Aleitamento materno: uma revisão sobre mitos,crenças e tabus na alimentação materna

Abstract

This is a classical review of the academic literature, with the goal of producing bibliographic revision to update the current state of the art regarding myths, beliefs and food taboos related to nursing mothers. Searches were made in scientific databases such as the Latin American and Caribbean Center on Health Sciencies Information (Lilacs) and the Scientific Eletronic Library Online (SciELO), using the tags breastfeeding; nutrition of the nursing mother; maternal diet; food taboos and food myths. After the inclusion and exclusion criteria were applied, 14 papers were identified, of which 10 are national, concentrating mainly in the southeast region, as well as 4 international publications. It has been observed in the studies that there is a recurrence on the inclusion or preferences for certain foods or preparations for the feeding of the woman who breastfeeds. These preferences are due to beliefs that they would bring benefits to the child through breastfeeding, benefits to the mother's health or strengthening of the breastmilk – that is, produce milk of better quality and, for some of those foods, in particular, increase its production. Among the findings, attention should be brought to the belief in lactagogues, represented by liquids, milk and derivatives and their preparations, fruits, soups and broths, vegetables, beans, black beer, cereals and pasta, sweets, atypical mixtures, meats, phytotherapics and medicines. When analyzing on a qualitative point of view, there is, by means of effects of those beliefs, myths and taboos: exclusion of fruits and vegetables, and proteic group; nutritional imbalance, high carbohydrate consumption, especially simple and refined sugars; low ingestion of legumes and alcohol consumption. The puerperium is a period of insecurity and uncertainty for a woman with regard to the care of the baby, which makes them more vulnerable to the opinions and influence of the people in her environment on the topic of breastfeeding. The main agents that influenced the inclusion or exclusion of food were the maternal grandmother, the father of the child and other relatives and health professionals. The nutrition of the nursing mother should be balanced and fractioned for better regularity in energy concentrations throughout the day, providing constant blood glucose levels, which is more appropriate for this intense metabolic process. The importance of food education is emphasized, highlighting the positive aspects and minimizing the negative of feeding practices in lactation, without losing perspective on the cultural aspects that determine them.