Golden August: Did you know that breast milk is umami and can also help with your baby’s intestinal health?

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The breastfeeding stage, in addition to strengthening the bond between mother and child, is essential for the newborn’s health

São Paulo, August 2022 – Much more than providing an emotional bond between mother and baby, the breastfeeding stage can contribute to the child’s development throughout life, as it protects the newborn’s health in the long term. By consuming breast milk, the baby receives a complete meal full of nutrients, capable of helping to combat colic and allergic diseases, as well as stimulating and strengthening the dental arch.

What few people know is that breast milk is umami. Known as the fifth basic taste of the human palate, umami stands alongside sweet, sour, salty, and bitter — and babies can sense this taste during their very first moments of breastfeeding.

According to Hellen Maluly, PhD in Food Science from Unicamp and consultant for the Umami Committee, breast milk is rich in glutamate, the main compound responsible for providing the umami taste. “Milk contains between 168 mg and 190 mg of glutamate per 100 g of food. This amino acid contributes to the baby’s intestinal health, as it serves as a substrate for the development of intestinal cells, called enterocytes, and can help maintain the integrity of the organ,” she explains.

An intact intestine can improve the absorption of other nutrients, in addition to protecting the microbiota, which safeguards our body against pathogens. “That’s why breastfeeding during the first six months up to the first year of life is so important, as breast milk is still considered the baby’s main source of nutrition,” adds Hellen.

Thinking about the overall health of both mother and baby, Golden August symbolizes the encouragement and awareness of breastfeeding. The golden color refers to the “gold standard” quality of breast milk. This means that increasing breastfeeding rates around the world can help save the lives of many children, who will also grow up healthier in adulthood.

For mothers, the benefits of breastfeeding are many: it reduces postpartum bleeding by producing oxytocin, and also lowers the incidence of breast and ovarian cancer.

Regarding the baby’s health, Hellen also highlights that initial contact with the fifth taste through breast milk can help develop a refined sense of taste, while emphasizing that taste diversity should continue after this period to avoid dietary monotony.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers from the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after food ingestion. To learn more, visit www.portalumami.com.br.