Feeding for breastfeeding (I)

Breastfeeding is the best way to provide babies with the nutrients they need according to their physiological state, in addition to offering them essential immune protection in their first months of life. Close contact with the mother also gives him confidence, security and love.

Breast milk adapts in quantity and composition according to the baby's needs; for example, after the fourth day after birth, there is a significant increase in the quantity of milk, known as "milk surge," which transforms "colostrum" into "transitional milk" and then, on approximately the fifteenth day, into "mature milk."

The composition of mature milk also changes throughout the day and during each feeding.

• Throughout the day: In the morning and mid-morning, milk is richer in fats compared to night milk, which contains endorphins, neurotransmitters that help the baby fall asleep.
• During a feeding: At the beginning, milk is lighter, quenching the baby's thirst, while towards the end of the feeding, it is richer in fat, helping to satisfy hunger. It is therefore important that the baby empties one breast before offering the other, ensuring that he receives the most nutritious milk.

During the first six months, the mother produces between 700 and 900 milliliters of milk per day. After the sixth month, this amount is reduced to about 600 milliliters per day.

The components of breast milk can be divided into four categories:

• Macronutrients: Proteins, lipids and carbohydrates.
• Micronutrients: Vitamins and trace elements.
• Bioactive components: Hormones, antimicrobial agents, growth factors, among others.
• Microbiota of human milk.

Carbohydrates in breast milk

Carbohydrates are a rapid source of energy for cells. Lactose is the most abundant carbohydrate in breast milk, providing about 40% of the calories the baby needs to grow and develop properly. In addition, lactose promotes calcium absorption and contributes to the formation of milk fluid.

Oligosaccharides, another type of carbohydrate present in breast milk, are the third most abundant component after lactose and fats. They are resistant to digestion and help prevent the growth of pathogenic bacteria, acting in a similar way to soluble fiber.

Lipids in breast milk

Fats are the baby's main source of energy, providing approximately 50% of the calories needed. They also supply essential fatty acids and facilitate the absorption of fat-soluble vitamins.

About 98% of the fats in breast milk are triglycerides, with 44% saturated and 56% unsaturated fatty acids.

Breast milk contains long-chain polyunsaturated fatty acids, not found in cow's milk, which are crucial for the development of the baby's brain and nervous system. These fatty acids depend on the mother's diet, so it is recommended that fatty fish, such as salmon and tuna, be consumed at least twice a week.

Proteins in breast milk

Breast milk contains two types of nitrogen compounds: protein nitrogen and non-protein nitrogen.

Protein nitrogen: Breast milk includes about 400 different types of protein, with 70% in the form of seroproteins (whey proteins) and 30% as casein micelles. This ratio is key for optimal digestion and healthy development of the baby.

Serum proteins (seroproteins): Among the most important are alpha-lactalbumin, lactoferrin, immunoglobulins, lysozyme and serum albumin.

Three of these are described below:

• Alpha-lactoalbumin: Main whey protein, essential for lactose production and as a source of amino acids.

• Lactoferrin: Protects the baby against gastrointestinal infections, with a much higher concentration in breast milk than in cow's milk.

• Immunoglobulins (Ig): Especially abundant in colostrum, these proteins act as antibodies that protect the baby by preventing viruses and bacteria from attaching to mucous membranes, providing an immune defense while its own system is developing.
• Casein micelles: These proteins promote calcium absorption and have antihypertensive and antithrombotic effects.
• Non-protein nitrogen: Among its components are creatine, carnitine, free amino acids and nucleotides.