Breast milk is not only food and drink, but also development. Features of anterior and posterior breast milk: composition, calorie content and beneficial properties

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

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

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

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

What is the composition of primary and mature milk?

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

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

Valuable colostrum

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

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

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

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

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

Transition milk time

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

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

Properties of transitional milk

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

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

Transitional milk is high in fat

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

Main mature milk

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

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

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

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

Average composition of milk

This article talks about typical ways to solve your questions, but each case is unique! If you want to know from me how to solve exactly your problem - ask your question. It's fast and free!

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

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

Main components and their properties

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

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

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

Water and minerals

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

How does milk protect the baby?

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

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

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

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

What factors can change the composition of breast milk?

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

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

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

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

The problem with the lack of breast milk is familiar to many mothers during breastfeeding. Someone has little breast milk from the very beginning of feeding the baby. For some, its amount decreases periodically during periods of lactation crises. And for some, it almost disappears at some point due to stress or violation of the regime. It happens that the problem is generally far-fetched, and mom just thinks

During the feeding of a child, very often from mothers one can hear complaints about liquid, like water, blue milk. Moms are worried about whether the baby is full, whether he has enough calories and trace elements. So why is breast milk liquid? How to make it fatter and should I do it? We will answer these questions in this article.

When a newborn is born, the wish for “sweet milk” is very often heard. Yes, under normal conditions, human milk is sweet. But its taste may change. In this article, we will look at the situation when milk becomes salty - this can happen for various reasons, ranging from mom's diet, ending with lactostasis or mastitis. Why is human breast milk sweet?

Staphylococcus aureus is often found in breast milk. Mothers usually panic during such analyzes. What to do if you find staphylococcus aureus? Do I need to heal myself? Will the baby become infected if breast-fed? Not having the right information, mom can make mistakes. For example, stop breastfeeding when it is completely unnecessary. Or, on the contrary, do not pay attention to serious symptoms

As soon as the baby is born, he shows with all his appearance that he wants to eat, opening his mouth and trying to find the nipple. Already at this moment, the nursing mother is thinking about how much milk she has? And what does it contain? Are there all the necessary trace elements for the baby? Mom wants to know if she can affect the composition of breast milk.

How is milk produced in the female breast? How long should it take after the previous feeding of the child, in order for the milk to appear again in the body of a woman? What determines its quantity? Why does a baby ask for a breast so often at the beginning of life? In this article, you will find answers to all these

Many doctors argue that from birth it is necessary to establish a certain feeding regimen for the child, explaining their opinion by the fact that breast milk is digested no earlier than after 3 hours. To dispel this myth, an experiment was conducted in which it was established how much an adapted milk formula is digested and at what rate breast milk is absorbed. The study involved 20

Breast milk is formed in the alveoli of the mammary glands from the blood and lymph of a woman. What the mother eats and drinks is broken down into molecules in the gastrointestinal tract and absorbed into the blood. From the capillaries of the breast tissue, molecules through the cells lining the alveoli enter the milk. Since food is not digested instantly, and molecules are not immediately removed from the blood, this process takes some time.

Breast milk is produced by special cells of the glandular (secretory) tissue of the mammary gland - lactocytes under the influence of the hormones of the female reproductive system progesterone and estrogen during pregnancy. At the same time, the glandular tissue of the mammary gland grows, and from the second half of pregnancy, secretory cells begin to produce colostrum, which, three days after birth, passes into transitional, and then into mature breast milk.

Breast milk is produced by secretory cells located in the glandular tissue of the breast (lactocytes) under the action of the hormone prolactin, the level of which rises after the start of breastfeeding. It stimulates the production of breast milk necessary for the next feeding of the baby.

Also, a specific inhibitor is determined in breast milk, a biologically active substance that inhibits milk production - FIL (factor inhibiting lactation). The longer breast milk is in the mammary gland and is not removed from it during sucking or pumping, the stronger the effect of this factor, which leads to inhibition of the production of breast milk by lactocytes. This mechanism protects the mammary gland from overfilling the ducts and traumatizing the glandular tissue, and also allows the baby to independently regulate the intensity of milk production by the mammary glands. As the demand for milk increases, the baby suckles more frequently, harder and longer, so the milk (and the inhibitor) is removed more intensively, and the rate of milk production increases, and the baby receives more milk. This regulatory mechanism is also activated when expressing breast milk, when at a certain point the child cannot be breastfed:

according to indications from the mother (treatment with various drugs, infectious diseases, complications after childbirth);
indications from the child (weakness and prematurity, diseases of the central nervous system).

In this case, the inhibitor is also removed from the breast along with milk, and the rate of milk production increases.

The release of breast milk from the mammary glands occurs under the influence of another hormonal factor - oxytocin, which is reflexively produced by the mother's pituitary gland when the baby is sucked.

Breast milk: types

Colostrum

This type of milk is produced by the mammary glands in small quantities in the second half of pregnancy and after the birth of a child and is considered the earliest milk - they are fed to the baby immediately after birth (often in the delivery room). Distinctive indicators of colostrum and mature milk are:

more proteins;
less fat, but more calories;
more trace elements and fat-soluble vitamins (groups A, E, K), as well as vitamin C and less water-soluble vitamins;
less lactose (milk sugar).

Colostrum is produced in smaller quantities than mature milk, but ensures that the baby's digestive system gets used to the new functioning conditions.
Colostrum also contains a high level of all protective components - immunoglobulins and active leukocytes, so this food product is considered an immunostimulating and protective drug, which is vital for a newborn.

transitional milk

Transitional milk begins to stand out after childbirth from 4 - 5 days until the end of the second week. It has more fat than colostrum and gradually begins to approach mature milk in basic composition.

mature milk

Mature milk begins to be produced from the end of the 2nd week. But in the process of lactation, its qualitative composition also changes and can be different during the day, and sometimes during one feeding. It depends on many factors (nutrition and drinking regimen of a nursing mother, her psycho-emotional state). It is also noted that at the beginning of feeding (the first portions) - the milk is more liquid (it is recommended to express them), by the end of sucking - the milk is thicker and fatter (feeding cannot be interrupted until the baby quits the breast, and it is also recommended to start the next feeding from the breast, which the child was previously fed).

Colostrum

Colostrum is the first milk that is produced by the lactocytes of a woman's mammary gland immediately after the birth of a baby, and sometimes even from the second half of pregnancy (in various volumes - from a few drops to complete filling of the milk ducts). Before the production of mature milk begins, the baby feeds on colostrum, which is a rather thick liquid and can have a color from bluish-transparent to yellow-orange.

This product has a high nutritional value and is easily digested in the gastrointestinal tract, therefore it is considered the most suitable food for a newborn. Colostrum prepares the baby's digestive system for more efficient absorption of transitional and mature breast milk. Colostrum contains many proteins, essential amino acids and vitamins, but less fat. With the help of this indispensable food product for a newborn, the intestines are colonized with beneficial bacteria. Colostrum has a mild laxative effect, which promotes the release of original feces (meconium) and the removal of bilirubin from the baby's body, which is formed during the breakdown of fetal hemoglobin, preventing the development of jaundice in newborns.

Colostrum is produced immediately after childbirth in a very small amount - sufficient for the child and invisible to the mother. Moreover, if the baby is actively sucking the breast, the newborn leaves meconium and urination is present - colostrum is produced in sufficient quantities. Therefore, it is important from birth to feed the baby on demand:

with a rare attachment of a newborn to the breast (less than eight times a day), hypoglycemia may develop in the baby (a drop in blood sugar levels);
frequent breastfeeding contributes to uterine contraction after childbirth;
active sucking of the newborn stimulates the breast, which contributes to the production of milk.

The initial volume of the stomach of a newborn does not exceed one teaspoon, while the saturation of the child is ensured by the high nutritional value of colostrum, so the amount that the baby receives when breastfeeding on demand is sufficient for the normal functioning of the digestive system and normal weight gain. At the same time, physiological weight loss from 5 to 7% on the second - fourth day of life is considered normal, therefore supplementary feeding with a mixture is not required. Weight loss over 8% is:

a signal of the presence of a pathological condition;
improper organization of feeding;
sign of ineffective suckling.

In these conditions, consultation with a pediatrician is necessary.

Colostrum is gradually replaced by mature breast milk. After three days, transitional milk appears in the breast - it is more liquid compared to colostrum, so the volume of one feeding increases. And by the end of the second week of a baby's life, transitional milk turns into mature milk. An increase in milk production is noticeable in the condition of the breast - it becomes heavier and swells. If the baby immediately after birth is given the opportunity to breastfeed on demand (according to the WHO breastfeeding principles) - as much as he needs to saturate - from 8 to 12 times a day, which stimulates the production of milk by secretory cells.

Breast milk: properties and composition

The composition of mature breast milk fully meets all the needs of the baby in quantitative and qualitative composition, changes as the child grows, and cannot be compared with any of the existing infant formulas, even fully corresponding to it in composition.

The main components of breast milk are:

Fats

These components are considered to be the most variable ingredients in breast milk as the fat content of breast milk changes both during one feed, throughout the day and as the baby grows (according to its energy needs). Breast milk is many times superior to cow's milk and adapted milk formulas in terms of the structure of fats, which are better absorbed. It also contains the enzyme lipase (enzyme) - a substance that helps digest fats, which are almost completely absorbed by the body. It also contains in its composition essential fatty acids, which are part of the sheaths of nerve fibers, which ensure the passage of nerve impulses.

At the beginning of feeding, mother's milk is much poorer in fats - it's like skimmed or skimmed milk, but gradually the amount of essential fats increases - their largest amount is in the last portion of milk: "cream". This portion of breast milk contains a “saturation factor” that makes the baby feel full and he will stop breastfeeding.

It is important to know that a child cries not only when hungry, but also when thirsty or demanding attention and protection (an emotional reaction when you want to be picked up).

When thirsty, the baby suckles for a few minutes and is quite satisfied with the first portions of low-fat milk, but if the baby is hungry, he will suckle until he is completely satiated.

Squirrels

These high-quality components are the basis for the growth and proper development of the baby's body. Proteins play an important role in the first year of a child's life, when he grows faster than in any other period of development. Breast milk, like any other, contains two main proteins - casein and whey protein. Whey protein is easily absorbed in the intestines of the baby, and casein is a protein that is involved in the curdling of milk, but is more difficult to digest. Mother's milk contains more whey protein. This significantly distinguishes it from cow's and goat's milk, which contain more casein, as well as from milk mixtures. Also, breast milk, in addition to whey protein, contains other proteins that are usually absent in goat and cow milk, as well as in infant formulas, these include:

taurine - a protein that improves the development of the brain and peripheral nervous system;
lactoferrin is a specific protein that helps with the transport and utilization of iron from breast milk, and also inhibits the activity of pathogenic bacteria and fungi in the intestine.

Breast milk contains lysozymes - special enzymes and natural antibiotics that contribute to the destruction of pathogenic microorganisms.

Human milk proteins are easily digestible compared to cow's and goat's milk proteins, as well as the protein components found in formula milks. Therefore, breast milk stays in the baby’s stomach for a short period of time, quickly entering the intestines, and the milk formula lingers in the stomach for 2-3 hours, in connection with this, it is recommended to feed the babies with the mixture at certain intervals (according to the regimen), and with natural feeding - without restrictions (on demand). It is important to remember that a long stay of the baby at the breast and frequent feeding of the baby can lead to overfeeding - regurgitation and intestinal colic. It is important to remember that the crying of a baby is not always a desire to eat - there may be other reasons for the baby's anxiety (pain, temperature, cold or heat, thirst), as well as a lack of milk in case of hypogalactia, mastitis and lactostasis.

Sugar (carbs)

Human milk contains 20-30% more milk sugar (lactose) than animal milk. To bring adapted milk formulas to taste closer to breast milk, glucose or sucrose is added to them. At the same time, milk sugar has a greater energy value and is important for the development and differentiation of brain neurons and the central nervous system of the baby. Lactose improves calcium absorption and promotes the growth of positive intestinal microflora.

Iron

Protective substances

Mother's milk contains components that are unique in their structure and properties, capable of destroying infectious agents and preventing the development and progression of viral, bacterial and fungal infections in the body of a newborn and infant. These include leukocytes - killers and helpers (white blood cells), as well as immunoglobulins (antibodies). Therefore, it is believed that the best protection for the baby is mother's milk, which is able to protect the child from all diseases until he develops immunity.

Breast milk: pumping

To date, pumping is not carried out unnecessarily - this prevents self-regulation of lactation. The mother produces breast milk as much as the child needs, and when decanting milk residues after each feeding, more mother's milk arrives, and this leads to lactostasis, and then mastitis.

But there may be situations when pumping is necessary:

when the baby is weak or premature and cannot suck on his own;
when a newborn or baby refuses to suckle;
with diseases of the mother, when feeding is impossible for a certain time, but it is important to maintain lactation;
a woman has developed lactostasis or mastitis and it is necessary to “drain” her breasts;
Mom needs to be away from home (to work or study) and milk must be stored for future use.

Expression of breast milk is carried out by hand or with a breast pump.

Before starting manual pumping, it is necessary to stimulate the reflex separation of milk by light breast massage or a warm shower. When pumping, fingers should be placed on the border of the areola and nipple from above and below, and then rhythmically press inward and forward, without stopping rhythmic movements. At first, milk is released in drops or weak streams, and as the pumping movements continue, the milk begins to flow in several streams until the milk release completely stops - then the pumping of the other breast begins.

Storage of expressed milk

But there are situations when a mother needs to leave, undergo treatment or interrupt maternity leave in order to go to work, temporarily stop feeding and get an answer to the question - should we wean the baby from the breast and transfer to artificial feeding or continue feeding with expressed mother's milk? The answer is accepted depending on the situation with the help of a lactation consultant (pediatrician or family doctor). When breastfeeding with expressed milk, breast milk must be stored properly. But at the same time, it must be remembered that depending on the chosen method of storing this product, its composition and shelf life may change.

Store breast milk expressed only in the refrigerator or freezer, and is strictly prohibited at room temperature, except when using it in the near future. It can be stored in the refrigerator for no more than two days, and for long-term storage (3 months), mother's milk is frozen in the freezer in portions, in sealed (special) tightly closed containers: bags or containers. Breast milk should be thawed at room temperature or placed in a container of warm water, and it is not recommended to use a microwave oven for this purpose. Thawed milk differs from fresh milk in taste and has a "stratified" appearance. Re-freezing of breast milk is not allowed.

Storing breast milk outside the refrigerator

The storage time of expressed breast milk at a temperature of 16 to 26 ° C should be no more than 3-4 hours, and then all its antibacterial and protective properties gradually decrease (some sources describe the shelf life of this food product at room temperature up to 6 hours, but while all its useful properties will change significantly). Therefore, the best way to preserve all the quality indicators of mother's milk is to store it properly - in the refrigerator or freezer.

Storing breast milk in the refrigerator

When storing expressed breast milk in the refrigerator, it is used when it is used within a week, while it is better to store it in the main compartment of the refrigerator. At the same time, many studies show that there are significantly fewer pathogenic bacteria in chilled breast milk than immediately after pumping (!) And this is due to the active work of macrophages - cells that kill pathogenic microorganisms. Freezing kills macrophages. This storage method is considered the most preferred for expressed breast milk.

Freezing breast milk

Freezing of mother's milk is carried out at a temperature of -13-18˚C, breast milk can be stored in a conventional freezer for up to 3-4 months, and with deep freezing and a constant storage temperature: -18˚-20˚C, expressed milk can be store for 6 months or more.

The immaturity of the gastrointestinal tract of infants leads to the need for processing and the consumption of nutrients in an easily digestible form. The best and most physiological food for a child of 1 year of age is only. Breastfeeding contributes to the normal growth and development of the child, increases its resistance to infections and much more.

What is unique about breast milk

The uniqueness of breast milk lies in the fact that it contains special substances that protect the baby's body from various diseases. The baby receives mother's milk sterile and warm, which means that the risk of diseases is underestimated and the digestion process proceeds in more favorable conditions.

The composition, properties of breast milk, its quantity changes throughout the entire period of lactation, depending on the state of health of the mother, her nutrition, regimen, season of the year, and the needs of her child. And, of course, every mother's milk adapts to her child. Everything that he needs for growth and development, he will find in breast milk.

At the end of pregnancy and in the first 3-4 days after birth, colostrum(colostrum) - a thick, sticky yellow liquid, from 4-5 days - transitional milk, from 2-3 weeks - mature milk.

Breast milk contains about 100 nutritional and biologically active components that are characteristic of the human body. The most important are proteins, fats and carbohydrates. In breast milk, they are in an ideal ratio for assimilation by the child's body - 1: 3: 6, while in cow's - 1: 1: 1.

Among them, proteins and protein-containing components (hormones, enzymes, specific and nonspecific protection factors) have the highest biological specificity.

Colostrum, unlike mature milk, it is richer in proteins, salts and vitamins (for example, A, C, E, K, carotene), leukocytes and special colostrums. But it contains less lactose, fat and water-soluble vitamins. Colostrums are special cells, irregular in shape with numerous small fatty inclusions. Proteins consist mainly of whey proteins - globulins and albumins, casein appears in transitional milk, from 4-5 days of lactation and makes up only 1/5 of all proteins. There is less fat in colostrum than in transitional and mature milk. But in terms of calories, it is higher (see tab. No. 1), which is very important in the first day of a child's life.

Colostrum has a high level of immunoglobulins and many other protective factors, which allows it to be considered not only a food product, but also a medicine that modulates the development of a child.

transitional milk released from 4-5 days after birth. It is rich in fat, but in composition it is already approaching mature milk.

mature milk appears at the end of 2 weeks. But in the process of lactation, its composition also changes. It can be different during the day and even during one feeding. So, at the beginning of feeding, the milk is more liquid, towards the end it is fatter and thicker.

In the baby's stomach, human milk coagulates into smaller flakes than mammalian milk. It is also important that it comes from mother to child at body temperature, almost sterile, containing bactericidal substances, in particular immunoglobulins, lysozyme, lactoferrin, alpha-2-macroglobulin, etc. All the main ingredients of human milk are absolutely non-antigenic in relation to the child.

Human milk protein consists mainly of delicate albumins and globulins, which are easily digested and absorbed by the child's body. But rough casein in breast milk is ten times less than in cow's milk. The particles of human milk casein are so small that they form tender flakes in the baby's stomach and are easily processed. Cow's milk also contains beta-globulin - the main culprit of allergic reactions, which is not found in breast milk (see table)

Characteristics of proteins of human and cow's milk (g / 100ml)

Protein is made up of amino acids. Amino acids are essential nutrients for the body. Of the 24 known amino acids, 8 are essential - threonine, valine, leucine, isoleucine, lysine, tryptophan, phenylalanine, methionine. And for children of the first year of life, histidine is also an indispensable amino acid. Women's milk, for example, has more taurine and cystine, less methionine, compared to cow's milk.

Cystine is necessary for the development of the fetus and. Taurine serves as a neuromodulator for the development of the central nervous system, for the formation of bile salts, for the absorption of fats. Children are not able to synthesize taurine, so it acts as an essential amino acid.

Fats in breast milk

Fats are one of the sources of energy for the body. Fats and their metabolic products are involved in the formation of cell membranes, are carriers of fat-soluble vitamins A, D, E, K, participate in the formation of the nervous system, etc.

Women's milk fats contain a large amount, which are an indispensable plastic and energy material for the development of the child's body. Human milk is stable in terms of fatty acid composition and consists of 57% unsaturated and 42% saturated fatty acids, rich in phospholipids. Human milk fats are much better absorbed in the baby's body compared to formula milk fats.

With a lack of fat in the child's diet, growth slows down, immunity decreases, and pathological skin conditions develop. Excess of it inhibits the secretion of the digestive glands, reduces the level of digestion and absorption of protein, disrupts phosphorus-calcium metabolism.

The digestibility of breast milk fat is very high - about 90%, due to which about 50% of the child's daily energy needs are covered.

Miranda Kerr is a famous Victoria's Secret model. promotes breastfeeding

Carbohydrates in breast milk

The main carbohydrates in breast milk are lactose, which provides up to 40% of the energy needs of a growing baby's body, and small amounts of galactose, fructose, oligosugar, for example, bifidus factor. Lactose is a specific food for infants, since the lactose enzyme is found only in young mammals.

Lactose promotes the absorption of calcium and iron, the synthesis of intestinal microbes, stimulates the formation of intestinal lactobacilli, and inhibits the growth of Escherichia coli. Lactose in cow's milk, on the contrary, stimulates the growth of E. coli.

Breast milk is an easily digestible source of energy, creating a slightly acidic environment in the large intestine, which is detrimental to putrefactive bacteria and beneficial to beneficial flora in the presence of the bifidus factor.

Compound minerals, macro - and microelements in women's milk is relatively better than in cow's. It contains more substances important for hematopoiesis: iron, copper, manganese, cobalt, etc., it is richer in enzymes and vitamins of groups B, A, C, etc.

Breast milk contains lactogenic hormones, hormone-like substances, growth and differentiation factors of cells and tissues, factors of specific and nonspecific protection against infections that are involved in the formation of the child (see table).

All these data indicate the great benefits of breast milk for the growth and development of the child in the first years of life. And before you refuse for aesthetic and psychological reasons, evaluate the positive aspects of such feeding and weigh the pros and cons ...

Your child is what you eat

The proteins, fats, carbohydrates, vitamins and minerals that a baby receives from breast milk also do not appear out of nowhere. The source of all this abundance is. In order not to harm the child, you need to properly adjust your diet. It is especially important to adhere to the following principles:

Diversity. Predominant in the diet of women should be vegetables. A little less - meat (low-fat varieties), fish (boiled, 1-2 times a week) and bakery products, as well as dairy products (whole cow's milk is poorly absorbed by infants), fruits and berries. The least of all should be sweets that cause proteins to stick together and can cause allergic reactions. If without sweet it doesn’t work at all, let it be marshmallows, marshmallows or marmalade.
Food must be safe. Problems of the gastrointestinal tract in newborns are not uncommon. And one of the preventive measures for their occurrence is quality control of the products used by the nursing mother. To avoid other troubles, you need to avoid extractive ingredients, essential oils and salt. That is, dishes and products such as onions, garlic, broth, salted and pickled foods, canned food, smoked meats and sausages. It is undesirable to use products that cause fermentation: grapes, sweets, soda. You also need to exclude allergens: chocolate, cocoa, peanuts, crabs, shrimp, crayfish, eggs, tomatoes, strawberries, citrus fruits and other foods that the mother's body did not perceive before.
Stay hydrated. In order to, you need to monitor the amount of water consumed per day (at least 1 liter, including juices, soups, tea, etc.). But during the period of colostrum production (1-2 days after birth), the amount of water should not exceed a liter. Otherwise, with the onset of lactation (2-4 days), there will be too much milk and lactostasis or mastitis may develop.

Photos for the social project "Your child is what you eat"

transitional milk

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

The composition changes - the content of protein, sodium, potassium decreases. The fat and carbohydrate component also increases.

This natural product is divided into:

front,
back.

The body of a woman produces one breast milk, and in the mammary gland it is already divided into two types. During the tide (the arrival of milk) it is in the breast, and more fatty milk (hind) remains in the ducts. Accordingly, the more liquid (anterior) flows closer to the nipple.

Fore and hind milk are similar in chemical and vitamin composition. They are distinguished only by the amount of fat, and hence the calorie content, saturation.

Foremilk is designed to quench a baby's thirst. It is allocated at the beginning of the act of sucking. It has a more liquid consistency and a blue color. Produced in small quantities.

Hindmilk is the main source of nutrition. In order to get it, the baby needs to make an effort when sucking.

Therefore, during one feeding, try to give one breast. If the baby leaves her early, take your time, offer again.

Hindmilk is more nutritious and contains the most fat, which is why babies love to fall asleep while sucking on their mother's breasts. Hindmilk has all the necessary nutrients, which we will talk about later.

Useful properties of breast milk

balanced composition of fats, proteins and carbohydrates;
the main source of food and drink for an infant;
prevention of allergic reactions;
milk can fight cancer cells.
Scientists from Sweden have proven that albumins in the composition of milk can defeat about 40 types of cancerous tumors;
normal functioning and strengthening of the immune system. Since it contains many protective antibodies, it is a good prevention of infectious diseases. The presence of stem cells in milk makes the baby resistant to diseases;
facilitates the adaptation of the baby's digestive system;
intensive development of the brain due to lactose sugars and complex proteins;
breastfed babies are less likely to suffer from stomach problems.

The advantages of breastfeeding

mothers who feed their children experience a sense of satisfaction with motherhood, as they give them what no one else can give;
saving time. You do not need to boil bottles, nipples, get up at night and warm the mixture. Also handy on long trips. All it takes is your chest;
when suckling a baby, the mother produces the hormone oxytocin, which reduces stress levels;
communication and close contact with the mother. Feeding for a baby is an additional opportunity to be alone with your mother, enjoy her smell, care, warmth;
teaching the taste of the child. The more you eat a variety of but healthy and hypoallergenic foods, the more often the taste of milk will change. So the baby will learn new taste qualities through milk.

Komarovsky: “After childbirth, when sucking, the hormone oxytocin is produced, which contributes to uterine contraction, which, in turn, leads to a rapid recovery of internal organs.”

What is the immune defense of human milk?

Immune cells - lymphocytes, macrophages.
Immunoglobulin class A. This is the protection of the mucous membrane from harmful agents. It remains active in the child's stomach, 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 in injections.
Lysozyme. Moreover, its concentration becomes greater in the second year of lactation.
Bifidobacteria.

Breast milk contains about 500 different components.

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

The main component is water. It is about 90% in milk. It helps to avoid dehydration of the child's body.
Protein in a quantitative ratio of about one percent, one of the most important components for the normal growth of the body. Provides the development of the muscular, circulatory and nervous systems.
With the increase in the "age" of milk, proteins tend to decrease. This is due to the fact that the growth rate of the baby after a year is more dependent on ordinary food. The need for breast milk proteins is reduced.
Fats. They are available in a small amount - 4%, since it is very difficult for a newborn to absorb fatty milk.

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