Composition of Breast Milk

In addition to valuable nutrients and vital substances such as vitamins, minerals, trace elements, essential fatty acids, milk sugar (lactose) and proteins, breast milk has many more complex substances to offer. There are over 200 different components detectable in breast milk. The milk is composed of the same substances in all breastfeeding women. Nevertheless, it should be emphasized that the concentrations of the individual substances strongly depend on the feeding method as well as on the nutritional status of the mother.

Composition of breast milk

The macro- and micronutrient content (vital substances) of breast milk optimally meets the needs of the newborn. The concentrations of individual components change with the changing demands of the growing infant. For this reason, breast milk represents the best initial food for the infant.Colostrum – yellowish thick pre-milk.

• Formation from the 5th month of pregnancy until about 3-5 days after birth.
• Contains a lot of protein, vitamins, minerals and trace elements, polyunsaturated fatty acids, but little lactose.
• The minerals ensure that the fluid balance of the child stabilizes in the first days.
• Provides twice as many kilocalories and therefore energy than the “mature” breast milk.
• Yellowish coloration is due to the high beta-carotene content, which is about 10 times higher than in the “mature” breast milk.
• High amounts of beta-carotene and vitamin E protect the infant from oxidation-related damage.
• Rich in immune proteins, antibodies and other defensive substances that strengthen the immune system of the newborn and protect its digestive tract from infections; these line the gastrointestinal tract (gastrointestinal tract) of the child from the inside, making it difficult for germs and allergens to penetrate, thereby reducing susceptibility to infections as well as food sensitivities in later life.

Between the third and fifth day of life of the infant, the breast switches from colostrum to the “mature” breast milk – transition milk. The fat content thus increases rapidly. Transition milk, unlike colostrum, contains less protein but higher amounts of lactose. “Mature” breast milk – watery and thin to creamy whitish.

• Is available to the infant from the 10th day of life, at the latest from the 8th week.
• At the beginning of breastfeeding, the milk is watery and thus quenches the thirst of the child, towards the end of breastfeeding, the so-called hind milk becomes more fat or calorie-rich.
• Covers the fluid needs of the infant – in the newborn, the concentration ability of the kidney is not yet fully matured and for the excretion of urinary substances, therefore, larger amounts of water are needed.
• Contains more than 150 different fatty acids
• Rich in oligo- and polysaccharides, which together with lactose serve as a nutrient for the necessary intestinal bacteria and prevent the growth of infection-causing bacteria, saccharides promote the acidic intestinal environment and ultimately establish for the child a protection against overgrowth by pathogenic bacteria.
• Promotes the excretion of some environmental toxins – phosphorus contained in milk can bind strontium 90 in the body.

Furthermore, breast milk contains enzymes that help the newborn digest or absorb macro- and micronutrients (vital substances), as well as hormones and growth substances that affect the growth of the infant.Composition of breast milk – vitamins, minerals and trace elements.