Under the Scope: Mind-Blowing Components of Breast Milk.

Breastmilk perfectly meets the needs of your infant.  Scientists have done extensive research into the incredible composition of this liquid gold.  Here, we break down that research, so you can know exactly what your little is ingesting.  Breastmilk is made up of several elements with a general composition of 87% water, 3.8% fat, 1.0% protein, and 7% carbohydrates (mostly in the form of lactose).  Together, the fat and lactose make up 90% of the total milk energy [1]. 



Variations in protein quantities adjust from 1.5g/100mL at birth down to 0.7g/100mL by the time they are six months old [2].  Breast milk contains both casein and whey proteins, with 50%-80% of that being the latter.  That is significant because whey only makes up 18% of cow’s milk protein.  Infant formulas also typically contain high levels of casein which can make it harder to digest than breast milk [3]. 



Fat content in breastmilk is vital for neurological development, vitamin absorption, and calorie denseness.  Research has shown that the mean fat content is significantly higher during the day and evening compared to morning and night.  Breast milk also contains two essential fatty acids, which can be converted to AA, EPA, and DHA which are vital to growth, immune responses, cognitive development, and motor functions. 


Fat is not known to change with the infant’s age and intake is not related to feeding frequency [4].  However, fat content may vary depending on the maternal diet.  Regardless, breast milk always contains adequate nutrients for the child regardless of the mother’s nutritional deficiency.



Breast milk contains carbohydrates known as oligosaccharides.  Specially formulated, these protect the child from Salmonella, Listeria, and Campylobacter by binding the pathogens to keep them off the intestinal walls [5].  Oligosaccharides also help to promote a diverse microbiome and strengthen the immune system.  These carbohydrates are attached to lactose in the milk.  Lactose helps in mineral and calcium absorption. 



Research has shown that vitamin content in breastmilk is directly connected to the mother’s dietary intake.  Continuation of prenatal vitamins can ensure mothers maintain proper nutrition to appropriately supplement their breastmilk.  Unfortunately, breast milk does not contain high enough levels of vitamins D and K.  Due to this, pediatricians recommend a vitamin D supplement to protect infants from disorders such as rickets [3]. 



Minerals found in breast milk are vital to forming special enzymes and molecules. 



These living immune cells are only transferred to infants through breastmilk.  Colostrum contains high levels of these cells before leveling out to a low baseline percentage.  Each time the infant or mother gets ill, that percentage radically increases in response to the infection [6]. 



Children who are breastfed have been shown to have lower risks for obesity later in life.  This may be due to hormones which are present in breast milk which could have downstream effects on appetite regulation [7]. 



Breastmilk is perfectly created for your infant.  It is the exact cocktail of fats, proteins, carbohydrates, living cells, minerals, hormones, and SO MUCH MORE.  It is literally alive.  A part of your body that you can pass on to your child in order to keep them sustained, healthy, and happy.  




  1. Guo LH, Popov AP, Li HY, Wang YH, Bliznetsov V, Lo GQ, Balasubramanian N, Kwong DL. A small OCA on a 1/spl times/0.5-mm/sup 2/2.45-GHz RFID tag-design and integration based on a CMOS-compatible manufacturing technology. IEEE electron device letters. 2006 Feb;27(2):96-8.

  2. Jackson JG, Janszen DB, Lonnerdal B, Lien EL, Pramuk KP, Kuhlman CF. A multinational study of α-lactalbumin concentrations in human milk. The Journal of nutritional biochemistry. 2004 Sep 1;15(9):517-21.

  3. Martin CR, Ling PR, Blackburn GL. Review of infant feeding: key features of breast milk and infant formula. Nutrients. 2016 May 11;8(5):279.

  4. Kent JC, Mitoulas LR, Cregan MD, Ramsay DT, Doherty DA, Hartmann PE. Volume and frequency of breastfeedings and fat content of breast milk throughout the day. Pediatrics. 2006 Mar 1;117(3):e387-95.

  5. Gura T. Nature's first functional food.

  6. Pitt J. Breast milk leukocytes. Pediatrics. 1976 Nov 1;58(5):769-70.

  7. Savino F, Liguori SA. Update on breast milk hormones: leptin, ghrelin and adiponectin. Clinical Nutrition. 2008 Feb 1;27(1):42-7.










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