How to get rid of high lipase in breast milk?

Understanding High Lipase in Breast Milk
High lipase levels in breast milk can be a source of concern for breastfeeding mothers, particularly when their babies refuse to drink pumped milk. Lipase is an enzyme that helps break down fats in milk, but when present in excess, it can alter the taste and smell of breast milk, leading to a soapy or metallic flavor that some infants find unpalatable.
Identifying the Problem
Mothers may first notice high lipase when their baby rejects milk that has been stored in the refrigerator or freezer. The milk might smell or taste different, prompting the baby to refuse it altogether. This can be distressing, especially for mothers who have worked hard to build a supply of breast milk.
Causes of High Lipase
The exact cause of high lipase levels in breast milk is not fully understood, but it can vary from one mother to another. Some women may naturally produce milk with higher lipase activity, while others may experience changes in their milk composition due to factors like diet or hormonal fluctuations.
Solutions for Managing High Lipase
Fortunately, there are several strategies mothers can employ to manage high lipase levels in their breast milk:
1. Scalding the Milk: One of the most effective methods to reduce lipase activity is to scald the milk before storing it. This involves heating the milk to just below boiling (around 180°F or 82°C) and then cooling it quickly before freezing or refrigerating. This process denatures the lipase enzyme, preventing it from altering the milk’s taste.
2. Using Fresh Milk: If possible, try to use freshly pumped milk rather than stored milk. Fresh milk typically has lower lipase activity, making it more palatable for babies.
3. Mixing with Fresh Milk: If you have a stash of milk that your baby refuses, consider mixing it with freshly pumped milk. This can help mask the taste of the high lipase milk, making it more acceptable to your baby.
4. Experimenting with Storage Methods: Some mothers find that using glass containers instead of plastic can help preserve the taste of breast milk. Additionally, ensuring that the milk is stored in airtight containers can minimize exposure to air, which can also affect taste.
5. Consulting a Lactation Consultant: If the problem persists, seeking advice from a lactation consultant can provide personalized strategies and support. They can help assess the situation and suggest tailored solutions based on individual circumstances.
Conclusion
While high lipase in breast milk can pose challenges, understanding the issue and implementing effective strategies can help mothers ensure their babies receive the nutrition they need. By scalding milk, using fresh supplies, and seeking professional guidance, mothers can navigate this common breastfeeding hurdle with confidence.

Does freeze drying milk get rid of high lipase?

Janna at Booby Food answered one of your questions about this! She said that freeze-drying doesn’t reduce the amount of lipase in the milk, but removing the water reduces the activity of the enzyme making the breast milk taste and smell much milder.

Is high lipase bad for baby?

High lipase breast milk is simply breast milk with a higher concentration of the lipase enzyme. Lipase helps in breaking down fats, making it easier for your baby to digest the milk. It’s a natural variation and is perfectly safe and healthy for your baby.

How long does it take for lipase to break down milk?

The flavor of high lipase milk can change as quickly as 24 hours or over a few days. One option is to test through trial and error exactly how long it takes before the flavor changes.

How long does it take for lipase levels to go down?

Serum lipase typically increases 3–6 hours after the onset of acute pancreatitis and usually peaks at 24 hours. Unlike amylase, there is significant reabsorption of lipase in the renal tubules so the serum concentrations remain elevated for 8–14 days.

What breaks lipase down?

Digestive enzymes: Digestive enzymes, including papain, pepsin, betaine HCL, and hydrochloric acid, can destroy the lipase enzymes. Enteric-coated lipase enzyme products are protected against destruction by stomach acid.

What foods should I avoid if my lipase is high?

Avoid high-fat foods, such as:

• Chocolate, whole milk, ice cream, processed cheese, and egg yolks.
• Fried, deep fried, or buttered foods.
• Sausage, salami, and bacon.
• Cinnamon rolls, cakes, pies, cookies, and other pastries.
• Prepared snack foods, such as potato chips, nut and granola bars, and mixed nuts.

What happens if a baby drinks bad breast milk?

Can babies get sick from old breast milk? If your baby has had spoiled breast milk, they’ll likely let you know. They may throw up, or have an upset stomach, diarrhea or fever. It’s important to call your pediatrician if you think your baby may be sick from having spoiled breast milk.

Can you fix high lipase in breastmilk?

Scalding your breast milk might reduce the flavor and smell changes associated with high lipase breast milk. To do so, heat milk in a clean pan (not the microwave) until it’s bubbling but not boiling, then place the pan in a bowl of ice water to help cool it down before serving it to your baby.

How do you lower high lipase levels?

How to lower lipase levels

1. intravenous fluids.
2. medications to manage pain.
3. not eating for a recommended period and then starting a bland diet.

How to tell if milk is high in lipase?

You can’t see lipase, but changes in taste or smell can indicate its presence. The most notable signs of high lipase milk are changes in taste and smell. You might notice your milk having a scent or taste similar to metallic, vomit, eggs, soap, or fishy.