How Common Is High Lipase in Breastmilk and How to Manage It?

Learn about the prevalence of high lipase in breastmilk, its effects on taste, and safe methods to manage it for your baby's nutrition.

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High lipase in breastmilk, which can cause a soapy or metallic taste, is a relatively common phenomenon, though it's difficult to pinpoint an exact prevalence rate. It's important for parents to remember that breastmilk with high lipase is still safe and nutritious for the baby. If the taste is a concern, scalding the milk (heating it until tiny bubbles form around the edges, but not boiling) before cooling and storing it can deactivate the lipase.

FAQs & Answers

  1. What causes high lipase in breastmilk? High lipase is produced naturally in the breast and can cause the milk to develop a soapy or metallic taste when stored, but it is not harmful to the baby.
  2. Is breastmilk with high lipase safe for my baby? Yes, breastmilk with high lipase remains safe and nutritious, despite any changes in taste or smell.
  3. How can I reduce the soapy taste caused by high lipase in breastmilk? Scalding freshly expressed milk—heating it until small bubbles form around the edges without boiling—can deactivate the lipase enzyme and help prevent the off taste.

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