Abstract

PIP: A comprehensive discussion of the nutritional value and components of human milk presents research findings on milk composition, including discussions of the influence of maternal diet and general health on milk production. The separate milk components considered include lipids, protein, carbohydrates, water, salt, calcium and phosphorus, iron, zinc, copper, manganese, selenium, iodine, fluoride, vitamins D, K, A, E, C, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folate, and cyanocobalamine. Other aspects considered include the differences in composition of colostrum and mature milk, caloric cost of human lactation, possible reasons for failure to thrive in nursing newborns, effects on lactation of maternal dietary supplementation, and the differences between dietary requirements of nonnursing and nursing women. The influence of different dietary patterns and malnutrition on the proportions of different components of milk is assessed.