Diet during lactation

Lactation is an automatic physiological process that virtually all

mothers are capable of doing. Breast feeding on the other hand, is a learned
behaviour that not all mothers decide to do. A mother derives great
satisfaction if she is able to nurse her baby for at least 6 months. Breast milk
has several advantages for the baby and for the mother. Nature has designed
it to be a complete food for the first few months of a baby’s life. Breast milk
gives immunity to the baby against infection, especially the colostrum which
is rich in antibodies.

Breast milk is safe for the baby unlike bottles which have to be sterilized. For
the mother, it helps her uterus regain its normal size from the enlargement
during pregnancy. It promotes an emotional bonding between the mother
and the infant as she holds the child close to her body while feeding. Proper
emptying of breasts reduces the chances ofbreast cancer or malignancy.
Ideally the mother who chooses to breastfeed her infant will continue to eat
nutrient dense foods throughoutlactation. Nutritional needs of a lactating
mother are higher than that ofa pregnant mother.

Nutritional requirements

1. Energy: A nursing mother produces about 680 ml of milk per day

during the first 6 months. Severe energy restriction may hinder milk
production. The metabolic work involved in producing this amount of
milk requires around 570 Kcal for the first six months. For this reason
the ICMR has recommended an additional 600 Kcal for 0-6 months
and an additional 520 K cals from 7 to 12 months. So the energy
requirement for a sedentary worker would be
 1900 + 600 = 2500 Kcal (0-6 months lactation)

1900 + 520 = 2420 Kcal (7-12 months lactation)

2. Protein: An increase in protein intake is recommended for women

during lactation. The average protein content of breast milk of Indian
women is 1.2 g/100 ml. ICMR has recommended an additional daily
intake of 22.9 gm for the first six months and 15.2 gm during 7-12
months of lactation. So the protein requirement for a sedentary worker
would be
55 + 22.9 = 77.9 gm (0-6 months lactation)
55 + 15.2 = 70.2 gm (7-12 months lactation)
If energy or protein is lacking, there will be a reduction in milk volume
rather than in milk quality.
3. Fat: The level of fat in the diet would provide adequate energy to enable
nursing women to meet their higher energy needs.
4. Minerals – Dietary calcium has no effect on the calcium concentration
of breast milk, but maternal bones lose some of their density during
lactation. Breast feeding is associated with transfer of approximately
200 mg/ day of calcium from mother to the infant. During lactation
ICMR has prescribed 1200 mg of calcium for mother’s milk
production.
Iron is not secreted much into the milk so the iron requirement during
lactation is 25 mg/day.
5. Vitamins: The quantity of retinol present in 680 ml of human milk is
50 μg, so the ICMR recommends an additional allowance of 350 μg. As
calorie requirements are high during lactation, Vitamin B
requirements are also high. Nutrients in breast milk which are most
 likely to decline in response to prolonged inadequate intakes are the
vitamins – especially vitamin B6, B12, A and D. Vitamin C
requirements are 80 mg per day considering the vitamin C secreted in
human milk and cooking losses incurred.
6. Fluids: A lactating mother must drink plenty of fluids (at least 2 litres
a day) to protect herself from dehydration. A sensible rule of the thumb
is to drink a beverage like soup, juice, milk or water at each meal and
each time the baby nurses.

Composition of a balanced diet (given by ICMR) at moderate cost for a

lactating mother is given below:

V- Vegetarian NV – Non-Vegetarian
A sample diet for a lactating mother