Breastfeeding (cont.)
Melissa Conrad Stöppler, MD
Melissa Conrad Stöppler, MD, is a U.S. board-certified Anatomic Pathologist with subspecialty training in the fields of Experimental and Molecular Pathology. Dr. Stöppler's educational background includes a BA with Highest Distinction from the University of Virginia and an MD from the University of North Carolina. She completed residency training in Anatomic Pathology at Georgetown University followed by subspecialty fellowship training in molecular diagnostics and experimental pathology.
William C. Shiel Jr., MD, FACP, FACR
Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.
In this Article
- When should we decide about breastfeeding?
- Why is the choice so important?
- What are the advantages and disadvantages of breastfeeding?
- What are the advantages and disadvantages of formula feeding?
- Can we use both forms of feedings for our baby?
- Is there any special preparation required for breastfeeding?
- When can breastfeeding begin?
- What is the proper technique for breastfeeding?
- When should breast pumps be used?
- Should certain foods be avoided while breastfeeding?
- How can one manage minor discomforts related to breastfeeding?
- Clogged milk ducts
- Sore nipples
- When should one seek medical care for problems with breastfeeding?
- Can supplements or medications increase a low milk supply?
- Is it possible to breastfeed while pregnant?
- Is smoking harmful when breastfeeding?
- Do breast implants, surgeries, or reductions affect breastfeeding?
- How should one wean a baby from breastfeeding?
- Breastfeeding and Formula Feeding At A Glance
Should certain foods be avoided while breastfeeding?
Some babies appear to be sensitive to certain foods in the mother's diet, while other babies never appear to have negative reactions to foods. A baby may become fussy, may have trouble sleeping, or may develop gas after the mother eats certain types of foods with strong flavors. Some of the most common triggers of fussiness in babies include chocolate, spices, citrus fruits, and gas-causing vegetables like cauliflower, cabbage, and broccoli. However, not all babies will have a reaction to particular foods.
Most experts recommend limiting consumption of caffeine while breastfeeding, since high levels of caffeine can make the baby fussy or disturb the baby's sleep patterns. Having more than one alcoholic beverage is also not recommended, since two or more alcoholic beverages at one time can increase blood alcohol levels to a point where the alcohol enters the breast milk. If a nursing mother consumes more than two drinks, she should wait at least two hours until nursing the baby to allow for elimination of alcohol from the body. If the breasts become engorged, it is fine to pump and discard breast milk while waiting. Studies have also shown that alcohol can interfere with the body's ability to "let down" (enable the free flow of breast milk) during breastfeeding.
Symptoms of allergy in a nursing baby may or may not be due to something eaten by the mother. If an allergic reaction to mother's food is present in the baby, it usually develops two to six hours after the mother consumed the offending food.
Because of concerns about mercury poisoning, the U.S. Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) recommend that nursing mothers limit their exposure to mercury in fish. The FDA and EPA advise eating no more than 6 oz. (about one serving) of canned albacore or "white" tuna a week and limiting intake of canned "light" tuna and other cooked fish to about 12 oz. (about two servings) per week. Nursing mothers should completely avoid eating shark, swordfish, king mackerel, and tilefish (also called golden or white snapper) because of potentially high levels of mercury.
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