Breastfeeding

Breastfeeding is the feeding of an infant with milk produced by the mother’s breasts, delivered directly at the breast or through expressed milk. It is commonly started after birth and may be exclusive for about the first six months, with continued breastfeeding as solids are introduced.

Benefits for the infant include optimal nutrition and immune protection, with reduced risks of certain infections and sudden infant death syndrome. Some studies also associate breastfeeding with lower risks of obesity and allergies later in life. For the mother, breastfeeding is associated with faster postpartum recovery and may reduce risks of breast and ovarian cancers and type 2 diabetes. The magnitude of these benefits varies with individual circumstances and other factors.

Guidelines commonly recommend exclusive breastfeeding for about six months, then continued breastfeeding with age-appropriate complementary foods for up to two years or more. Feed on demand when possible and ensure a proper latch. Expressed milk is a valid alternative when direct feeding is not possible or convenient.

Safety and storage: handle expressed milk hygienically. Refrigerated milk lasts several days; frozen milk lasts longer. Thaw in the refrigerator and use promptly; never reheat or microwave breast milk. Follow local guidelines for storage durations and practices.

Challenges and support: common issues include nipple pain, engorgement, clogged ducts, and mastitis; some experience perceived low milk supply. Access to lactation consultants, healthcare providers, and support networks can help with technique, pumping, and planning for work or school.