Nutritional care while Breastfeeding

Exclusive breastfeeding is unequivocally the preferred method of infant feeding for the first 6 months of life.

Benefits for the infant include decreased incidence and severity of infectious diseases, and decreased risk of obesity, overweight, diabetes, type 1 and 2, food allergies, and celiac disease in later life.

Benefits for the mother include decreased postpartum bleeding, earlier return to pre pregnancy weight, decreased risk of postmenopausal osteoporosis, hormonal cancers, and decreased need for insulin in mothers with diabetes.

Despite the fact that breastfeeding increases the need for energy (kcalorie) intake and specific nutrients, human milk is made from maternal nutrient stores, so well-nourished mothers need not worry about the quality of their breastmilk.

If nutrient intake is suboptimal, the breastfeeding woman will feel the effects of eating poorly,  such as fatigue, and her immune system may be affected. Iron deficiency may be present. Supplementation should not be needed if the dietary sources of iron is sufficient and absorption supported by the presence of foods contributing folic acid and vitamin C.

Sufficient intake of protein, hydration, selenium, iodine, B vitamins is essential.  Milk production may decrease if energy intake is suboptimal ( less than 1500-1800kcal / day)  

A breastfeeding mother could lose ½ kg of body fat per week, if weight loss is needed,  and still supply adequate breastmilk to maintain her infant’s growth, if her diet is intelligently balanced and provides sufficient nutrients.