Quantitative and qualitative composition of mother's milk. Breast milk

Breast milk is the optimal food for the baby due to its composition, which meets all the needs of the child. What is included breast milk?

The composition of breast milk includes: proteins, lipids, carbohydrates, minerals, biologically active components.

Some of the most important benefits of breast milk include:

• optimal and balanced content of nutrients;
• their high digestibility;
• the presence in breast milk of a wide range of biologically active substances and protective factors;
• beneficial effect on the formation of the intestinal microflora of the child;
• low osmolarity;
• sterility;
• optimum temperature.

Composition of breast milk: proteins

The protein content in human milk is much lower than in cow's milk. Despite this, it fully meets the physiological needs of infants in plastic substances. At the same time, a lower protein content in breast milk leads to a decrease in the osmotic load on the intestines, an adverse effect of nitrogenous substances formed during metabolism on the glomeruli and tubules of the nephron of the kidneys, and the liver. In addition, this level of breast milk protein reduces the risk of developing metabolic syndrome in adolescence manifested by obesity diabetes. This is due to the fact that an excess of dietary protein simulates the production of insulin-like growth factor I. Its elevated level triggers early maturation and enhanced cell growth with an increase in adipose tissue and muscle mass, and the development of a “fat rebound”.

Human milk protein consists mainly of whey proteins(70-80%), containing all the essential amino acids in the optimal ratio for the child, and casein (20%).

This feature leads to the fact that a looser clot is formed during the curdling of milk in the stomach, its easy digestion and assimilation, as well as faster evacuation. In addition, whey proteins are characterized by a favorable amino acid composition than casein. Cow's milk caseins contain more phosphorus than human milk caseins. This circumstance is one of the reasons for the poor absorption of iron from cow's milk.

Among the whey proteins in human milk, α-lactalbumin, lactoferrin and immunoglobulins predominate, β-lactalbumin is completely absent.

α-lactalbumin in human milk is an active component of galactosyltransferase, which catalyzes the synthesis of lactose from glucose in the mammary gland. Among the immunoglobulins of human milk, secretory immunoglobulin A prevails (95.2%), which protects infants from intestinal infections. The share of immunoglobulins G and M accounts for 2.9 and 1.9%, respectively.

Apolactoferrin in breast milk is an analogue of serum transferrin, which ensures the transport of iron through the intestinal mucosa into the bloodstream. This ability of apolactoferrin ensures a good supply of iron to breastfed children, leads to antimicrobial activity, depriving intestinal microorganisms a growth factor in the form of iron, as well as an antioxidant effect due to the exclusion of iron from the processes of free radical oxidation of lipids. Cow's milk lactoferrin is highly saturated with iron, which prevents its ability to transport iron, reduces antimicrobial activity and antioxidant properties.

Breast milk proteins include hormones and milk enzymes.

There are 2 groups of enzymes:

1. With predominant activity in breast tissue: phosphoglucomutase, galactosyl transferase, lipoprotein lipase, fatty acid synthetase, thioesterase, γ-glugamyl transferase, xanthine oxidase;
2. Enzymes necessary for the child: proteases, antiproteases, α-lmilase, lipase, peroxidase, glutathione peroxidase, β-glucuronidase, alkaline phosphatase.

The presence of proteases in breast milk contributes to the appearance of free amino acids in it, which are actively absorbed in the intestines and are included in the synthesis of their own protein in the child's body, and non-protein nitrogenous substances (urea, creatine, creatinine, uric acid), which are absorbed after bacterial fermentation in the colon.

The spectrum of breast milk hormones is quite wide and is represented by releasing factors of thyrotropin, gonadotropin, growth hormone, prolactin, oxytocin, thyroid hormones, corticosteroids, estrogen, progesterone and their metabolites, insulin, gastrointestinal regulatory peptides (bombesin, cholecystokinin, neurotensin, gastric inhibitory polypeptide) .

Composition of breast milk: lipids

The lipid content in human milk ranges from 31-35 g/l to 41-52 g/l. This is due not only to the fact that the fat content in the "front" milk (released at the beginning of feeding) is lower than in the "hind" milk (released at the end of feeding), but also due to the pronounced dynamics of the fat level in different periods of lactation. General content fat in breast milk is slightly higher than in cow's milk.

The main part of lipids are triglycerides (98%), phospholipids, cholesterol and free fatty acids (2% in total).

Features of breast milk triglycerides are:

1. High content of mono- and polyunsaturated ω-6 fatty acids (linoleic), providing the synthesis of arachidonic acid and its derivatives, which are part of cytomembranes, prostaglandins;
2. The presence of long-chain polyunsaturated fatty acids of the ω-3 family (linoleic, eicosapentaenoic and docosohexenic), necessary for the formation of the brain, neuroretina, prostaglandins, eicosanoids, thromboxane, leukotrienes. This feature is important because docosahexaenoic and eicosapentaenoic fatty acids cannot be formed in the baby's body due to the absence of the corresponding enzymes - elongase and desaturase. The ω-6/ω-3 ratio is 10:1-7:1, which is considered the most optimal for their adequate metabolism;
3. The optimal positional structure of fatty acids that make up triglycerides and phospholipids, which ensures their most efficient digestion by lipases and a high degree of assimilation. Thus, in human milk, palmitic acid is in the β-position in connection with glycerol (β-palmitate), in contrast to cow α-palmitate. After cleavage from the α-position of glycerol, palmitic acid binds to the calcium of the intestinal contents with the formation of insoluble salts, leading to difficulty in calcium absorption and stool thickening.

The fatty acid composition of breast milk depends on the diet of the nursing mother.

To ensure optimal intracellular transport and oxidation of fatty acids, breast milk contains a vitamin-like compound - carnitine.

The absorption of fat from breast milk, despite the low activity of lipases in infants, is 85-95%.

Composition of breast milk: carbohydrates

The amount of carbohydrates in breast milk is much higher than in the milk of other mammalian species. Their average value is usually 7.4 g / 100 ml.

The main representative (90%) of carbohydrates is β-lactose. Being a disaccharide that breaks down in the small intestine under the influence of enterocyte brush border lactase (β-galactosidase), lactose is the main source of energy, a galactose donator for the synthesis of glycolipids of cell membranes of nerve cells, galactosyl-containing cell receptors. In addition, the β-configuration of lactose leads to the fact that it is able to enter the colon in an undigested form and undergo fermentation under the influence of enzymes of bifidus and lactobacilli, thus acting as a stimulating factor - a prebiotic. The resulting short-chain fatty acids contribute to the absorption of calcium, magnesium and manganese in the intestine, reduce the pH in the lumen of the colon, thus creating unfavourable conditions for the existence of putrefactive flora.

The remaining 10% of breast milk carbohydrates are galactoligosaccharides (GOS), consisting of 2-7 glucose and galactose residues in the form of a linear chain. GOS are not broken down by enzymes human body, and their splitting is provided by bifidumbacteria. Thus, their prebiotic effect is ensured. In addition, GOS are able to inhibit the adhesion of pathogenic microbes on the intestinal mucosa, stimulate the immune system by affecting the dendritic cells of lymphoid follicles, and intestinal motility.

Composition of breast milk: minerals

The total content of minerals in breast milk averages 2 g/l, which is almost 4 times lower than in cow's milk. This is due to a significantly lower content of the main ones - calcium, sodium, potassium, zinc, iron, manganese and iodine cations. Nevertheless, the provision of breastfed children with them during the first year of life is higher than that of artificially fed children. This is due to the high degree of assimilation of micro- and macroelements due to transport systems - peculiar carrier proteins found in breast milk.

Most of the calcium in human milk is bound to whey proteins. Its ratio with phosphorus is 2:1, which is optimal for absorption. The low content of calcium in human milk is a completely physiological condition, as it ensures low osmolality of milk, does not interfere with the absorption of iron, and limits the excretion of fatty acids from the body in the form of insoluble calcium soaps.

The amount of sodium, potassium and chlorides in breast milk is 4 times lower than in cow's milk. This again causes its low osmolality, but also reduces the risk of developing hypernatremia as a result of the reduced ability of the nephron tubules to transport sodium and excrete it in the urine.

The content of iron in breast milk is not fundamentally different from cow's milk, but is characterized by its better absorption. This is due to the fact that about 30% of breast milk iron is associated with lactoferrin, and the rest with other protein and non-protein ligands - xanthine oxidase of breast milk fat globules, citrate. Despite this, the child's iron needs are not adequately covered, which requires proper organization of complementary foods.

The level of zinc in breast milk is significantly lower than in cow's milk, and decreases with increasing lactation. It is mainly in the state associated with albumins and citrate, as well as in the composition of alkaline phosphatase of fat globules. It is these zinc complexes that ensure its high absorption in the intestines and the absence of zinc-deficient conditions in breast-fed children. Cow's milk casein is able to inhibit the absorption of zinc in the intestine.

Similar to zinc, copper in breast milk is in the form of complexes with citrate and serum albumin, and in cow milk with casein, which ensures its better absorption from breast milk.

A sufficiently low content of iron, zinc and copper is favorable, and their absorption is closely interconnected. This is due to the fact that an excess of iron and zinc leads to a reduced supply of copper. A lack of copper, in turn, will lead to impaired absorption of iron in the small intestine.

Composition of breast milk: biologically active components

Along with nutrients, human milk contains a wide range of biologically active and protective factors, which distinguishes it from all other food products and allows it to be classified as "living structures".

Dynamics of the composition of breast milk

The composition of human milk undergoes significant changes during lactation, especially in the first 2 weeks, when there is a consistent secretion of colostrum (the first 5 days), then - transitional milk (6-14 days) and mature milk (from the 15th day of lactation).

As you can see, the composition of a woman’s breast milk includes everything necessary for a child. nutrients. And cow's milk cannot be compared with women's breast milk, so in no case should you try to replace natural breastfeeding with cow's milk for a child under one year old.

The ideal option for feeding a newborn is mother's breast milk. No product can fully replace it. It's all about the components of this unique liquid. The composition of breast milk varies depending on the period of feeding, age and immune needs of the child.

Compound

Considering the totality of the elements of breast milk, one should not confuse its qualitative and quantitative composition. The main components always remain, only their quantitative content changes. The uniqueness of the mammary glands of a woman is that they adapt to the needs of the baby, providing him to a greater extent with those substances that are required at the moment.

Water

Breast milk contains 87% water. This property allows him to provide the nutritional needs of the baby and saturate the baby with moisture in the proper amount. For this reason, pediatricians and breastfeeding consultants have long moved away from the idea of ​​feeding by the clock, and advise the new mother to adhere to the "on demand" regimen. In this way, the child will be provided with a drink as needed without adding water or tea to the diet.

Water in the composition of milk has a special structure. It is perfectly absorbed in the child's body, due to the absence of carbonates and hardness salts, and has antibacterial properties.

Squirrels

The children's body is designed so that enzymes digestive system babies are tuned to process the proteins of mother's milk. With age, the enzyme resource changes. That is why it is foolish to think that athletic athletes can use powdered infant formula as a protein substitute.

In breast milk, the protein component is responsible for cell metabolism during the period of intensive growth of the infant. In the first year of life, the weight of the baby more than doubles. It will never grow at such a record pace. Moreover, the child will take his protein from the mother's body anyway, regardless of whether the woman eats meat or uses an exclusively vegetarian menu.

Fats

The fat content of milk also does not depend on the nursing diet. It changes from "forward" milk to "late" milk during the feeding period and from colostrum to mature milk in the direction of increase.

The fat in breast milk has a special structure, contains an increased amount of triglycerides and cholesterol. This is due to the needs of the baby and the ability of his body to process these fats into useful elements for a full life.

Carbohydrates

Milk sugar is represented by lactose in the composition of the nutrient fluid. Its amount changes slightly during the feeding period. It is responsible for the mental development of the infant, ensures adequate functioning of the nervous system, and is produced in the liver of the mother's body. Part of the carbohydrates (40%) goes to the motor activity of the baby, the remaining 60% - to the development of neurons and ensuring brain activity.

Enzymes

Breast milk contains enzymes that help the baby digest food. In other words, breast milk partially digests itself. Pediatricians tend to call this property the most wonderful idea of ​​\u200b\u200bnature.

Breast milk does not contain bifidobacteria, but contains food for them - the bifidus factor. Once in the intestines, this component creates favorable conditions for the production of beneficial bacteria and the formation of digestive activity.

immune factors

This is another amazing moment: if a woman gets sick, antibodies appear in her milk that fight a specific type of bacteria or virus. This ensures the immune function of breastfeeding. The infant is protected from infections by breastfeeding.

Vitamins and trace elements

The mineral composition of breast milk directly depends on the diet of the mother. If the food does not contain enough vitamins, the child will not receive them. It is necessary to use artificial additives and multivitamin complexes only as prescribed by a doctor, since the risk of developing allergies and digestive problems in a newborn is high.

Calcium is involved in building bone tissue, provides the growth of teeth and cartilaginous ligaments. Magnesium and Potassium are indispensable in hematopoiesis and cardiac activity.

If a child is born ahead of time, if it is poorly gaining weight in the first months after birth, then vitamin A should prevail in the mother's diet. Products rich in this component (liver, cod fish, steamed turnip, pumpkin, carrots, butter) must be present on the table of a nursing woman daily and in sufficient quantities.

The lack of vitamins D and E is replenished with pumpkin seeds, vegetable oils, germinated grains of wheat. These substances are necessarily part of breast milk and are responsible for metabolic processes, prevent the development of rickets. Vitamin D is also produced by the child's body during sunbathing. Just 10 minutes of a child's exposure to diffused daylight provides 40% of the daily requirement for a vitamin.

Hormones of growth and development

In the mammary glands of a woman, a fluid is produced that contains more than 20 types of different hormones. Here are the most important ones:

• Oxytocin is responsible for behavioral reflexes;
• Prolactin ensures the development of the pituitary gland and is involved in the construction of the reproductive organs;
• Insulin regulates blood sugar levels.

Changes in the composition of breast milk

Table 1 presents figures characterizing the quantitative composition of breast milk during feeding. Colostrum is produced on the first day after birth, transitional milk - from 1 to 2 weeks, mature - in the following months. After a year of feeding, the fat, protein and vitamin content decreases sharply and by 16 months is only 35% of the values ​​of mature milk.

Table 1

Changes in the main components of breast milk occur in waves. The table by month is shown below.

Table 2. Change in the quantitative indicators of the composition of breast milk for the period from 1 day to 12 months of feeding

Elements that protect the baby

The infant is protected from external environmental factors and bacterial infections by 3 types of immunoglobulins: A, M, G.

Counting on the fact that the infant body is not able to independently produce antibodies, immunoglobulin A is provided in sufficient quantities in colostrum. It covers the intestinal wall with a film, preventing toxins and bacteria from damaging the delicate mucosa.

Two complementary substances: oleic acid and whey protein- form a complex that has the ability to destroy cancer cells in the body of a child in the first year of life. They, in company with vitamin C and cholesterol, form general immunity and are responsible for the full division of cells and tissue growth.

Comparison of breast milk with powdered formulas

Breast milk substitutes have changed beyond recognition over the past 20 years, there has been a significant evolutionary development from powdered milk with vitamins to a “smart” product with bacteria and enzymes in its composition.

Experts are inclined to believe that there is no complete substitute for breast milk. Its composition is so unique and able to meet the needs of the baby at different stages of its development that mixtures are a must. Pediatricians advise in any case to try to establish a natural breast-feeding, at least the first after the birth of the baby. Comparison of the mixture with mother's milk can only be based on the main elements.

Breast milk is still the subject of research. Experts found 494 components in its structure. Not all of them have been fully explored. If we consider an artificial mixture, then in the best there are no more than 50 components from the composition of mother's milk.

• Carbohydrates in infant formula are also represented by lactose, but its composition is different from the natural component from breast milk. The lactose introduced into the dry product is absorbed much worse and is not able to adapt to the changing needs of the child during the day. Starch and maltodextrin cause constipation, interfere with the absorption of vitamins;
• There are no carboxylic acids in the artificial mixture, this affects the ability of enzymes to provide a full-fledged metabolism in infants;
• As for proteins, they can be presented in a mixture of various sources: hydrolyzed cow's milk whey, fermented milk components, soy concentrate. It all depends on the purpose of the food. While in the mammary glands of the mother, a liquid containing whey protein is produced, which is easily broken down in the body of the newborn and does not cause allergies;
• Alpha-lactalbumin is found only in a woman's breast milk. This is a protein component that allows the baby's body to cope with the abundance of proteins and effectively absorb them;
• The famous HAMLET complex, which kills cancer cells, could not be isolated artificially;
• Lactoferrin is a unique protein component that binds iron. Protecting mucous membranes, aiding in the establishment of immune functions. It also could not yet be added to the artificial mixture.
• Antimicrobial factors in baby food are represented by probiotic supplements. But if the temperature of the preparation of the mixture is increased by 2 degrees from the recommended one, 60% of these substances will not be effective in combating pathogenic microflora;
• Fats in mother's breast milk and dry product cannot be compared, as in the first case they are polyunsaturated fatty acids. Having an animal origin, and in the second - vegetable fats, which are absorbed more slowly and have a completely different structure;
• Amino acids in breast milk are represented by a rich composition (more than 30 items). They serve to build protein complexes. In the dry mix, they are replaced by artificial analogues, including only three components.

Other features of the composition

The delicate digestive tract of a newborn is prone to the formation of gases, colic occurs. Natural feeding helps to mitigate this process. Due to its mild laxative properties, breast milk promotes the speedy release of meconium.

Perhaps in the near future, breast milk will be used to make a cure for cancer. Scientists have found that a complex of whey protein in breast milk and oleic acid is formed in the stomach of breastfeeding children, which has an anti-cancer effect. This complex was named HAMLET. It has already been established that it kills about 40 types of cancer cells.

Despite all the disadvantages of the composition of the artificial mixture, breast milk substitutes are necessary. They save the lives of babies by providing the body with the necessary substances, due to the lack of a natural source of food.

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- 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 progenitor 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 the framework of 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 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 food for an infant, but equally as a 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 a 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 (the whey protein of 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) when interacting 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 a lean product either. 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
• Ascorbic acid (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 known for certain 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 the purest water myth - the theory that a baby "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, development period, 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.

A complete balanced diet for a nursing mother is needed primarily by 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 common mistakes when breastfeeding, the mother may unwittingly 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 correctly 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.

The first and main food for babies born is breast milk. The product that a woman's mammary glands produce is unique in composition and properties. Milk both surprises and frightens a nursing mother: either a lot of it, or a little; too watery or too thick; with a bluish or yellowish tint - what if such food is no longer suitable for a child ... The woman is worried. It's time to get to know the miracle of nature, the real "elixir of life", about which scientists still know far from everything.

What is breast milk and where does it come from

During pregnancy, a natural mechanism is launched in a woman's body, designed to provide a good nutrition for a small person. All the "gears" of the mechanism operate smoothly, as in a model factory.

Breast milk is a product that is produced from particles formed by blood and lymph. These fluids are filled with beneficial substances isolated from the mother's food. Milk is created and stored in the alveoli, tiny sacs of glandular tissue located in the female breast. The alveoli are collected in clusters, from which the milk ducts stretch to the nipple.

Alveoli with milk, adjacent to the muscles of the chest, are connected to the nipple by ducts

The hormone prolactin, which is released during pregnancy, stimulates milk production. However, two other hormones - estrogen and progesterone - at first do not allow prolactin to "unfold in full force": otherwise milk rivers would flow from the nipples even before the baby was born. Only on the eve of childbirth, prolactin becomes the main hormone, and with the birth of a new person, the mother's body begins lactation - the production of milk.

In order for the nutrient fluid to run from the alveoli along the ducts without interference and the newborn can easily “extract” food from the nipples, another hormone, oxytocin, is included in the work. He is responsible for reducing muscle fibers. Thanks to oxytocin, the ducts at the nipples expand, making it easier for the milk to pass directly into the baby's mouth. And a nursing mother feels how her chest is literally “bursting”.

Flowing and changing: stages of milk formation

In the process of formation, breast milk goes through several stages:

1. Colostrum. A thick yellowish liquid with a high concentration of nutrients and antibodies; colostrum helps the newborn to adapt to a new method of nutrition, provides protection against allergies and infections. There is little water: until the baby has improved kidney function, the need for drinking is minimal. Colostrum contains a large number of proteins, natural antioxidants - vitamins A, E, beta-carotene. Produced in the first four days after birth.
2. transitional milk. Yellowish at first, then turns white. In such a product, the amount of carbohydrates that stimulate the growth of a small organism increases. Transitional milk nourishes the baby until he is one month old.
3. Mature milk. White or with a bluish tint. Saturated with carbohydrates and fats, which increases the energy value, and proteins are two to three times less than in colostrum; lower and the concentration of antioxidants. During the day, the amount of mature milk reaches one and a half liters.

It is sometimes said that breast milk has three ages.

Metamorphoses of breast milk: depending on the "age" changes the composition and color

After 6 months, the composition of milk changes again: the level of immunoglobulin increases, energy value- so that the baby develops healthy and strong. And during teething, there is more calcium in breast milk.

The quality of the nutrient fluid varies from case to case - due to such factors:

• time of day - during the day, mother's milk is thicker, at night - more liquid;
• weather conditions - in the heat, the milk liquefies (so that the baby can better quench its thirst), and in the cold it thickens;
• mother's well-being - weak immunity, medications change the color and taste of the product;
• the strength and diligence of the child - if the baby sucks actively, breast milk becomes fatter.

When the baby is applied to the breast, the nerve endings in the nipple are stimulated; a signal goes to the maternal brain - “give prolactin!” - and the production of the hormone increases. This means more breast milk. As a result, how much the baby ate - so much was produced by my mother's "dairy factory".

In the milk of a woman, according to various sources, contains from five hundred to a thousand components, of which most scientists have not yet been able to accurately reproduce. In addition to valuable substances, the nutrient fluid contains approximately 700 types of beneficial bacteria - they form the intestinal microflora - as well as some harmful microbes so that the baby's immune system learns to resist infections.

It is hard to believe that such a drink, as if thought out to the details, was created outside the walls of a modern laboratory and without human participation at all; this miracle was given to us by biological evolution.

A little more about the composition of breast milk

Mature mother's milk is 88% water, so there is no need to additionally feed the baby. In the remaining 12% - pantry useful substances. Every nursing mother has a complete set of valuable elements in the fluid produced by the mammary glands.

Table: Nutrients in breast milk

The energy value of 100 g of breast milk is 280 kJ; calorie content on average - 67 kcal.

Types of breast milk

The fatter the milk, the less it is in mammary glands. But even within the same gland, the fat content of the nutrient fluid is different. It depends on the type of milk. Distinguish:

• foremilk - liquid, bluish tint; is released in the first minutes of feeding, since it is located next to the excretory ducts of the glands; contains a large amount of water (so that the baby better quenches his thirst), as well as salt and carbohydrates;
• back milk - thick, yellowish; enters the ducts after 15-20 minutes of feeding the baby; rich in nutrients, therefore it is considered a complete food for a growing organism; improves intestinal microflora.

If the product of the mammary glands is bluish, then this is foremilk; if the color is white-yellow - back milk, more fatty

The more often a nursing mother puts her baby to her breast, the more hindmilk is produced.

It happens that the baby is naughty: having sucked out the front milk from the breast, it does not want to “work” further. Mom readily substitutes the second breast. In vain. The baby will never try the best milk, having received only a thin version from both breasts. The result is indigestion and slow weight gain.

To help your baby get enough hind milk, try:

• apply more often to the chest; if the break between feedings is long, the milk stratifies, the watery part approaches the nipple, and the thick part remains in the depths of the breast;
• make sure that the baby sucks correctly, capturing the entire nipple, as well as part of the halo, with his mouth - then he will be able to draw out both the fore milk and the hind milk;
• when the baby "shirks from work", take a break in feeding; after some time, offer the breast again - now it is unlikely to refuse.

"Competent" breast sucking is an important factor: when the baby captures the entire nipple, it empties the breast completely

Some mothers go to the trick of decanting foremilk so that the baby gets only hindmilk. However, in this case, the baby will not receive enough liquid, which quenches thirst and helps to digest dense food.

What is the benefit of feeding

The product, derived from the female mammary glands, is unmatched from a practical point of view, because:

• not limited by the expiration date, because it does not deteriorate;
• does not need cooking;
• not worth a dime.

The emotional aspect is also important: during feeding, the mother is vaccinated against stress; a woman develops a maternal instinct, a feeling of attachment to the baby appears. In turn, the baby at the mother's breast feels peace, protection from fears or ailments, so she often falls asleep after sucking.

According to the observations of scientists, children fed with breast milk grow up strong, sociable, with a positive outlook on the world.

Taste and color: features of milk changes

“Sweet milk for you” - this is the wish for a nursing mother and a newborn. In fact, women's milk tastes sweet - thanks to lactose, milk sugar. This substance is necessary for the development of the brain of a tiny "homo sapiens".

It is a mistake to think that mother's food passes into breast milk. Food products are first broken down into molecules, then absorbed into the blood, some of which reaches the alveoli and is converted into milk there. So the baby distinguishes only a distant aftertaste of the foods eaten by the woman. For example, garlic: the odorous representative of onions spoils the taste of baby food, so nursing mothers are advised to exclude garlic from the diet. However, not all children turn up their noses from “garlic milk”: some, imagine, like it.

Sometimes women, having tasted their milk, admit that it tastes nasty. But this does not mean that the baby drinks "muck" out of hopelessness. The taste sensations of the child are special, and mother's milk almost always suits him.

When milk is salty

Sometimes milk suddenly acquires a salty aftertaste. Mom is scared: she ate something wrong. However, the food is completely irrelevant. The reasons are:

• the arrival of menstruation; hormonal changes entail an increase in the salt content in breast milk;
• involution (reverse development) of milk - occurs when the child is one and a half years old; the baby already receives useful substances from adult food, breast milk supplements the diet; therefore, there are fewer proteins, fats and carbohydrates, and more biologically active substances (including sodium salts) necessary for the young body;
• medication use; sometimes mom needs drug treatment, the woman is forced to swallow pills; the components of the drugs enter breast milk and change the taste of the liquid (including making it salty);
• lactostasis and mastitis; during the stagnation of milk in the mammary gland, the amount of sodium salts increases; at the same time, a healthy breast produces the usual sweetish liquid.

Despite the fact that you are logically afraid to feed the baby from the nipple with salted milk, with lactostasis and mastitis, do not rush to change the breast. It is the child who acts as a “doctor”, who, actively sucking out the nutrient fluid from the diseased chest, helps to eliminate stagnation. Salty milk will not harm the baby. In one week, the taste should be restored.

Redness and thickening of the breast is a sign of milk stagnation (lactostasis); lactostasis does not affect the quality of milk

Sometimes salty aftertaste has colostrum.

Blue, green, pink

At different stages of formation, milk acquires characteristic color shades. For example:

• in colostrum yellow with an admixture of cream - due to the high concentration of fats;
• in transitional milk White color, sometimes with a yellowish tint;
• mature foremilk - translucent, whitish or bluish; blue tint gives lactose;
• mature hindmilk is white because it is saturated with fats;
• during involution, mother's milk turns yellow again - it approaches colostrum in composition.

If the mother's nutrition does not affect the quality of milk, then it can affect the color. So, because of food dyes, children's food acquires:

• an orange tint when a woman ate carrots, pumpkins with appetite;
• a greenish tint, if the diet has a lot of greens, vegetables Green colour or drinks with a similar color;
• blue color, when using some berries;
• pink, from cherry or raspberry lemonade;
• a brownish tint when a nursing mother for some reason drinks a lot of cola and pepsi.

Colored milk, as a rule, does not harm the baby, although it scares the nursing mother. But you should be worried when blood or purulent discharge appears in the milk. Blood is a consequence of cracks in the nipples or the development of mastitis. If mastitis has passed into the purulent stage, traces of cloudy exudate are found in the food of the baby; in such cases, a nursing mother needs to immediately consult a doctor.

The World Health Organization does not recommend stopping breastfeeding if there is blood or pus in the milk. Argument: pus is destroyed white blood cells - actually dead cells that will not harm the health of the child.

However, Russian medicine demonstrates a more cautious approach in this matter and advises mothers with purulent mastitis to express milk from a diseased breast, while feeding the baby healthy. After getting rid of the disease, the nutrient fluid will again become available in both "reservoirs".

If you are afraid to give your child a breast infected with infectious mastitis, express milk from it so as not to lose lactation

Effect of stress in mothers on the quality of breast milk

There is an opinion that a strong nervous excitement that has arisen in a breastfeeding woman is literally transmitted to the child with milk. And in general, infant food can be lost.

Science has found out: even during times of severe stress, milk in the mammary glands continues to be produced as if nothing had happened. Useful, high-quality milk that does not contain any "stress" hormones. However, a failure in the body of a woman gives the hormone oxytocin, which is responsible for the release of nutrient fluid. Therefore, the baby whimpers when it is applied to the breast: it is difficult to suck.

When a baby is "not in a good mood" at the mother's breast, this does not mean that the "stress hormones" were transferred to the child from the woman

If a nursing mother calms down, overcomes stress, oxytocin will also “come to its senses”, restore normal functioning - and milk will flow from the breast as before. Therefore, there is no reason during attacks of nervous excitement to stop breastfeeding and deprive the baby of the best food in the world.

When to stop breastfeeding

Month after month, the children's menu is replenished with new products and dishes, the baby masters unfamiliar tastes and smells. He already receives useful substances from adult food. The role of breast milk is declining. When a child turns one year old, a nursing mother thinks about weaning.

The recommendations World Organization health advice advises, if possible, to continue breastfeeding up to one and a half to two years. Because in late milk there are a lot of substances that positively affect the development of the brain - as a result, the child will receive high intelligence.

Other reasons to continue breastfeeding after your baby's first birthday:

• breast milk relaxes, calms, helps to fall asleep more soundly;
• protects against intestinal infections;
• while moving, there are not always conditions to prepare high-quality baby food, and mother's milk does not need to be prepared;
• breast milk will serve as a complete food when the baby is poisoned or at a high temperature, when other products are contraindicated.

However, in a barrel of honey there is also a fly in the ointment. When the baby “hangs on the chest” for a long time, he risks:

• get anemia - because, counting on supplementary feeding, the child is not given enough products with iron, but there is no longer an element in mother's milk; as a result, the level of hemoglobin decreases;
• get malocclusion - due to prolonged sucking;
• experience painful experiences - at an older age, it is more difficult for children to give up breastfeeding;
• be known among peers as a “sissy”, as they learn to be independent later than other children.

In principle, the child's body after the first year of life is able to develop without mother's milk. When a child takes the breast without much desire, and the mother is exhausted by a diet and a strict feeding regimen, or is eager to go to work, there is no longer any point in continuing to breastfeed.

Just stop breastfeeding the baby - the baby will survive the loss without shock. Especially if for dinner he gets a plate with his favorite dish.

Video: Dr. Komarovsky about how old to breastfeed a child

Breast milk is truly unique. There is no mixture in the world that would exactly repeat chemical composition breast milk. Nature, having thought through everything to the smallest detail, has made this product indispensable for a growing and developing organism. Milk contains more than half a thousand useful substances, most of which have not yet been synthesized.

A woman's body prudently begins to produce milk long before the baby is born. In organism future mother the hormone prolactin is produced, under the action of which the mammary glands produce milk. Its formation is facilitated by blood and lymph, with the help of which the body receives particles that turn into nutritious milk.
The composition of mother's milk is unique, as a result of which it is not possible to find women with the same proportions of certain substances, despite the identity of its components.

Water

Water accounts for an average of 87% of the mass fraction of milk. Biologically active, it is quickly absorbed by a fragile body and fully satisfies its need for fluid intake. So, there is no need to give additional water to breastfed babies.

Fats

Fats, which are about 4% in breast milk, are the source of vitality of the crumbs and contribute to the development of his brain. Myelin is an important component of the sheaths of nerve fibers. And one of its components is fatty acids. They are so important that if there is not enough fatty acids in the mother’s body, the mammary glands begin to produce them on their own. And exactly in the amount that the child needs.

Squirrels

There are about 1% of them in milk, the main purpose is to participate in the growth of the child. Women's milk contains several proteins:

• casein. It curdles milk for better absorption.
• whey protein. Promotes rapid digestion and assimilation of curdled milk.
• taurine. It helps develop the brain and nervous system.
• lactoferrin. Transfers iron from milk to baby's blood. Suppresses the activity of harmful bacteria.
• lysosomes. Natural antibiotics, destroy harmful bacteria.
• nucleotides. Participate in the formation of tissues, make them more durable.

Carbohydrates

About 7% are carbohydrates that contribute to the development of the central nervous system, the absorption of micro and macro elements. Bifidobacteria improve the functioning of the gastrointestinal tract, minimize the risk of fungal and bacterial infections.

Breast milk contains a high content of lactose (about 6.5%) and about 1% of other oligosaccharides that promote the development of bifidobacteria in the intestinal tract of the baby. Calcium, necessary for the formation of a strong bone skeleton, is absorbed precisely with the help of lactose. Once lactose is broken down into glucose and galactose, it provides energy to the growing baby's brain.

Oligosaccharides block antigens, thus performing a protective function. One of the oligosaccharides is the bifidus factor, which stimulates the growth of bifidobacteria in the intestinal tract of a child.

Enzymes

The body of the baby is not yet able to produce enzymes on its own, so they are produced by the mother's mammary gland. Enzymes - lipase, amylase, protease, etc. are necessary for the baby to absorb fats. Enzymes break down fats into fatty acids, which also have a strong antiviral effect.

immune factors

Breast milk is rich in immunological protection factors. Immunoglobulins protect the baby's mucous membranes - the first barrier to infection. Immunoglobulins in mother's milk are specific to the pathogens of her child. This is because every time a mother comes into contact with her baby, she inhales or ingests bacteria and pathogens from the baby's skin. In response to this, the mammary gland produces antibodies that enter the child's body with each application, forming his immunity.

age of breast milk

Already three weeks after the birth of the baby, mother's milk becomes quite fatty, watery. There is very little protein in mature milk, but acids - linolenic, linoleic - begin to play the leading role. These organic compounds responsible for the functioning and development of the brain. The mammary glands of a healthy woman produce up to 1.5 liters of milk daily.

In turn, mature milk is divided into two varieties:. The first one is produced on initial stage feeding. They are thinner than the rear, contains large quantity salts, water and carbohydrates. With such milk, the child quenches thirst rather than hunger.
Back milk is much thicker, has a yellowish tint. Such a product satisfies hunger well.

But the composition of breast milk can be influenced not only by the period of feeding, but also by many third-party factors. Yes, at high temperatures on the street, the milk is somewhat thinner. The volume of vital components is also affected by the health of a nursing mother: taking antibiotics and other medicines significantly change both the composition and quality of milk.

What are the benefits of breast milk

Breastfeeding the crumbs from the first days of his life is the key to the good functioning of the digestive tract, mental development, rescue from pneumonia and allergic reactions, infectious diseases.

The process of feeding can be considered an antidepressant for both mom and baby. A nursing mother is happy because she can truly consider herself the most valuable and beloved person for a baby. In turn, milk for a newborn is not just food, but also a way to fall asleep faster, to forget about some kind of fear or experience. The proteins contained in milk act on the nervous system of the crumbs in this way.

Breastfeeding has been proven to reduce the risk of developing cancer. Alpha-lactalbumin, which is found in milk, actively fights against four dozen types of skin cancer.
Natural milk also strengthens the baby's immunity, reduces the risk of developing infectious and allergic manifestations. Also, milk is saturated with antibodies that can protect against possible diseases mothers.

Milk is also an antibacterial agent, which is often used, for example, as a treatment for the common cold. In addition, mothers themselves can use it to heal cracked nipples.

If we touch on the financial side of this issue, then at least breastfeeding is beneficial. Food for the crumbs is always there: it does not need to be boiled or heated. Milk, unlike store mixes, is completely free, which is important for the family budget.

Let's summarize. Mother's milk is a complex product. It contains all the nutrients and exactly in the amount that the baby needs. And as the child grows, the composition of milk changes according to his needs. No formula can completely replace breast milk.