The best diet during breastfeeding is similar to that during pregnancy, with some modifications. When there is a family history of
eczema and other
allergies, you may reduce the risk of
allergies while breastfeeding by avoiding eggs, chocolate, licorice, peanuts, seafood and dairy products. Many medications, supplements, foods, and alcohol can pass into the breast milk and cause
feeding problems in infants.
| Food Group | Servings Per Day |
| Dairy | 4 cups milk or equivalent |
| Meat | 2 servings (3-4 oz. each, 2% milk) |
| Eggs | 2 |
| Grains | 4-5 slices or servings |
| Fruits/Vegetables | 4-5 servings |
Good Snacks- Applesauce
- Celery stuffed with peanut butter
- Cubes of ham or cheese
- Graham crackers and peanut butter
- Granola bars
- Hard cooked eggs
- Low fat yogurt or cottage cheese
- Raw fruits or vegetables
- Small meat or cheese sandwiches
Other Dietary Considerations- Adjust total daily protein intake to 1.3 grams per kilogram of body weight. Two thirds of total protein intake should be of high biological quality, such as that found in eggs, milk, meat, or soy protein.
- During pregnancy, maintain your calcium intake to 1,200-1,500 mg of calcium per day. Eat foods rich in calcium such as low-fat dairy products, broccoli, kale, and spinach greens, almonds, and soy milk. Calcium supplements (Tums) are available without a prescription.
- Supplement your diet with 30-60 mg of elemental iron per day during pregnancy. Most ferrous sulfate pills with 325 mg of iron contain about 60-65 mg of elemental iron per pill.
- Supplement your diet with 400-800 micrograms of folic acid per day.
Calcium Containing Food Sources| Food | Serving Size | Calcium Per Serving |
| Sardines in oil | 3 oz | 370 mg |
| Milk | 1 cup | 290-300 mg |
| Swiss cheese | 1 oz (slice) | 250-270 mg |
| Yogurt | 1 cup | 240-400 mg |
| Canned salmon | 3 oz | 170-210 mg |
| American cheese | 1 oz (slice | 165-200 mg |
| Broccoli | 1 cup | 160-180 mg |
| Soybean curd (tofu) | 4 oz | 145-155 mg |
| Turnip greens | 1/2 cup, cooked | 100-125 mg |
| Ice cream | 1/2 cup | 90-100 mg |
| Kale | 1/2 cup, cooked | 90-100 mg |
| Cottage cheese | 1/2 cup | 80-100 mg |
| Corn bread | 2.5 inch square | 80-90 mg |
| Parmesan cheese | 1 Tb | 70 mg |
| Egg | 1 medium | 55 mg |
| Powdered milk | 1 tsp | 50 mg |
