Human Milk, Breastfeeding and Cow Milk
World Health Organization recommends exclusive breastfeeding, when possible, for the first 6 months of life.
Human milk is known as the
best form of nutrition for neonates and infants. It contains bioactive properties that aids growth, health and development.
Breastfeeding provides ideal nutrition and is sufficient to support optimal growth and development; it is recommended that breastfeeding continues for at least
12 months, and thereafter for as long as mutually desired.
Epidemiologic research indicates that
human milk and breastfeeding of infants provides advantages for neonates, while significantly decreasing risk for a large number of acute and chronic diseases.
Human milk contains
antibodies and is a significant source of
passively acquired immunity for the infant during the time of reduced neonatal
gut immune function, when they have limited defences against pathogens. In addition, human milk has a role in the development of the baby’s
intestinal microflora, enhancing the colonization of some bacteria while inhibiting the colonization of others.
Despite the demonstrated benefits of breastfeeding, there are some situations in which breastfeeding is not in the best interest of the infant. These include the infant with galactosemia, the infant whose mother uses illegal drugs, the infant whose mother has untreated active tuberculosis or others infective diseases.
Occasionally, very sensitive infants can have
allergic reactions to small quantities of cow milk
protein in mother’s breast milk.
When direct breastfeeding is not possible,
expressed human milk, fortified when necessary for the premature infant, should be provided. Supplements should be given to breastfeeding newborns after a medical indication.
| Component | Human Milk | Cow Milk |
| Carbohydrates |
| Lactose | 7.3 g/dl | 4.0 g/dl |
| Oligosaccharides | 1.2 g/dl | 0.1 g/dl |
| Proteins |
| Caseins | 0.2 g/dl | 2.7 g/dl |
| α-Lactalbumin | 0.2 g/dl | 0.1 g/dl |
| Lactoferrin | 0.2 g/dl | Trace |
| Secretory IgA | 0.2 g/dl | 0.003 g/dl |
| ß-Lactoglobulin | None | 0.36 g/dl |
| Milk Lipids |
| Triglycerides | 4.0 % | 4.0 % |
| Phospholipids | 0.04 % | 0.04 % |
| Minerals |
| Sodium | 5.0 mM | 15 mM |
| Potassium | 15.0 mM | 45 mM |
| Chloride | 15.0 mM | 35 mM |
| Calcium | 8.0 mM | 30 mM |
| Magnesium | 1.4 mM | 4.0 mM |
Source: Human Milk and Lactation - adapted from a lecture by Mary Francis Picciano,
Professor of Nutrition at the Pennsylvania State University.