How is breast milk produced?
The production and release (secretion) of breast milk is called lactation. This task is performed by the mammary glands. The hormones estrogen, progesterone, human placental lactogen (HPL) and prolactin prepare the breast for breastfeeding already during pregnancy.
However, milk production does not kick in until after birth, when the shedding of the placenta causes estrogen and progesterone levels to drop rapidly and prolactin levels to rise.
In addition to the right hormones at the right time, a regular suckling stimulus is needed to activate the flow of milk. This is because the body only continues to release prolactin when the baby is regularly attached to the breast and sucking vigorously on the nipples, so that production does not stop. In addition, the “cuddle hormone” oxytocin stimulates cells of the milk-producing glands – the cells contract and press the milk into the milk ducts.
Breast milk: composition
Besides water, breast milk contains:
- Milk sugar (lactose)
- Carbohydrates
- Proteins (proteins)
- Fats
- Vitamins
- Minerals
- Carboxylic acid
- Hormones
- Enzymes
- growth factors
- maternal immune cells
In the course of breastfeeding, not only the color and consistency but also the composition changes: breast milk contains slightly less protein and less lactose but more calories and a higher fat content than the colostrum formed at the beginning. However, the concentrations also vary within a breastfeeding meal: Thus, with the first sips, the infant receives mainly proteins, minerals and vitamins, and only later a high-fat, high-energy milk.
The high proportion of immune cells (see also next section) makes breast milk and colostrum particularly valuable for the child: the maternal immune cells protect it against infections.
Breast milk: Health-promoting substances
In addition to vitamins and nutrients, breast milk has the following important immune-promoting components:
- Immunoglobulins (IgA, IgG, IgM, IgD)
- Complement system: System of various plasma proteins that can eliminate infectious agents.
- Lysozyme: enzyme that can dissolve bacterial cell membranes
- Lactoferrin: Protein that can bind iron so that bacteria can no longer use it for growth
- Lactoperoxidase
- Fibronectin: against inflammation
- Glycoproteins: prevent the attachment of bacteria and viruses
- Oligosaccharides
- antimicrobial substances
A recent study was able to demonstrate another important active ingredient in breast milk: Glycerol Monolaureate (GML) has an anti-inflammatory effect, can distinguish between beneficial and harmful bacteria and specifically combat the latter.
The active ingredient GML can also be produced quite easily and inexpensively. Experts assume that manufacturers of artificial baby milk will integrate it into their products.
Breast milk is healthy!
It is not only the physical closeness, security and skin contact during breastfeeding that have a positive effect on the child, but also the ingredients of breast milk: they make breast milk an unsurpassed health cocktail. This is evident in breastfed babies compared to children who did not enjoy breast milk. Because breastfeeding…
- supports the child’s immune system
- reduces the risk of allergies in children
- strengthens the child’s intestinal flora
Immunocompetent cells, growth factors and oligosaccharides inhibit inflammation, strengthen the baby’s still sensitive intestinal mucosa and prevent pathogens from binding to the mucous membranes. But not only germs in the stomach and intestines are fought, breast milk also protects against pathogens from the environment.
In addition, the ingredients of breast milk support the child’s immune system as it matures: without any loss of time, it is supplied with defensive substances (antibodies = immunoglobulins) against diseases such as measles, whooping cough or chicken pox, which would have severe consequences for unvaccinated infants.
Miracle cure colostrum
Bacteria in breast milk
There are also a number of bacteria in breast milk. They help the child with digestion and additionally protect against diseases. A recent study by Canadian, Iranian and Israeli researchers shows that breast milk helps the baby develop healthy intestinal flora: Certain bacteria were detected in maternal milk and in the stool of breastfed infants – this correlation was observed particularly frequently in infants breastfed directly at the breast.
In addition, there are lactic acid bacteria such as Lactobacillus salivarius and Lactobacillus gasseri. They not only protect the intestinal mucosa and strengthen the intestinal barrier in the child, but can also possibly help with breast inflammation (mastitis) if the mother takes them. Currently, attempts are being made to use probiotic substances to optimize the bacteria in breast milk so that they have the best effect.
Cow’s milk is not a substitute!
So under no circumstances make a substitute milk yourself, but use industrially produced infant formula!
Comparison of colostrum, breast milk and cow’s milk
|
Protein (g/dl) |
Fat (g/dl) |
Lactose (g/dl) |
Calories (kcal/100ml) |
|
|
Colostrum |
1,8 |
3,0 |
6,5 |
65 |
|
Mature breast milk |
1,3 |
4,0 |
6,0 |
70 |
|
Cow’s milk |
3,5 |
4,0 |
4,5 |
70 |
Are there disadvantages to breast milk?
Despite the many benefits of breastfeeding & breast milk, this natural diet is not necessarily the best for every baby. Sometimes breastfeeding has health disadvantages and can be detrimental to some newborns. This is true, among others, for premature babies who are not yet strong enough to suckle, but also for children of diabetic mothers or sick children. Bottle feeding can therefore be beneficial if…
- the infant loses too much weight after birth,
- the mother could pass on infections to the child (e.g. cytomegalovirus, hepatitis, tuberculosis),
- the child suffers from neonatal jaundice for a longer period of time (neonatal jaundice),
- the child is deficient in vitamin D, K, B12 and/or iodine,
- the breast milk is heavily contaminated by environmental pollutants (see below), alcohol, nicotine or medications.
Pollutants in breast milk
Competitive sports or a new pregnancy can also change the mother’s milk. In principle, this is not harmful to the infant. Sometimes it just doesn’t taste good at first. However, it is important that the mother does not lose too much weight during the breastfeeding period. Otherwise, harmful substances from maternal fatty tissue (such as dioxins, polychlorinated biphenyls = PCB, dichlorodiphenyltrichloroethane = DDT) are released and enter the breast milk – to the detriment of the breastfed child.
