Studies on Human Lactation

Abstract

SUMMARY Longitudinal studies were carried out in subjects of poor nutritional status on changes in the fat, protein, and essential amino‐acid composition and 24‐hour yield of milk following dietary supplementation. The supplementation was carried out with regard to fat and protein, singly and in combination, and with and without added vitamins. The results obtained were compared with those of an isocaloric group supplemented with equivalent amounts of carbohydrate. The supplementation studies showed that fat and protein contents of milk increase to a ceiling level with the dose supplemented till dietary levels of 50–55 g are reached in regard to either. The increase in protein content was found to be associated with a general increase in essential amino‐acids, the same being significant with regard to histidine, methionine, and tryptophan.