Nutritional aspects of breast milk
Article publication date: 1 August 2004
An attempt has been made to appraise the nutritional uniqueness of breast milk for infants. Colostrum, being rich in nutritional attributes, must be offered to infants after birth. Advantages proclaimed by breast milk are better digestibility, absorption, intestinal and brain development and protection of children from getting over‐weight. Feeding of fresh breast milk rather than stored or boiled milk is suggested to avoid nutritional losses. Human milk does not completely satisfy the nutritional requirement of infants over three months old and is required to be supplemented with solid foods. Technological innovations made in commercial infant milk powder have not been able to meet the critical nutritional requirements of infants. Since no formulae can duplicate breast milk completely, governmental regulations therefore should stress the importance of breast feeding.
Sarkar, S. (2004), "Nutritional aspects of breast milk", Nutrition & Food Science, Vol. 34 No. 4, pp. 151-155. https://doi.org/10.1108/00346650410544837
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