Will my breast milk always have high lipase?

Understanding High Lipase in Breast Milk
Breastfeeding is a natural and vital process for nurturing infants, but for some mothers, the composition of their breast milk can lead to unexpected challenges. One such issue is the presence of high lipase, an enzyme that plays a crucial role in breaking down fats in breast milk. While lipase is essential for digestion, an excess of this enzyme can alter the taste and smell of stored milk, potentially leading to feeding difficulties for some babies.
What is High Lipase?
High lipase breast milk is characterized by a higher concentration of the lipase enzyme, which can cause the milk to develop a soapy, metallic, or fishy aroma after it has been expressed and stored . This phenomenon is relatively uncommon; only a small number of women experience significant lipase activity in their milk. Interestingly, many mothers may never realize they have high lipase milk, as the changes are typically only noticeable in milk that has been pumped and stored for a period.
Will My Breast Milk Always Have High Lipase?
The presence of high lipase in breast milk is not a permanent condition. It can vary from one breastfeeding session to another and may not be consistent throughout the entire breastfeeding period. Factors such as the mother’s diet, hormonal changes, and even the method of milk storage can influence lipase activity. Some mothers report that their milk tastes and smells normal when freshly expressed but develops an off-putting flavor after being stored.
Moreover, while some women may consistently produce milk with high lipase, others may find that their milk’s lipase levels fluctuate. This variability means that a mother who experiences high lipase at one point may not always have the same issue later on in her breastfeeding journey.
Managing High Lipase Milk
For mothers who discover they have high lipase milk, there are several strategies to manage the situation. One common approach is to scald the milk shortly after expressing it. This process involves heating the milk to a temperature that deactivates the lipase enzyme, thereby preventing the undesirable changes in taste and smell. Additionally, using proper storage techniques, such as freezing milk in airtight containers, can help maintain its quality for longer periods.
It’s important to note that having high lipase milk is not indicative of any underlying health issues. Mothers should feel reassured that their milk is still nutritious and beneficial for their babies, even if it has a different taste.
Conclusion
In summary, while some mothers may experience high lipase in their breast milk, it is not a permanent or universal condition. The variability in lipase levels means that a mother’s milk may change over time. Understanding this aspect of breastfeeding can empower mothers to take proactive steps to ensure their babies continue to receive the best nutrition possible, regardless of the challenges posed by high lipase.

How long does lipase stay in breastmilk?

If you do have excess lipase activity in your breast milk, you might notice a difference in its smell and taste about 12 to 14 hours after pumping and storing, although others might not notice changes until days later. Some possible changes include: Milk that has a soapy smell or taste.

What are the symptoms of a high lipase level?

What are the symptoms of high lipase? Symptoms depend on what’s causing your high lipase. For example, the most common symptom of acute pancreatitis is abdominal pain that radiates to your lower back. Other symptoms, like fever and nausea, may also signal a condition associated with high lipase levels.

How can I lower my lipase naturally?

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.

Does freeze drying breast milk help with high lipase?

Contrary to some claims circulating on social media, freeze-drying does not remove lipase from breast milk. This would be detrimental to your baby’s nutrition! Freeze-drying is a process that causes frozen water molecules to sublimate (turn directly from a solid into a gas) in a vacuum chamber.

Can lipase be elevated for no reason?

It’s normal to have a small amount of lipase in your blood. But if the cells of your pancreas are damaged, they will release larger amounts of lipase. So high levels of lipase in your blood may mean you have pancreatitis, (an inflamed, swollen pancreas) or another type of pancreatic disease.

Do you always have high lipase milk?

High lipase breastmilk is relatively uncommon and some women who have it may never actually know about it as it’s generally only noticeable in expressed/pumped milk that is stored. Stored milk has time for the lipase to take effect resulting in changes to taste and smell.

How to tell the difference between high lipase milk and spoiled milk?

You can tell if yours has it by smelling and/or tasting it. If it’s soapy or sour, it has high lipase. I also tasted a tiny bit of my frozen milk next to a tiny bit of fresh, and the flavor difference was super obvious.

How to decrease lipase levels in breastmilk?

Scald Your High Lipase Breast Milk: Gently heating your milk can deactivate the lipase enzyme however, scaling could reduce some of the beneficial nutrients and gut bacteria you do want to preserve in your breast milk. Track Time: Be mindful of how long your milk is stored before use.

Can you add vanilla to breast milk with high lipase?

You can start by masking the taste by adding a few drops of alcohol-free vanilla extract to the milk, or mixing the thawed milk with freshly pumped milk. Keep in mind, the Centers for Disease Control and Prevention advises you cool freshly expressed milk before combining it.

How do you sweeten high lipase milk?

It is important to know that this milk is still safe and nutritious. Strategies to manage high lipase breast milk include scalding freshly expressed milk to deactivate the lipase or mixing stored breast milk with fresh breast milk, formula, or a small amount of vanilla extract to make the milk more palatable.