusting to the body of the child. The composition of milk can change several times a day, and not even because of the mother's diet. The quality of milk is affected by the age of the baby, his need for proteins, carbohydrates, vitamins and minerals. That is, milk changes as the newborn grows.

Colostrum and its calories

The baby receives colostrum in the first hours after birth. It is a thick and yellow liquid. Colostrum is excreted in small quantities. And young mothers sometimes worry about whether it will be enough for the child to get enough.

Moms don't have to worry. The daily volume of colostrum is approximately 30 ml. It is very high-calorie - 150 kcal per 100 ml. When colostrum becomes milk, its calorie content is reduced to 70 kcal per 100 ml. The drops of colostrum that a child eats are very nutritious for him.

There are many proteins, minerals, vitamins A and E in colostrum. There are few carbohydrates - lactose (milk sugar). Colostrum is also low in fat. It has important benefits:

- Helps build the immune system. The beneficial properties of colostrum can protect the baby from diseases for up to two months.

- Colostrum is very high in calories. Its nutritional value is twice that of mature milk.

- Colostrum contains a lot of protein. It is three times more than in breast milk. This healthy fluid helps in the development of the baby's muscle and bone tissues.

Transitional milk - its time and properties

Transitional milk begins to be produced two or three days after the baby is born. Slowly changes the content of milk. The level of lactose rises. Milk sugar is what gives breast milk its sweet taste. Milk in the breast of a woman over time arrives more and more.

When the milk arrives, mommy feels a burning sensation and tingling in her chest. A lot of transitional milk is formed in the first days. Therefore, after feeding the baby, a woman may feel that the breast is not completely empty. In such cases, the mother must express the remaining milk. After a while, it will form in the breast as much as is necessary to feed the baby.

Transitional milk has a valuable composition, thanks to which vital processes important for the baby proceed normally:

- Increasing fat levels. And they are necessary for the child's body to adapt to the world around it. Fats help in the formation of tissues and the development of the baby's organs.

– There is more lactose. It is perfectly absorbed and processed in the body of the baby. Useful substances lactose are needed by the child's body so that the child's brain and central nervous system are properly formed.

– Hamlet complex appears in transitional milk. This is the name of the element that is able to resist the tumor. Its composition is oleic acid and whey protein. These substances contribute to the death of tumor cells that can form in a child in the womb of a woman. If a mother feeds a child with breast milk, then he is less susceptible to oncology.

mature milk

Mature milk is produced in a woman two weeks after the birth of the baby. Despite the fact that the composition of breast milk changes, its benefits are very high. Mature milk is divided into two groups - anterior and hind:

foremilk the baby sucks at the very beginning of feeding. This milk has a pale blue color and is watery in texture. It contains lactose, protein and water. The foremilk is meant for the baby to drink.

hind milk the baby sucks when it continues to eat from the mother's breast. This milk is located deeper in the mammary gland. It is fatter than the front almost five times. Hindmilk has more calories.

Mom needs to feed the baby as long as he suckles so that he receives both foremilk and hindmilk. But experts do not recommend feeding children by the hour. For example, Dr. Komarovsky believes that when a baby drinks from the breast for a long time, he has the opportunity to get back milk.

Composition of breast milk

You can see the main elements of mature milk in the table. It presents the average values of the components of breast milk.

Table

Components (g., mg.)	Colostrum	transitional milk	Mature
Proteins, g	2,3	1,6	1,1
Fats, g	2,6	3,5	4,5
Lactose, g	5,7	6,4	6,8
Vitamin A, mg	0,16	0,09	0,06
Vitamin E, mg	1,5	0,9	0,2
Carotenoids, mg	0,14	0,04	0,02
Potassium, mg	74,0	64	50,0
Sodium, mg	50,0	30	17,0
Calcium, mg	48,0	46	34,0
Zinc, mg	1,2	3,8	5,6
Energy value, kcal	67,0	73,0	75,0

Properties of the main components of breast milk

As adults, we often count proteins, fats, and carbohydrates. And let's look at the presence of these components in breast milk.

Squirrels. In the table above, the amount of proteins is more than one percent. This is the constant level of protein in breast milk. And it is not affected by either the illness of the child or the nutrition of a breastfeeding woman. This amount of protein is enough for the baby to strengthen the immune system, form tissues, the nervous system, grow cells and organs. Protein regulates the production of enzymes. A thin film appears on the child's intestines, which removes colic.

Fats. Their percentage is 4.5 throughout the entire breastfeeding. Fats are important for brain development, central nervous system, weight gain. Breast milk contains special fats. They are classified as polyunsaturated fatty acids. There are few fatty acids in breast milk. The fat value of milk depends on the nutrition of the young mother. If a woman eats sweets, pastries or fried foods, she provokes a decrease in the fat content of milk. It can become viscous, and it will be difficult for the baby to suck it out of the breast.

Carbohydrates. Needed for the development of the brain and nervous system, the supply of energy. The body of the newborn does not process this component to the end, which is why the baby's feces contain a little lactose. Previously, this fact was attributed to milk intolerance in infants. But it has already been proven that intolerance is corrected if the mother correctly builds the baby's diet.

Minerals and water

Breast milk contains water. It is different from regular or boiled. The water contained in breast milk prevents the baby's kidneys from overloading. It also dissolves useful substances that are easier for the child's body to absorb. Minerals in mother's milk are sufficient for the normal development of the child. And the saturation of milk with vitamins depends on what kind of food a woman eats.

Baby protection

The components of breast milk perform a protective function. Proteins immunoglobulins A, M and G provide high quality milk. Immunoglobulin A protects the mucous membranes of the stomach and intestines from harmful bacteria. From colostrum, the child receives most of the immunoglobulin A, a small body itself can not cope with the production of this component.

A child with breast milk receives soluble and insoluble components that protect against ailments. For example, white blood cells and macrophages help to "eat" infectious bacteria and digest them. These components produce immune substances that help get rid of disease-causing microbes.

Subscribe to Feed Your Baby on YouTube!

The composition of milk may vary

At each stage of lactation, the composition of milk changes. The age of the baby, the needs of his body, and the duration of feeding can change breast milk.

- If a child or his mother is sick, then her body begins to produce antibodies that enter the milk. They protect the child's body from disease.