What Makes Human Milk Special?

The most common reason mothers probably choose to breastfeed is the
knowledge that human milk is the superior infant food. It contains live
cells, like those in blood. Some components of human milk also enhance
the effects of others, so the ingredients of human milk work together.
In contrast, only a small percentage of some ingredients of formula are
absorbed; mixing ingredients in formula does not guarantee they will
act together the way they do in human milk.**Human Milk Is Designed for Babies**Human
milk is species-specific. The milk of each mammal species has adapted
to supply its offspring with what is needed for optimal growth and
survival. Some species'''' milks are relatively high in fat to lay down a
thick layer of body fat, while those with high protein use it for rapid
growth and maturation. Those species that need readily available
sources of sugar to meet the needs of their rapidly growing brains have
milk that is higher in carbohydrates. Humans are the slowest growing
and maturing mammals, but also have the most advanced brains. So it
makes sense that the protein content of human milk is relatively low
while the level of carbohydrates is high.Human milk contains
levels of vitamins and minerals appropriate for the healthy, full-term,
human infant. It is ever-changing -- from the beginning of the feeding
to the end, from feeding to feeding, and from day to day. The infant
provides many signals that stimulate some of the changes in his
mother''''s milk. When following her infant''''s feeding cues, a mother can
be assured that her child will benefit from those changes. For
instance, if the milk taken at a particular feeding is lower in fat
(fat is the most variable constituent of mother''''s milk), the infant
will become hungry again sooner. If his cues are followed and he
receives the next few feedings close together (cluster feeds), the
higher fat milk he receives (fat content goes up when the breast is
less full) will ensure his overall fat intake is adequate.**Human Milk Has Anti-Infective Properties**Breastfeeding
mothers often notice that their children are sick less often than
children who aren''''t breastfed. Human milk provides different kinds of
defense against disease, including secretory antibodies against
specific pathogens. It also contains lactoferrin, which not only is the
source of iron for breastfed infants, but also appears to have
antibacterial and antiviral properties. Other components in human milk
protect infants on a molecular level because their actual shape hinders
certain pathogen''''s access to the infant.Because human milk has
protective qualities, infants who are not breastfed have more emergency
room visits, hospitalizations, and treatments with antibiotics. The
protective effects extend beyond weaning. Human milk offers
immunological protection against many chronic diseases. According to
Outcomes of Breastfeeding versus Formula Feeding, compiled by Ginna
Wall, MN, IBCLC, and Jon Ahrendsen, MD, FAAFP, human milk feeding is
associated with less risk of the following diseases: celiac disease,
diabetes, multiple sclerosis, sudden infant death syndrome, childhood
cancer, autoimmune thyroid disease, appendicitis, osteoporosis,
cardiovascular disease, helicobacter pylori infection (associated with
gastric ulcers), Crohn''''s disease, colitis, juvenile rheumatoid
arthritis, obesity, tonsillitis, allergies, atopic disease, and asthma.
(This comprehensive report can be found at
www.lalecheleague.org/docs/OutcomesApril2006.pdf*.)The
mechanism of these apparent long-term immunologic benefits remains
unclear, although theories abound. Human milk contains bioactive
components that enhance the growth and development of the human infant.One
gastrointestinal hormone, cholecystokinine (CCK) signals sedation and a
feeling of satiation and well-being. During suckling, CCK release in
both mother and infant produces a sleepy feeling. The infant''''s C