Variability in the Composition and Antioxidant Status of Milk of Polish Women Breastfeeding up to 2 Years

TL;DR

This study examines how the composition and antioxidant properties of breast milk change in Polish women who breastfeed for up to two years.

Contribution

The study provides new insights into the nutritional and antioxidant changes in breast milk beyond the first year of lactation.

Findings

Breast milk from mothers nursing past 12 months has higher fat and magnesium levels.

Leptin, iron, and iron-reducing capacity decrease in milk from long-term breastfeeding.

Milk from extended breastfeeding remains nutritious and protective against free radicals.

Abstract

Background/Objectives: Breastfeeding has accompanied women since the beginning of time and, according to anthropological research, naturally ends between the age of 2 and 6. WHO (World Health Organization) recommends exclusive breastfeeding for about the first 6 months, with continued breastfeeding along with introducing appropriate complementary foods for up to 2 years of age or longer. Despite the increasing promotion of breastfeeding, women do not comply with the WHO guidelines and give up exclusive breastfeeding quickly, and long-term breastfeeding mothers still struggle with a lack of understanding in society. Methods: This work aims to expand the knowledge on the composition and antioxidant status of the milk of mothers breastfeeding past 12 months. Results: The basic composition of human milk changes depending on the stage of lactation. In women breastfeeding for more than a year, an increase in fat (p < 0.001) and magnesium (p < 0.001) was observed. A decreased concentration of leptin (p = 0.001), iron (p < 0.001), and iron-reducing capacity (p < 0.001) was also observed compared to milk from the initial stage of lactation. Conclusions: The milk of women breastfeeding for more than 12 months is a valuable food for the baby, maintaining its protection against free radicals and providing adequate nutrients.

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