Features of front and rear breast milk: composition, calorie content and beneficial properties. Breast milk: composition, taste and physiology of lactation

Speaking about the composition of breast milk, first of all, one should distinguish between its qualitative and quantitative composition. If high-quality composition is relatively constant and includes mainly water, proteins, fats, carbohydrates, vitamins, macro- and microelements, the quantitative composition is subject to change. Changes in the quantitative composition of the main components of milk depending on the stage are presented in the table.

Quantitative composition of a woman’s breast milk in g/l

Changes in the composition of milk do not occur abruptly, but gradually, affecting not only the main nutrients (proteins, fats, carbohydrates), but also all biologically active substances (vitamins, hormones, minerals, etc.). Let us consider these processes in more detail, tracing changes in composition from colostrum to involutive milk.

Colostrum

It would be more correct to call colostrum not one of the types of milk, but its predecessor. It is secreted from the mother during the third trimester of pregnancy and the first three days after birth in the amount of 5-10 ml per day. This is a thick yellowish sticky liquid that is released not in streams, but in separate drops and is closer in composition to blood than to milk. Colostrum has a significant calorie content, thanks to which the child’s body, even with a very small stomach capacity, receives a sufficient amount of energy.

Components of colostrum characterized by high content

Components of colostrum characterized by reduced content

Transition milk

Three days after birth, blood begins to actively circulate in the mammary glands under the influence of hormones, increasing the production of early transitional milk. It is very similar to colostrum, but differs in larger volume and a changed quantitative composition of components. The content of protein, sodium salts, potassium, vitamins A, E decreases and the content of fat, carbohydrates, and B vitamins increases. After 7-8 days, the composition of milk continues to change, but at a lower rate than before, its stabilization begins to occur. This type transitional milk is called late transitional milk. As for the volume of milk during this period, it begins to adapt to the amount that the child sucks, that is, the hormonal regulation of volume is replaced by the so-called autocrine.

Mature milk

2-3 weeks after birth, mature milk begins to be produced, which is characterized by the most stable composition. The concept of stability here is very arbitrary, since very slowly the protein content continues to decrease and the carbohydrate content continues to increase. Changes in the content of the remaining components are not of such a constant nature and are determined by the child’s needs for them, his age and other factors.

Involutive milk

Produced in the mammary gland during lactation. This stage occurs when the child is 2.5-4.2 years old, when the child is put to the breast only 1-2 times a day. The composition of milk at this time becomes more and more similar to colostrum. It contains especially a lot of macrophages, leukocytes, immunoglobulins, phagocytes and other anti-infective factors.

What influences changes in the composition of breast milk

Characteristics and properties of breast milk components

Today, about 500 components of breast milk are known, and the properties and role of each of them are not yet fully understood. All of them can be divided into several groups, differing in structure, properties and functions performed in the body.

Squirrels

Whey proteins and casein. Most of the protein in breast milk is represented by whey proteins, a smaller part is made up of casein fractions. The ratio of whey proteins to casein depends on the stage. In mature milk it is 60:40. The term “casein” is not entirely accurate in this case, since this protein is formed under the influence gastric juice from caseinogen, which, in fact, is found in breast milk. Breast milk proteins can be quickly absorbed by the baby's body. This is achieved through:

• small size of casein molecules (compared to cow's milk casein);
• the presence of proteolytic enzymes;
• the identity of 18 breast milk proteins to blood serum proteins, due to which they can be easily absorbed in the intestine and enter the blood unchanged.

The vast majority of protein supplied from food is a source of amino acids. In the absence or deficiency of certain amino acids (essential), the body will not be able to synthesize its own protein. TO essential amino acids in newborns include phenylalanine, lysine, isoleucine, valine, leucine, methionine, threonine, tryptophan, histidine.

Free amino acids. In addition to protein, milk contains free amino acids. The presence of free amino acids in milk, such as taurine, is thought to be due to high need in them a newborn baby, which are not covered only with protein.

Important! Free amino acids in milk complement protein, which serves as a building material for the body.

Breast milk contains a special fraction of proteins, which is practically not destroyed in the baby’s digestive system and has immune activity, being components protective system body.

1. Lactoferrin– iron-containing glycoprotein. Due to its ability to bind iron, it can block this element in bacterial cells pathogenic microorganisms thereby suppressing their growth.
2. Immunoglobulins is a group of whey proteins. Their variety is immunoglobulin IgA, capable of enveloping the mucous membrane of the intestines and throat, thereby preventing the penetration of viruses and bacteria through it.
3. Lysozyme– like lactoferrin, it has bactericidal activity, disrupting the integrity of the bacterial membrane. In human milk its concentration is 300 times higher than in cow's milk.
4. Alpha-lactalbumin— promotes the formation of peptides with immunoregulatory and antibacterial properties, supports the growth of bifid flora in the child’s intestines. When it is broken down in the gastrointestinal tract, bioactive lipids are formed, the so-called HAMLET complex, which helps destroy cancer cells.

Important! Proteins are a source of building material for the body, have immune activity, regulate the course of biochemical reactions.

Enzymes and hormones. Main function enzymes are to accelerate biochemical reactions, and hormones are to regulate their speed. Enzymes in breast milk facilitate the absorption of its components, since the synthesis of the child’s own enzymes by the body is still insufficient. Thus, the enzymes pepsinogen and trypsin are directly involved in the breakdown of protein, lipase facilitates the breakdown of fat due to its partial hydrolysis before entering the stomach.

Nucleotides. When they talk about the protein content of milk, they often mean total protein, determined by the calculation method based on nitrogen content. However, the nitrogen-containing compounds of milk include not only proteins, peptides and amino acids, but also other nitrogen-containing compounds. These substances include nucleotides - nitrogen-containing compounds, precursors of DNA and RNA, the content of which in breast milk is 7-10 mg/100 ml. In the human body, their synthesis is limited and occurs only in certain tissues, so food is almost the only possibility for entry into the body. Their functions are as follows:

• maturation immune system and the formation of an immune response;
• a universal source of energy that promotes cell growth and division;
• participate in the formation of normal intestinal microflora and the metabolism of essential fatty acids.

Fats

Human milk fat, like most natural fats, has several main components:

• triglycerides;
• phospholipids;
• sterols.

Triglycerides. They are the main part of fat and are esters of glycerol and fatty acids. The structure of human milk triglycerides differs from triglycerides of other fats in the position of palmitic acid, which ensures its complete absorption by the child’s body, and in the predominance of polyunsaturated fatty acids over saturated ones. fatty acids. Polyunsaturated fatty acids are not synthesized by the human body and are essential. A special place among them is occupied by linoleic acid (the precursor of arachidonic acid) and α-linoleic acid (the precursor of docosahexaenoic and eicosapentaenoic acid), which perform a number of important functions:

• promote normal growth;
• participate in the formation of the immune response;
• necessary for the normal formation of the brain and neuroretina;
• are involved in mechanisms that activate digestion and promote the maturation of intestinal cells.

Sterols. Their most important representative in breast milk is cholesterol, which is involved in the formation of cell membranes, nerve tissue, the synthesis of certain vitamins, in particular vitamin D, hormones and other biologically important substances.

Phospholipids. Their the most important representative is lecithin, which limits the deposition of ballast fat and promotes protein synthesis in the body.

Carbohydrates

Human milk carbohydrates contain lactose and oligosaccharides. Fructose, sucrose (less commonly maltose) are not always found.

Lactose. It is the main carbohydrate in human milk. This carbohydrate is found only in milk and is therefore also called milk sugar. Along with providing the body with energy, it performs a number of other important functions. So, when lactose breaks down in the small intestine, galactose is formed, which:

• participates in the development of the central nervous system;
• promotes the formation of beneficial intestinal microflora.

For the breakdown and further absorption of lactose, it is important that the child’s digestive system synthesizes a sufficient amount of lactase, the enzyme that breaks it down, in otherwise Significant amounts of undigested lactose lead to symptoms Small amounts of undigested lactose are considered normal occurrence and, entering colon, is used by beneficial microflora with the release of organic acids that stimulate the maturation of intestinal cells and its peristalsis.

Lactose in human milk differs from lactose in cow's milk in its isomeric structure. While in human milk it is β-lactose, in cow's milk it is predominantly α-lactose. β-lactose differs from its isomer in bifidogenic properties and promotes the absorption of Ca, Mg, Mn, Zn. Due to the predominant content of lactose in breast milk, it has a low osmolarity, which is important for the normal absorption of nutrients.

Oligosaccharides. About 130 types of oligosaccharides have been identified, biological role Most of them have not yet been studied enough. Many of them are able to suppress the binding of toxins of viral and microbial origin to intestinal epithelial cells. All oligosaccharides are prebiotics, stimulating the growth of beneficial intestinal microflora.

Vitamins, minerals and trace elements

The content of minerals in human milk is significantly lower than in the milk of most mammals, but it provides all the necessary needs of the child’s body. The content of vitamins depends on the diet of the nursing mother. This is especially true for water-soluble vitamins, such as vitamin C. Vitamin D, although found in breast milk, is not able to fully provide physiological need, therefore it is introduced additionally into the child’s diet.

In contact with

The baby is born, as they say, “at the table.” At the baby's disposal, mother's milk is the best food in the world: in terms of its richness of nutrients, it is unrivaled. The child grows and develops, receiving everything he needs from reservoirs that are not depleted. A woman takes the generous gift of nature for granted, often without thinking, under the influence of which a nutritious white liquid suddenly appears in the mammary glands. Meanwhile, the mechanism of breast milk formation is debugged in the process biological evolution down to the details. Let's figure out how this happens.

Who does magic in the dairy kitchen and how?

The natural process of producing human milk, which accumulates in the mammary glands and is then released regularly, is called lactation (from the Latin lacto - I feed with milk). Milk begins to be released from the nipples immediately after childbirth, but preparations for lactation are already in full swing during pregnancy.

The mystery of the formation of mother's milk was of interest to scientists of the ancient world. IN Ancient Egypt wrote scientific papers on how to increase the amount of baby food; Aristotle recommended not giving colostrum to infants (and was very wrong), and Hippocrates put forward a hypothesis about the origin of milk from... menstrual blood.

Over the past half century, medical science has received more information about the product that a woman’s mammary glands produce than in all the past centuries. Proved that:

It seems that a “thinking” substance flows in the mother’s body, which sees its task as laying little man a strong foundation of health.

The “Elixir of Life” still keeps many secrets: scientists have not yet been able to synthesize it - advanced technologies have been powerless to unravel full composition nutrient fluid.

Breast milk contains from five hundred to a thousand substances valuable for the body; at laboratory research discovered seven hundred species in it beneficial bacteria- for the formation of intestinal microflora - as well as a small amount of harmful microorganisms. It is believed that the baby’s immune system “trains” on pathogenic microbes: it learns to produce antibodies that kill pathogens.

"Creators" of breast milk

Female sex hormones are responsible for preparing the body for lactation. On different stages Certain hormones are “connected” to the process. So, from the first trimester of pregnancy, the breasts begin to grow - this is the result of an increase in synthesis:

• estrogens;
• gonadotropins;
• prolactin.

In later stages the level increases:

• progesterone;
• placental lactogen;
• corticosteroids.

Thus, hormones, clearly performing their functions, prepare the breasts for lactation. The woman feels the glands literally “bursting”; they become more sensitive. The nipples darken and swell. Tubercles appear nearby; under the skin there are glands with sebum - a natural moisturizer that will help the nipples remain soft and elastic.

An increase in breast size and a feeling of heaviness are the result of hormones working in preparation for lactation.

Prolactin

12 weeks before birth, it is time for breast milk to begin to form. Prolactin is responsible for the process: the hormone is actively involved in the work, the glands begin to produce colostrum. If there were no restraining factors, in the third trimester milk would already flow like a fountain from the pregnant woman’s breast. However, the activity of prolactin is partially blocked by estrogens and progesterone circulating in the bloodstream.

Before childbirth, progesterone and estrogen levels drop. Prolactin no longer holds anything back - it stimulates milk production without obstacles. The woman's breasts are growing again - especially since the milk is not leaking out yet. But then they put the newborn to the breast, the baby grabbed the nipple and began to suck greedily - first colostrum, then real milk.

Prolactin is produced in the cells of the anterior pituitary gland. When a child is born, 70–80% of the pituitary cells are “connected” to the production of the hormone. It has been noticed that production increases at night, during sleep - which is why nursing mothers are advised to get a good night's sleep (note that for many this is an unattainable dream).

Night sleep is the time when a breastfeeding woman produces the “motherhood hormone” prolactin

When your baby suckles, the nipple becomes irritated nerve endings. Impulses travel along the fibers to the brain, as if informing - prolactin is needed! The pituitary gland responds with increased production of the hormone. As a result, more prolactin means more milk. Here is the secret of an inexhaustible supply of baby food: the baby, by actively sucking, stimulates the flow of food for the next feeding.

However, the process of prolactin formation threatens to slow down if the baby latches onto the breast incorrectly, grasping only the tip of the nipple. As a result of sluggish sucking, the brain becomes too weak nerve impulse. Mom notices that there is less milk. To help your breasts become full again, teach your baby to put the entire nipple in his mouth, as well as part of the areola (the pigmented area around the nipple).

The amount of breast milk a mother produces depends on how the baby latches onto the nipple correctly.

Oxytocin

This is a hormone regulator. Organizes the movement of breast milk through the ducts of the mammary gland. Oxytocin, like prolactin, is produced in the pituitary gland, from where it enters the bloodstream.

After active sucking, along with prolactin, the amount of oxytocin also increases. The hormone relaxes the muscles - as a result, milk moves to the nipple without obstacles, and then into the baby’s mouth. At these moments, the nursing mother feels the so-called hot flashes. Oxytocin can also act in the intervals between feedings - then a little milk flows spontaneously from the breast.

The hormone also affects:

• on muscle contractions uterus, which helps stop bleeding after childbirth;
• on the mood, emotions, mental state of a woman;
• by the smell of the breast - attracts the baby so that he himself reaches for the nipple.

If the mother is in a bad mood or stressed, there is not enough oxytocin: the muscles are compressed and do not relax, and the path to milk is blocked. Sometimes even a breast pump doesn't help. The woman thinks that the milk has disappeared, but all she needs is to calm down. The production of oxytocin depends only on emotional state nursing mother.

What does milk consist of and how is it formed?

IN chest Women have alveoli - miniature “sacs” of glandular tissue. Each alveolus is a tiny laboratory where mother's milk is created and stored.

On the eve of childbirth, the circulation of blood and lymph in a woman’s body increases: future mom feels like her chest is getting heavier - the alveoli are filling with milk. Nutritious baby food is a product formed from blood and lymph particles; substances from the mother’s food, previously broken down into molecules, enter these liquids. That is why:

• a woman’s diet does not directly affect the quality of breast milk; however, microparticles of products such as onions and garlic change the taste of infant food (and it is not at all necessary that the baby will refuse “garlic” milk);
• The properties of breast milk are similar to lymph and blood: it does not coagulate thoracic ducts under influence high temperature body, just as the blood does not clot in the vessels and does not deteriorate.

So, milk accumulates in the alveoli of the breast. The “bags” are collected into clusters (an analogy with a grapevine suggests itself), and the clusters form lobules of the mammary gland. Ducts stretch from the alveoli, connecting with each other along the way and forming milk sinuses - dilated ducts - at the nipple itself. There are 15–25 sinuses in each breast. Then the milk penetrates the nipple pores, and from there into the baby's mouth, which is irrigated with a splash of nutrient fluid.

Lobules with alveoli - storage of breast milk, from where it flows through the ducts to the nipple

And again - about the correct grasp of the breast: the more actively the baby sucks, capturing the entire nipple with his lips, the more he compresses the sinuses with his lips and the more milk he receives. If the baby grabs only part of the nipple, the sinuses are left alone, and milk is squeezed out of them drop by drop. As a result, the child remains hungry.

Three ages of breast milk

The milk that appears immediately after birth differs in composition from that which comes later. Depending on the time of appearance of the nutrient fluid, three stages of milk formation are distinguished (they also say that breast milk has three ages):

1. Colostrum begins to be produced 12 weeks before birth, but can be periodically released from the nipples as early as the second trimester of pregnancy. The first baby food comes out of the breast another 3-4 days after the baby is born.
2. Transitional milk - produced before the baby is one month old.
3. Mature milk - feeds the baby until the end of lactation.

“With age,” breast milk changes both consistency and color

Colostrum is the first food in life

The yellowish liquid with a thick sticky consistency contains a lot of nutrients and antibodies. Colostrum performs three main tasks:

• helps the newborn get used to a new way of receiving food;
• promotes the development of intestinal epithelium, preparing for absorption mature milk;
• protects the baby from infection and allergies.

There is little water in colostrum: the child’s kidney function is just getting better, so the need for drinking is low. Mainly the first milk contains:

• high concentration of leukocytes and immunoglobulins - for the development of immunity in the child;
• beneficial microflora;
• protein complex - protein concentration is 2–3 times higher than in mature milk; the protein lactoferrin removes excess iron, which feeds pathogenic microbes;
• amino acids - also 2 times more than in milk, which will come later;
• vitamins A, C, D, E, beta-carotene;
• trace elements - sodium, chlorine, zinc, selenium.

Colostrum contains the most antibodies immediately after the baby is born, so it is important to follow the breastfeeding ritual for 30 minutes.

The child receives the first immune protection - and it is very reliable.

There is little fat and lactose (milk sugar) in colostrum. Despite its complex composition and thickness, the first milk is easily digested without overloading the digestive system, which is just being formed; The volume of a newborn’s stomach is no more than a teaspoon. And you need just a little bit of colostrum to fill you up - about 30 ml per day. Sometimes the mother panics: there is so little first milk that it is not even noticeable whether the baby is getting anything from the breast or not. However, if the baby has bowel movements regularly, there is enough food. You need to feed frequently at this time - 8–12 times a day.

During pregnancy, colostrum can cause irritation and anxiety, for example:

• ooze from the chest, serving as a breeding ground for pathogenic microbes; buy breast pads at the pharmacy and change them often;
• cause a desire to express, which is absolutely not allowed: you will provoke the production of oxytocin, which will ultimately increase the tone of the uterus and create a threat of miscarriage or premature birth;
• contain blood impurities - in individual situations This is considered normal, but it is better to consult a doctor.

Immediately after childbirth, a mother may notice colostrum on her newborn daughter’s nipples. It’s okay: the hormone prolactin passed from the mother to the child in the womb. Soon hormonal background will return to normal, the discharge will disappear.

Transition milk

On the 3rd–4th day of feeding, milk comes in quickly; the breast thickens and becomes hot to the touch; sometimes mom feels pain. The color and composition of milk changes. The nutrient liquid gradually becomes white, it already contains more water. Other changes:

• the amount of sodium and chlorine decreases;
• the amount of protein decreases;
• the level of lactose and fats rises so that the baby’s body grows and develops; Colostrum did its job, partially adapted the stomach and intestines to taking complex foods.

There are early and late transitional milk. Early is formed approximately within a week after colostrum. Later, which step by step prepares the baby's body to absorb mature milk, secretes mammary glands from 3 weeks to 3 months. If the mother gives birth not for the first time, the transition to mature milk is shorter - from one month to one and a half.

In the first weeks of lactation, breast milk is produced under the influence of hormones, which means its quantity does not depend on the frequency of the baby’s breastfeeding. Later, endocrine control weakens, and milk production is regulated by the emptying of the mammary glands: how much the baby has sucked, so much will arrive at the next feeding.

Mature milk

A nursing mother senses the arrival of such milk by the following signs:

• the breast becomes softer;
• before feeding, the breasts no longer “expand”; the tides go;
• milk production stops between feedings (this was the case when hormones were responsible for lactation); Now milk is produced when the baby sucks the breast.

Mature milk is white or bluish in color. It differs in composition from colostrum and transitional:

• the content of proteins and amino acids is two times lower;
• significantly higher levels of fats and carbohydrates;
• there are fewer laxative components, which is why the baby walks “in a big way” less often than in the first weeks of life.

100 grams of breast milk contains approximately 67 kcal.

Mature milk, like healthy foods, contains components important for life. Only no other product contains such a unique combination of substances.

Water

There was very little of it in the colostrum; mature milk is already 87% water. Therefore, if the baby is exclusively breastfed, there is no need to supplement the baby: mother’s milk is both food and drink.

The liquid contained in milk is absorbed better than any other.

Carbohydrates

7% of breast milk is carbohydrates, mainly the milk sugar lactose. To ensure that lactose is easily broken down in the body, breast milk also contains a special enzyme, lactase.

Carbohydrates are needed for:

• development of beneficial intestinal microflora;
• normal absorption of iron and calcium;
• development of the brain and nervous system.

Fats

Breast milk contains 4.5% fat; To make it easier to digest, the “kit” includes a lipase enzyme that can break down fats. Special value represent polyunsaturated fatty acids omega-3 and omega-6; in breast milk their ratio is ideal - 5:1. Fatty acids are responsible for the development of the baby’s intelligence and the formation of the nervous system.

Fats have high energy value. However, after 6 months of the baby’s life, the amount of fat in mother’s milk decreases: the period of intensive growth and weight gain is over, and the need for energy has decreased.

Squirrels

They serve as “building material” for cells. Mature milk contains only 1% proteins; consist of the same substances as blood proteins - globulins and albumins - the baby’s body easily absorbs them. The decrease in the amount of proteins is explained by the introduction of complementary foods from the 6th month of lactation: there are also a lot of “building materials” in purees and cereals, and in order to avoid a protein “overdose”, which means increased load on the liver and kidneys, milk changes composition.

The role of breast milk proteins:

• participate in the formation of skin tissue;
• process fats, synthesize nucleic acids;
• help develop the nervous system;
• form protective forces body (immunoglobulins are proteins);
• promote the growth of the baby.

Vitamins and microelements

The small amount of these beneficial substances (1%) in breast milk is compensated by the balanced composition and effectiveness of the effect on the baby’s body. Thus, calcium is perfectly absorbed due to the optimal ratio with phosphorus. Iron from human milk is absorbed by 50–70%, while from cow's milk it is absorbed by a maximum of 10%. And all because in mature breast milk the amount of folic acid, helping to break down the microelement.

Here are just a few beneficial features vitamins and microelements:

• improve metabolism;
• participate in the construction bone tissue, synthesis of collagen - connective tissue;
• normalize work digestive tract;
• supply tissues and organs with oxygen;
• coordinate kidney functions, support liver function;
• strengthen the immune system;
• protect cells from “attacks” from free radicals.

Breast milk also contains 20 types of hormones, including sex hormones, growth hormones, and thyroid hormones.

Foremilk and hindmilk

This is how the nutrient liquid was roughly divided. Foremilk is more accessible to the baby and is concentrated at the nipples; it contains a lot of liquid, proteins and lactose. Sometimes it takes on a bluish tint. In the first few minutes of breastfeeding, the baby only uses foremilk, the task of which is to quench the baby’s thirst.

Towards the end of feeding, hind milk comes in turn. He has a rich White color, the concentration of fats is 4–5 times higher than in foremilk. Of course, the back is more nutritious, so it is important that the baby “gets” to it, otherwise he will remain hungry.

The difference is obvious: foremilk is liquid, reminiscent of muddy water; back - thick and greasy, creamy in color

In principle, the alveoli contain one type of milk - the fatty one, hind milk. It’s just that while it flows down the ducts, it leaves some of the fat molecules behind. When the watery milk is sucked out, the fat is separated from the walls of the ducts and in turn moves towards the nipple.

“Costs” of the female body for lactation

Producing breast milk requires energy. Partial energy reserves are made during pregnancy; With the onset of lactation, accumulated fats have to be burned.

Scientists have found that 500 calories are spent daily on the production of mother's milk. To prevent the body from weakening, a nursing mother should eat properly, without overeating, but also without limiting her intake. necessary for the body products. So:

• during lactation, a woman needs to consume at least 2700 calories every day; that's 500 calories Furthermore what an ordinary girl of childbearing age needs;
• It’s better to sit down at the table every 2–3 hours, put it on a plate small portions; when you have time, make up sample menu per day, taking into account the calorie content of foods;
• In order not to harm the baby’s health and not to increase the amount of fat in food, avoid fried foods; correct methods of heat treatment of food - stewing, boiling, baking.

Normally, a nursing mother produces up to 1300 ml of mature breast milk per day. The duration of lactation varies: from 5 months to 2 years. Depends on the individual characteristics of the body.

It is possible to increase milk production the only way: Put your baby to your breast more often. It has been proven that bust size is not a decisive factor in successful breastfeeding; The main thing is that the baby conscientiously empties the reservoir, then the hormone prolactin will take care of filling it.

As for lactic tea and other drinks that the market offers, their benefits seem doubtful. Such drugs do not affect female sex hormones in any way, and it is the hormones that are responsible for lactation. True, herbs such as fenugreek and basil contain plant estrogens, similar in composition to female hormones, but the mechanism of their effect on lactation is not clear.

They also say that breast milk stimulates the flow of milk drinking plenty of fluids- many nursing mothers claim that they have felt this effect on themselves. However, this fact has also not been scientifically confirmed, because if there is really little milk, it will not appear from the water.

Milk in female breast does not form immediately - the process begins during pregnancy and continues for another 2–3 months after birth. These days, if a nursing mother feels a lack of milk, she should not panic: the delicate mechanism may malfunction, but the problem is temporary. Having understood how the “dairy kitchen” works, you can easily remove obstacles; Give your baby breasts on demand, and not on a schedule, as our grandmothers did, and the milk will come back. When feeding finally improves, you will feel relief and have a lot of pleasure.

A professional television journalist, she worked for many years as a special correspondent and commentator on federal television channels (VGTRK, TVC). Author of documentaries. I have awards, including state ones. In recent years, he has been the editor-in-chief of the private television company PUL.

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Myth No. 1. You need to eat a lot

“The quantity of breast milk and its quality depend on many factors, the main one being the nutrition of the nursing mother.”

The amount of production from the mother’s “dairy” has nothing to do with malnutrition, since the milk is not obtained from products consumed by the woman. Fats and proteins are secreted by the breast cells themselves. A- and p-casein, lactoalbumin and P-lactoglobulin are formed from proteins in the mammary gland. Only immune globulins and serum albumin enter milk in preformed form from the blood. But the energy costs that the nursing body undergoes must be compensated good nutrition. Therefore, the quantity and even quality of milk, even with poor nutrition, may be sufficient for the child’s needs, but the female body may not be able to withstand the load, because the breasts will “take” the resources that are required to produce milk from all the reserves and reserves of the body.

Myth No. 2. About the impact of products on a child and “allergy to hepatitis B”

“A nursing mother should monitor her diet very carefully; at first, everything potentially allergenic products. New foods should be introduced one per week and the child’s reaction should be closely monitored.”

There is a myth that some foods can cause a reaction in a child: from gas formation to allergic reactions.

Firstly, two concepts are often confused: allergies and food intolerances; these are two different things. In one case this is systemic disease With hereditary factor, in another - this is a consequence of inadequate feeding: too frequent shifting from one breast to another, supplementing and feeding. The cause of food intolerance in the form of bloating, changes in stool character, dysbiosis and dermatitis must be sought, first of all, in the method of breastfeeding, and not in the foods consumed by the mother. In the third case, the allergy - a consequence of infection of the mother's milk - is no longer a food allergy, but a bacterial allergy; it cannot be treated by adjusting the diet.

Food products themselves cannot become aggressive for a child in a mother who knows for sure that she tolerates them well; the product simply does not have any ways through which it will become an aggressor in mother’s milk. But the mother’s negative reaction to the product will immediately affect itself in the form food intolerance The child has.

Factors contributing to the development of food sensitization (allergization) in children:

Hereditary predisposition;
. gastrointestinal pathology in the mother, leading to permeability of the intestinal barrier, as a result of which food allergens, circulating in the mother’s blood, pass through the placenta to the child during his period intrauterine development
. late breastfeeding after childbirth
. supplementary feeding with formulas in the first days of life
. supplementary feeding with formulas at 2-3 months of age if hypolactia (lack of milk) is suspected
. consumption of highly allergenic foods by mothers prone to allergies large quantities(non-compliance with a hyposensitizing diet)
. It is of no small importance that the father of the unborn child follows diets if the father has allergies or is prone to allergies
. mother's consumption of large amounts of preservatives and dyes, which strongly irritate the mucous membrane gastrointestinal tract and increasing the absorption of allergenic substances into the blood
. various products foods can change the color and consistency of the baby's stool if they contain substances that can pass through the blood into breast milk.

K potentially dangerous products still include alcohol and caffeine in excessive doses. For alcohol - over 1 ppm per day (this is 1 glass of wine or 1 bottle of beer). For caffeine - over 200 mg per day (that's about 2 cups of coffee).

Myth No. 3. You need to drink a lot

“It should also be taken into account that during lactation a woman needs significantly more water. It is no coincidence that mothers are recommended to drink a glass of tea with milk before each feeding of the baby.”

Does milk tea actually increase breast milk production? This is one of the “favorite” myths among nursing mothers. But let's figure out what affects the amount of milk. In the body of a nursing woman, milk is formed not from drunk milk, but from blood and lymph under the influence of the hormone prolactin. That is, the amount of milk is regulated not by the amount of fluid in the stomach, but by hormones in the pituitary gland. The amount of the latter mainly depends on how often and correctly the baby sucks and on the presence of a sufficient number of day and night feedings. Therefore, tea with milk is not involved here. And yet, the “magic drink” really helped many mothers. How is this possible? The fact is that the baby cannot get enough milk from the breast simply by sucking. The hormone oxytocin helps him in this, which reduces muscle cells around the mammary gland and ducts. This results in increased secretion (rather than production) of milk from the nipples. At the same time, mothers note distension, tingling, warming in the chest and sometimes leakage of milk through the nipple.

There is one trick: when the tongue receptors are irritated by a pleasantly hot drink, the release of oxytocin increases. This is what is observed when drinking tea with milk. But the same effect can be obtained by drinking any other liquid of the same temperature.
There is also a myth that the amount of liquid consumed affects the amount of milk produced. Increasing the amount of fluid consumed does not affect the increase in milk supply. But drinking too much liquid puts a strain on the kidneys, which is a stress factor for the body, and any stress blocks the release of hormones necessary for lactation. It turns out the other way around - excessive fluid intake can lead to a decrease in milk production, just as thirst also creates discomfort and interferes with relaxation and blocks the release of hormones. Therefore, it is rational to consume the amount of liquid that the body requires and drink as much as you want, and not through force, and without limiting yourself in taking liquid.

For nursing mothers to better absorb any liquid, it is better not to drink mixed drinks, such as tea and coffee with milk. Since it is believed that breastfeeding women need to maintain the required level of calcium in the body, alongside this myth coexists the myth that the foods richest in calcium are dairy products. This is not entirely true, firstly, calcium from milk is the most difficult to digest, and secondly, milk is an allergen and should be consumed with caution. If you suspect allergic reactions or intolerances. And to increase the calcium content in the body, it is better to use other foods high in calcium instead of milk: sesame seeds, almonds, sardines, hazelnuts, watercress, hard cheeses, broccoli, white cabbage, black bread, leeks, bananas. Teas, as a rule, are recommended not for black teas, but for herbal and fruit and fruit and berry drinks. A high calcium content, for example, is observed in a drink made from rose hips and nettles.

Myths No. 4. About harmful products

“Citrus fruits, berries, chocolate are especially dangerous in this regard...”

Breast milk contains the maximum amount of antibodies to all types of aggressive elements that a person can receive in a lifetime. Substances passed through breast milk form stable food tolerance - the ability to digest any food. Excluding certain foods from the diet means depriving the child of the opportunity to form his own defense against harmful factors. environment, including allergens. An exclusive “Anti-allergenic diet” without indications from the mother is a direct way to make a child potentially susceptible to allergic reactions in the future. Allergy prevention can be ensured by exclusive breastfeeding for up to 6 months, as well as the introduction of complementary feeding according to the principle of pedagogical complementary feeding, when the mother's food products and those used for complementary feeding are identical, the body itself will be able to recognize the allergen and produce the necessary antibodies to it. A nursing mother should better listen to her work own body, so-called atopic dermatitis may begin in children whose mothers themselves do not digest certain foods well, but continue to eat them.

Myths No. 5. Products “specially for lactation”

“There are specialized products for nursing mothers. These include: drinks and juices for pregnant women and nursing mothers, teas for pregnant and nursing mothers; porridge instant cooking for pregnant and lactating women; dry protein-vitamin-mineral complexes for nursing mothers; vitamins for pregnant and lactating women.”

The absolute majority of all these products “for nursing” are nothing more than a commercial move and the products offered are the most ordinary products, they are simply offered under the guise of “special”. It is cheaper and more reliable to eat and drink home-cooked herbal teas, herbs for which you will buy at the pharmacy, or in the departments " traditional medicine" You can also choose cereals in any department in the supermarket, and if you want a twist, or you don’t trust ordinary manufacturers, again, use the departments of environmental and dietary products. Artificial vitamin supplements It is not recommended to take without the special recommendation of your doctor.
author Alexandra Kudimova

During the first six months, intensive development of all organs and systems occurs, adaptation to the outside world, which is why it is so necessary to give the baby the maximum through food. No one in the world has yet created a mixture that would be a complete analogue of mother's milk.

Our article will tell you about the benefits of breastfeeding, the composition of human milk and convince you of maintaining natural feeding and this natural product for as long as possible.

A woman's breasts are not only a woman's beautiful asset, but also an organ that allows her to feed babies. This occurs due to the fact that the gland is divided into ducts and narrow channels. At the outlet of the nipple, the ducts have expansions - lacteal sinuses.

And at the other end of these ducts there are cells that produce milk. The cells form groups - alveoli, of which there are a great many.

So, a woman gets pregnant and carries the baby for 9 long months. At this time, things happen in the brain complex processes, thanks to which prolactin begins to be produced. This hormone is released into the blood after the baby is born.

The second assistant in milk secretion is the hormone oxytocin. It expands the milk sinuses, and when the baby’s mouth captures the nipple, milk moves freely through the ducts and easily leaves the breast. Only the coordinated work of these two hormones will make it possible for calm and proper breastfeeding.

Scientists have proven that milk is “in the head” of a woman. This means that if a woman has a great desire to breastfeed, then her body will mobilize all its strength and capabilities to produce milk. But if a woman does not want this, then, most likely, she will not have enough milk.

Milk is produced in the mammary glands by special cells. This process should normally occur in women only during pregnancy and after childbirth.

Signals from the brain stimulate the production of the hormone prolactin, which, in turn, ensures milk production. Even before giving birth, a woman may notice discharge from the mammary glands - colostrum.

Colostrum has the following properties:

• low-fat,
• high-calorie,
• with a high content of microelements and vitamins,
• rich in proteins.

In our country, early breastfeeding in the delivery room is encouraged. This is necessary in order to stimulate lactation in the mother. Colostrum helps plant the “seed of health” in the baby and also stimulates the sucking reflex.

Colostrum is produced in small quantities. And the first day after birth, the baby can very often attach to the breast and literally “hang” on it. Early milk is a “helper” in the formation of a healthy digestive tract of the baby. It has a very powerful immunostimulating effect.

Colostrum is not too fatty in composition and is easily digested, which is so necessary for the first days of a baby’s life. The volume of a newborn’s stomach is no more than a teaspoon, so nature intended it this way so as not to overload the digestive tract.

Transition milk

It begins to be produced by 3-4 days after birth and is produced for about a week, until the next transition to mature milk. The difference from colostrum is higher fat content and larger volume.

The composition changes - the content of protein, sodium, and potassium decreases. The fat and carbohydrate components increase.

This natural product is divided into:

• front,
• rear

A woman’s body produces one breast milk, and in the mammary gland it is already divided into two types. During the tide (milk coming in), it is in the breast, and the fattier milk (hind milk) remains in the ducts. Accordingly, the more liquid (anterior) flows closer to the nipple.

In chemical and vitamin composition Foremilk and hindmilk are similar. They are distinguished only by the amount of fat, and hence the caloric content and satiety.

Foremilk is created to quench the baby's thirst. It is released at the beginning of the act of sucking. It has a more liquid consistency and blue color. Produced in not large quantities.

Hind milk is the main source of nutrition. In order to receive it, the baby needs to make an effort when sucking.

Therefore, during one feeding, try to feed one breast. If the baby abandons her early, do not rush, offer it again.

Hind milk is higher in calories and contains the most fat, which is why babies love to fall asleep while sucking on their mother's breast. Hind milk has everything you need useful material, which we will talk about later.

Beneficial properties of breast milk

• balanced composition of fats, proteins and carbohydrates;
• the main source of food and drink for the infant;
• prevention of allergic reactions;
• milk can fight cancer cells.

  Scientists from Sweden have proven that albumins in milk can defeat about 40 types of cancer;

• normal functioning and strengthening of the immune system. Since it contains many protective antibodies, this good prevention infectious diseases. The presence of stem cells in milk makes the baby resistant to diseases;
• facilitates adaptation processes digestive system baby;
• intensive brain development due to lactose sugars and complex proteins;
• Breastfed babies are less likely to suffer from stomach problems.

The benefits of breastfeeding

• mothers who feed their children experience a feeling of satisfaction with motherhood, as they give them something that no one else can give;
• saving time. You don't need to boil bottles, nipples, get up at night and heat the formula. Also convenient on long trips. All it takes is your breasts;
• When the baby suckles, the mother produces the hormone oxytocin, which reduces stress levels;
• communication and close contact with mother. Feeding for a baby is an additional opportunity to be alone with mom, to enjoy her smell, care, and warmth;
• education taste qualities child. The more you eat varied, but healthy and hypoallergenic foods, the more often the taste of milk will change. So the baby will learn new tastes through milk.

Komarovsky: “After childbirth, sucking produces the hormone oxytocin, which promotes contraction of the uterus, which, in turn, leads to the rapid restoration of internal organs.”

What does the immune defense of human milk consist of?

1. Immune cells - lymphocytes, macrophages.
2. Class A immunoglobulin. This protects the mucous membrane from harmful agents. Remains active in the child’s stomach and protects its mucous membrane.

   A child receives half a gram of immunoglobulin per day with milk, and this is 50 times higher than what patients with immunodeficiencies receive by injection.

3. Lysozyme. Moreover, its concentration becomes greater in the second year of lactation.
4. Bifidobacteria.

Breast milk contains about 500 different components.

According to WHO, milk carries value for a child during the first 2 years of life.

1. The main component is water. It is about 90% in milk. It helps avoid dehydration child's body.
2. Protein in a quantitative ratio of about one percent, one of the most important components for normal height body. Ensures the development of the muscular, circulatory and nervous systems.

   As milk ages, proteins tend to decrease. This is due to the fact that the baby’s growth rate after a year is more dependent on regular food. The need for breast milk proteins decreases.

3. Fats. Available in small quantity- 4%, since it is very difficult for a newborn to digest fatty milk.

Carbohydrates - about 7%. Lactose is a substance necessary for the development of normal intestinal microflora. Helps destroy pathogenic flora.

The recommendations of the World Health Organization sound like an urgent call to feed children breast milk from the first minutes of their life. The international community unanimously believes that it is the optimal form of nutrition for a child, regardless of individual characteristics the body of every baby. It has been scientifically proven that milk provides 100% of all nutritional needs of a little person for up to six months. For children over 6 months it supplies 50% daily norm nutrition. Having reached the age of 1 year, the baby takes from it only 1/3 of all the elements it needs. However, this indicator does not mean that milk becomes useless.

Experts are confident that breastfeeding is the optimal type of nutrition for a child

La Leche League experts argue convincingly that long-term breastfeeding brings invaluable benefits to children. Babies receive nutrition from their mother, which is easily absorbed by their body, contains a lot of elements important for the child’s development, 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 closer together, giving rise to a high emotional connection in them. This is one of the factors that clearly prove the need for adequate breastfeeding.

What is the composition of primary and mature milk?

Research has shown that breast milk is a plastic material, the composition of which is constantly subject to changes aimed at adapting 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 influences quality is the age of the child. The ratio of components (proteins, carbohydrates, minerals, vitamins) varies according to the age needs of infants. Let's consider the types of milk according to their value and time of arrival.

Valuable colostrum

The first portion of nutrition that a baby receives at the hour of birth is colostrum. Colostrum looks like a sticky, thick yellow liquid. Very little of it is released, which makes mothers worry whether this amount is enough for the baby. Particularly worried are primiparous women, whose colostrum appears in scant drops. Mothers who are giving birth more than once know about the peculiarities of the first portions of milk and worry less, and they get more of it.

Although the average daily volume of colostrum is only 30 ml, its high density provides 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 in the first days completely fill his body with nutrients.

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

• Provides growth and formation of immune defense. Working together, the beneficial substances of colostrum create “passive immunity”, which protects the baby for up to 2 months, they activate growth factors and promote proper development.
• High nutritional value. The caloric content of colostrum is 2 times higher than that of a mature product, which allows it to fully satisfy the energy needs of the baby.
• High protein content. The main “building material” is 15% and is 3 times higher than milk. Colostrum lays a strong foundation for the development of bone and muscle tissue in the baby.

Transition milk time

Transitional breast milk is so named because it forms immediately after colostrum (1.5 to 3 days after birth) and continues to be produced until it reaches maturity. At the same time, there is a sharp change in content, expressed in an increase in lactose levels. The milk sugar that appears adds nutritional fluid sweet taste. Naturally, with the addition of lactose, the volume of nutrition produced by the mammary gland increases.

A nursing 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 what a child needs at this age. After feeding the baby, the mother realizes that her breasts are not empty, she continues to feel that breast milk is overflowing. It is recommended to express. After several days or weeks, the nursing woman’s body will be able to adjust to the baby’s needs: breast milk will arrive in exactly the quantity required by the small, growing body.

Properties of transition milk

Although the transition from colostrum to milk takes time a short time, transitional milk manages to give a lot to the baby. The invaluable composition of transition milk provides normal course processes important for the child. In detail, improving the quality of breast milk looks like this:

• The level of fats, which are required to adapt the child’s body to the realities of the world around him, increases. Fats provide strength for growth, participate in the formation of tissues and the development of internal organs.

• The amount of sugar represented by lactose increases. Lactose is well absorbed by the intestines, processed in it, provides motor activity child. 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 is the name given to an element discovered by scientists that can resist tumors. HAMLET consists of whey protein and oleic acid. The “smart” couple causes the death of tumor cells that formed in the baby’s body in the womb. Today medicine offers antitumor drugs, created on the basis of the “intelligent system” HAMLET. It has also been scientifically proven that breastfeeding prevents the development of cancer in a baby.

Main mature milk

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

• The baby receives first (or foremilk) milk at the very beginning of breastfeeding. Foremilk is watery in structure and usually pale bluish in color; it serves to ensure that the baby gets drunk. Contains protein, lactose and water.
• If the baby continues to suckle at the breast, he selects posterior (or later) nutrition from it, located in distant areas of the mammary glands. Hind milk is 4-5 times fattier than fore milk and flows out more slowly. Since its composition is higher in calories, the baby receives a lot of substances and energy reserves.

As you can see, the transition between two portions is small, so the mother should let the baby suck for as long as he wants. What you shouldn't do is feed by the hour. Famous doctor Komarovsky says that long sucking will allow the baby to take in hind milk and get everything it needs for its full development.

Average milk composition

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

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 are the benefits of breast milk? Let's carry out detailed analysis three components, taking into account their effects on the body:

• Squirrels. According to our table, the amount of protein is slightly more than 1 percent; this level is constantly maintained in milk. Nothing can affect the amount of protein: neither disease nor enhanced nutrition moms. The most important thing is that the given volume of protein is more than enough for the baby’s body to form tissues, grow cells and organs. In addition, there is enough protein to strengthen the immune system, to mature the 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, brain, weight gain and the formation of a stable psyche. The 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. By consuming foods saturated with fatty acids (fried foods, baked goods, sweets), mother provokes a decrease in fat value. Women's milk becomes viscous, making it difficult for the baby to suck it out, and it increases the level of fats that are 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 stool contains a certain amount of lactose. For a long time this fact was attributed to the child's intolerance to breast milk. Latest Research showed that only an in-depth analysis can confirm the diagnosis, and intolerance itself can be corrected by correctly building the baby’s diet.

Water and minerals

The water that enters the baby’s body as part of milk differs in structure from ordinary drinking or boiled water. By competently influencing the baby’s kidneys, it prevents them from being overloaded. In addition, all important substances are dissolved in water, which allows the baby’s body to absorb them more easily. 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 child’s needs. The accumulation of vitamins in milk is directly dependent on the food that the mother eats.

How does milk protect the baby?

An important feature of some components and their main value are their protective functions. Thus, the high quality of breast milk is ensured by the 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 covering the inner surface of the intestines, this protein protects it from the harmful effects of toxins and bacteria. The baby takes most of the immunoglobulin A from colostrum, because his body cannot yet independently produce such an important component.

It also contains other substances with a protective function: bifidus factor, lactoferrin and lysozyme. Bifidus factor is construction material for bifidobacteria, which are necessary to prevent dysbiosis and other disorders in the intestines. By receiving enough bifidus factor, the child is less susceptible to intestinal infections, he suffers less often from diarrhea and colic. Lactoferin can take away pathogenic bacteria iron, which they need for reproduction, thereby preventing intestinal diseases.

Along 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 described this in detail in one of our materials. What else can breast milk change? 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 look at how the changes are progressing according to needs:

1. An illness in the mother or baby causes the mother’s body to produce antibodies, which pass into the milk through her. Antibodies created by the mother’s body protect the baby and prevent his illness.
2. Childbirth ahead of schedule prolong the time of colostrum formation. A premature baby can receive valuable nutrition from 4 days to two weeks.
3. When breastfeeding twins, the composition of the milk changes differently in each breast. This factor is determined by the individual needs of twins.
4. The period of increased growth causes an increase in fat in the milk. The child needs it to meet energy needs and to build tissue.

Age-related changes in milk are associated with the development of the infant’s immune system. The great need for immunoglobulin and antibodies in the first days by 6 months decreases slightly and increases again. Such changes are important for the immune system, which is preparing to independently produce these components. The supply of antibodies received by the child during intrauterine development from the mother is depleted, and the baby’s body is forced to raise them itself.