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Breastmilk is natural and perfect food for the baby.
WHO recommends that all infants should be fed
exclusively on breastmilk until they are six months
of age and continued to be breastfed till two years
or beyond along with the introduction of adequate
complementary foods after six months of age.
Breastmilk provides uniquely appropriate
concentrations of almost all the nutrients for
infants at the time when the growth and development
rates are maximal. Mother’s milk comprises of White
Blood Cells (leucocytes), macrophages and epithelial
cells; lipids (triacylgycerols, free fatty acids,
phospholipids, sterols, hydrocarbons and fat soluble
vitamins); carbohydrates (lactose, galactose,
glucose, oligosaccharides, and glycoproteins);
protein (casein, ±-lactalbumin, lactoferrin,
immunoglobins like SlgA and others, lysozymes,
enzymes, harmones and growth factors); non-protein
nitrogenous compounds (urea, creatine, creatinine,
uric acid, amino acids including glutamine, nucleic
acid, nucleotides and polyamines), water soluble
vitamins, macronutrient elements, trace elements and
various non nutritional components (anti-microbial
factors, digestive enzymes and growth modulators)
that promote the infant’s growth and development.
In comparison to formula milk or top feeding is
associated with lower morbidity and mortality at all
ages. Recent child survival data have reported that
promotion of exclusive breastfeeding for first six
months and continued breastfeeding for 6 - 11 months
is the single most effective intervention that
reduces under-5 child mortality by 13 - 15 per cent.
In another study, it is reported that 16 per cent of
neonatal deaths could be averted if all infants were
breastfed from the first day of childbirth and 22
per cent if breastfeeding was started within the
first hour itself. Breastfeeding is protective
against several infections including diarrhoea and
respiratory infections, in addition to many chronic
problems like hypertension, diabetes, heart diseases
and others. Breastfed babies have shown to have a
higher Intelligence Quotient. It enhances emotional
bond between the child and the mother, provides
warmth, love, affection and is thus, much more than
just a food. Breastmilk is clean, free from bacteria
and has anti-infective factors as well as it is
readily available to the baby when she/he wants,
needs no preparation and is at right temperature. In
addition to this, it is economical and free from
contamination.
Breastfeeding has many health benefits for the
mother too. It reduces anemia due to reduction in
postpartum bleeding. Obesity is less common among
nursing mothers as it helps the mother to regain her
normal figure. It is protective against breast and
ovarian cancers. Exclusive breastfeeding has
contraceptive effect. Mothers who exclusively
breastfeed are better adjusted with their babies as
far as rearing and behavioural adjustments are
concerned. Breastfeeding is beneficial for the
society as it lowers health care cost by reducing
illness among children and thus, reduces the
financial strain on the family.
It is important to understand that the production of
breast milk is based on demand and supply. The more
the mother feeds, the more the supply of milk, which
means that a mother should feed the baby on demand,
rather than on a schedule. Also, babies have growth
spurts. So, a baby who was being fed every three
hours might suddenly demand to be fed every hour. It
does not mean that the supply of milk is less, but
that the baby is experiencing growth spurts.
This World Breastfeeding Week, health organisations
are emphasising on “the need to consider
breastfeeding as a life-saving intervention before
and after emergencies.” Periods when there is a
chance of a disease spreading far and wide (e.g., an
epidemic or a pandemic) is classified by the WHO as
an emergency. Considering the incidences of swine
flu this year, breastfeeding has taken on that much
more importance Hence like mother’s love there is no
substitute for mother’s milk. Therefore, we need to
Promote and support Breastfeeding at all levels.
*Associate Professor in Nutrition,
**Research Scholar, Institute of Home Economics,
(University of Delhi)
Disclaimer: The views expressed by the author in
this feature are entirely his own and do not
necessarily reflect the views of PIB
RTS/VN
SS-74/SF-74/03.08.2009
PIB
Aizawl |
