Functional Foods for Maternal Nutrition During Breastfeeding

Nutrition during breastfeeding plays a fundamental role in the health of both mother and baby. However, in many contexts, the intake of key nutrients—such as essential fatty acids—is limited, which can affect the quality of breast milk and the well-being of mothers and children. This has sparked interest in developing food alternatives that are nutritious, accessible, and culturally accepted.

 

At Zamorano, researchers Adriana Hernández and Rocío Moncada from the Department of Food Science and Technology evaluated the consumption of a horchata-like beverage enriched with alpha-linolenic acid (ALA), made from natural ingredients such as flaxseed, sesame, rice, and squash seeds. The study was conducted with 24 breastfeeding mothers in Honduras, who consumed the beverage daily for four weeks. The results showed high acceptance of the product, with 96% of participants indicating that they liked it, and no adverse effects were reported. In addition, many mothers perceived benefits such as increased milk production, improved mood, and greater activity in their babies.

 

Beyond its acceptance, this type of initiative demonstrates the potential of integrating traditional foods with nutritional innovation to improve maternal and child health. Incorporating functional products into the daily diet can be an effective strategy to strengthen breastfeeding and promote healthier eating habits, especially in communities where access to essential nutrients is limited.