The disadvantages of postpartum women consuming fermented rice wine to stimulate milk production
Disease description:
Recently, my mother-in-law asked me to consume fermented rice wine to increase breast milk production. However, I read online that it might not be good for this purpose. May I ask, what are the disadvantages of consuming fermented rice wine to increase breast milk production for postpartum women?
Doctor's answer (1)
Dr. Zhang Lu
The adverse effects of postpartum women consuming fermented rice wine (Jiu Niang) to stimulate lactation are mainly reflected in the following aspects:
1. Jiu Niang contains alcohol, and even trace amounts may be transferred to the infant through breast milk, affecting the development of the infant's nervous system and causing symptoms such as drowsiness and feeding difficulties. This practice should especially be avoided by mothers of premature infants, young infants, and infants with congenital heart disease.
2. Excessive consumption of Jiu Niang may also affect the digestive system of the mother, stimulating gastrointestinal motility, impairing digestion and absorption, and long-term excessive intake may increase the burden on the liver, potentially leading to liver damage.
3. For some individuals, alcohol may also trigger mastitis, which is actually detrimental to milk production.
Therefore, it is recommended that postpartum women avoid consuming any food or beverages containing alcohol, including Jiu Niang, during lactation to ensure the health of both mother and child. If increased milk production is needed, scientific methods should be adopted, such as ensuring adequate rest, maintaining a balanced diet, drinking sufficient water, and breastfeeding on demand. Medical advice should be sought when necessary.
