Breastfeeding is umami and offers benefits for mothers and babies

The creation of emotional bonds between a mother and a child already begins during pregnancy and lasts for a lifetime. But breastfeeding may be the most illustrative act of this affection, since it is one of the first physical interactions between the mother and the baby after birth.

Beyond this bond, breastfeeding offers many health benefits. For babies, it contributes to cognitive and neuromotor development and reduces the risk of respiratory diseases, malnutrition, or diabetes mellitus; for mothers, it decreases postpartum bleeding and anemia, helps with the recovery of pre-pregnancy weight, and reduces the risk of breast cancer, ovarian cancer, and bone fractures from osteoporosis.

According to Denise Gonzalez Stellutti de Faria, a specialist in obstetric nursing, PhD in Health Sciences, and professor in the Medicine program at FIPA (Faculdades Integradas Padre Albino), breast milk is the ideal food for the newborn. “It is not just a set of nutrients. Its biological complexity protects against infections and allergies, in addition to stimulating the proper development of the immune system and the maturation of the digestive and neurological systems.”

The specialist also explains that one of the great benefits of breastfeeding for women is the release of oxytocin, which causes the uterus to contract and reduces postpartum bleeding and cases of anemia.

Many mothers wonder if the amount of milk they have is enough to sustain their child. Denise states that breast milk meets all the newborn’s nutritional needs during the first six months of life. “The World Health Organization recommends exclusive breastfeeding for six months, and the continuation of breastfeeding with other foods until two years of age or beyond.”

It is important to remember that there is no such thing as weak milk. “A child who feeds only on breast milk nurses more frequently, mainly because this food is easy to digest. That is why it is necessary to offer the breast every two hours until the birth weight doubles, and from there promote breastfeeding on demand,” Denise adds.

And what about mothers who cannot breastfeed? According to the professor, breast complications – such as sore nipples, blisters, nipple fissures, nipple thrush, breast engorgement, blocked milk ducts, and mastitis – are the main causes of early weaning. As an alternative, it is possible to use formula milk, with pediatric recommendation, or give breast milk in a small cup. “And avoid using bottles, so that the baby does not get nipple confusion and end up refusing the breast,” she concludes.

Umami presence in breast milk

Did you know that breast milk contains a significant amount of umami (168-190 mg in every 100g of the food)? “In addition to abundant glutamate, the food contains other nucleotides, such as inosine-5′-monophosphate. These are substances present in our DNA that, when free, can provide umami.”

The statement comes from Hellen Maluly, pharmacist and PhD in Food Science. According to her, when evaluating the concentrations of free amino acids (components detached from proteins) in breast milk, it is noticeable that the concentration of the amino acid glutamate is proportionally much higher than that of other amino acids.

This means that babies can taste umami already in the first sips of breastfeeding. “After five months, the milk becomes more mature and starts to have even more umami,” Hellen adds. This initial contact with the fifth taste may help in the development of a differentiated sense of taste, but it is worth noting that flavor variability must continue after breastfeeding, to avoid dietary monotony.

Regarding the benefits for babies, studies suggest that the presence of glutamate in breast milk contributes to the formation of the intestinal wall. “The cells that line the intestine prevent unwanted substances, which may be ingested with food, from coming into contact with the intestinal wall.” In addition, other studies conducted in the United States state that glutamate may act in the regulation of food intake and satiety.

And why do we have difficulty registering the umami taste in our memory? “The issue of memorization is more related to smell and taste memory. We can register it, but we do not recognize it as the concept ‘umami’. Theories indicate that the search for sweet foods, for example, is related to the body’s need for carbohydrates, and for the umami taste, to the need for proteins,” Hellen concludes.