Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lactoferrin is a glycoprotein widely present in human and bovine milk, known for its antimicrobial, anti-inflammatory, and immunomodulatory properties. The use of lactoferrin to support or treat mastitis is primarily justified by emerging scientific evidence, particularly from in vitro and animal studies, with some early-stage clinical research. Mastitis is often caused by bacterial infection of the mammary gland, and lactoferrin exerts bacteriostatic effects by sequestering iron (required for bacterial growth) and directly disrupting bacterial cell walls. In addition, lactoferrin can modulate immune responses, reducing excessive inflammation that contributes to the pain and swelling of mastitis. Several studies have shown that lactoferrin levels are altered in the milk of women with mastitis, and supplementation with lactoferrin has been proposed as a supportive therapy. Some small-scale human trials and case reports suggest that oral or topical lactoferrin may help reduce symptoms, bacterial load, and recurrence rates of mastitis, especially in cases resistant to antibiotics. However, larger randomized controlled trials are still lacking, and most current evidence comes from laboratory studies or animal models. Overall, the scientific basis for lactoferrin’s use in mastitis is promising but not definitive, meriting a moderate evidence rating. Continued research is needed to establish standardized dosing, safety, and efficacy in diverse populations.

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Other ingredients used for Mastitis

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Products containing lactoferrin