Leite materno: um alimento probiótico
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Introdução: Sabe-se que o leite materno é o alimento essencial ao recém-nascido até, pelo menos, seus seis meses de vida. Dentre outras substâncias, o leite materno apresenta microrganismos, que quando presentes em quantidades adequadas, conferem benefícios à saúde do bebê. Objetivos: Correlacionar a presença de microrganismos no leite materno com os benefícios à saúde do recém-nascido/lactente, atribuindo características probióticas a esse alimento. Metodologia: Assim, o presente trabalho revisou a literatura, selecionando trabalhos disponíveis na plataforma PubMed que explorassem a composição e os benefícios desse alimento, bem como suas propriedades probióticas. Síntese de dados: Observou-se que os gêneros de bactérias Lactobacillus e Bifidobacterium, amplamente conhecidos como probióticos, são encontrados no leite materno, e que a composição do leite influencia suas presenças. A composição, por sua vez, pode ser influenciada pelo estilo de vida materno, incluindo a incidência de psicopatologias como depressão, ansiedade e estresse. Conclusão: Concluiu-se que, incontestavelmente, o leite materno pode ser considerado um alimento probiótico, com a vantagem do fácil acesso e nenhum custo, tornando-se a melhor alternativa para nutrir e promover a saúde do recém-nascido.
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