International Board of Certified Lactation Consultant (IBCLC) Practice Exam

What changes occur in milk components during Lactogenesis II?

1. Fat decreases and lactose increases

2. Sodium and protein decrease; lactose and lipids increase

3. Proteins remain steady while fats decrease

4. Lactose remains constant while lipids decrease

The correct answer is: Sodium and protein decrease; lactose and lipids increase

During Lactogenesis II, there is a significant transformation in the composition of breast milk as it transitions from colostrum to mature milk. One of the key changes involves an increase in both lactose and lipid content. Lactose, which is vital for providing energy and supporting the growth of beneficial bacteria in a baby's gut, sees a rise as the body prepares to meet the nutritional needs of the growing infant. At the same time, lipids (fats) also increase, providing essential fatty acids and bolstering the caloric value of the milk, which is important for infant growth and development. As for sodium and protein, these components often decrease during this stage, while the proportions of carbohydrates and fats adapt to better support the infant's nutritional requirements. This balance is crucial, ensuring that the milk becomes more suited for daily feeding and overall nourishment. The dynamic shifts in these components reflect the body's response to the baby’s needs, signifying the move toward a more mature milk stage that supports the infant's growth effectively.