Constituents of Breastmilk

Question 1

Main constituents of breastmilk

Answer 1

Protein/amino acids 
Carbohydrates 
Fats 
Vitamins 
Minerals 
Oligosaccharides 
Immunoglobins 
Pollard (2017)

Question 2

What are the main proteins in breastmilk?

Answer 2

Mature breastmilk contains 40% casein and 60% whey proteins. These form soft curds in the stomach and are easy to digest
Whey proteins are anti-infective proteins
Casein is important to carry phosphate and calcium
Pollard (2017)

Question 3

What is the difference in cows milk protein’s compared to breastmilk?

Answer 3

In cow’s milk the protein content is versed = 80% casein and 20% whey protein
Mayes (2012)

Question 4

Lactoferrin

Answer 4

Is a protein - binds to iron which promotes easier absorption and prevents the growth of bacteria in the intestine. Not in formula so needs more iron which is less bio-available
Pollard (2017)

Question 5

Bifidus factor

Answer 5

Is a protein which promotes good gut bacteria

Pollard 2017

Question 6

Taurine

Answer 6

Is a protein which is absent from cows milk but plays an important role in brain maturation and is thought to function as a neurotransmitter
Mayes (2012)

Question 7

What is the main carbohydrate in breastmilk?

Answer 7

Main carbohydrate is lactose (98%) which can be quickly broken down into glucose
Lactose is important for brain growth and is in higher concentration in human milk than other animals
Levels remain constant and are unaffected in malnourished women
Mayes (2012)

Question 8

Role of fat in breastmilk

Answer 8

Is the main source of energy and provides approximately half of the milk calories
Contains long chain fatty acids which aid brain and eye development, as well as the nervous and vascular system
Pollard (2017)

Question 9

How does fat content change over a feed?

Answer 9

Varies throughout the feed, increasing as the breast is emptied. Full breasts are associated with minimum fat content of milk.
Pollard (2017)

Question 10

Vitamins in breastmilk

Answer 10

Water soluble vitamins C, B1, B2, B6, folate, B12, pantothenic acid and biotin are all present in breastmilk
Mayes (2012)

Question 11

Minerals in breastmilk

Answer 11

A third less electrolyte content and a fith less sodium, potassium and chloride compared to artificial milk
Calcium, phorphorous and magnesium are present in breastmilk at higher concentrations than in plasma
Pollard (2017)

Question 12

Oligosaccharides in breastmilk

Answer 12

Prebiotics
Interacts with intestinal epithelial cells to stimulate the immune system
Reduces gut pH to prevent pathogenic bacteria causing infection
Increase the numbers of bifido bacteria on the mucosa
Pollard (2017)

Question 13

Immunoglobins

Answer 13

Cannot be replicated in formula
Antibodies from previous maternal infections
Pollard (2017)

Question 14

How long do WHO advise breastfeeding

Answer 14

Exclusive breastfeeding for an infant’s first 6 months and to continue for 2 years and beyond as breastfeeding perfectly meets the nutritional needs of the newborn.
Pollard (2017)

Question 15

Cost benefits of breastfeeding

Answer 15

It is readily available at no cost
Delivered on demand at the right temperature
It is envrionementally friendly.
The department of health estimated AF to cost parents £45 per month.

Question 16

What does breastfeeding reduce the risk of in infants?

Answer 16

Diarrhoea and chest infections
Atopic dermatitis and asthma 
Obesity and type I and II diabetes 
Childhood leukaemia 
SIDS 
Necrotising enterocolitis (NEC)

Question 17

Benefit of breastfeeding for preterm infants

Answer 17

Reduces the risk of NEC Breastmilk at preterm is perfectly balanced: the non-protein nitrogen content is 20% higher than term, providing the necessary free amino acids essential for growth.
Preterm breastmilk contains higher concentrations of polymeric immunoglobulin, lactoferrin, lysozyme and epidermal growth factor.
Also, the number of macrophages, neutrophils and lymphocytes are higher in colostrum
Mayes (2012)

Question 18

Benefits for mothers who breastfeed

Answer 18

Reduces incidence of hypertension, cardiovascular disease, allergies and Crohn’s disease
Low cholesterol
Low rates of obesity and type II diabetes
Higher IQ
Pollard (2017)