Lactoferrin – mechanisms of action, possible adverse effects, pediatric use, available formulations, pricing, and user reviews
Felix Weber
2026-03-17
4 min. read
28
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Contemporary nutritional discourse frequently adopts a critical perspective toward cow’s milk, often categorizing it as a product with potentially detrimental effects on human health. However, it is essential to highlight that cow’s milk contains substantial quantities of lactoferrin—a multifunctional glycoprotein with well-documented antiviral properties, immune-modulating capabilities, and the ability to inhibit the proliferation of pathogenic bacteria. While dietary guidelines typically recommend introducing cow’s milk into a child’s diet only after the completion of the third year of life, both natural breast milk and high-quality infant formula serve as significant sources of this biologically active compound, playing a crucial role in supporting the developing immune systems of the youngest patients.
Lactoferrin and its effects
Lactoferrin was first extracted in 1939 from the whey fraction of cow's milk. A glycoprotein belonging to the transferin family is responsible for binding iron ions called chelation, resulting in the formation of compounds that are well-digested by the human body.
Lactoferrin for children
A glass of cow's milk contains approximately 2575 mg lactoferrin, five times as much as a cup of female sulphur. Cows' milk is recommended to be given to children after 1 year of age, but not more than 500 ml per day. It is worth noting that milk replacement infant formula mixes and breast milk also contain this essential glycoprotein. Lactoferrine is the main source of glycoproteins for the fetal system during pregnancy.
Lactoferrin preparations, the price
Lactoferrin is currently isolated on an industrial scale from cow's milk or skimmed milk. It is used in the production of: immunostimulants, milk mixtures, special foods for infants and children, iron dietary supplements, fermented dairy products, beverages, chewing gum, candy baking.
Lactoferrin - side effects
Lactoferrin is a protein of natural origin that is characterized by low cytotoxicity (broadly the toxicity of the compound) and should not cause side effects when used. Due to its scientifically proven beneficial effects on the human body and safety of use, it was authorised as a food ingredient in 2012 by the European Food Safety Authority (EFSA).
Lactoferrin is an opinion
On the Internet, you can find both positive and negative reviews about the use of lactoferrin supplements in infants and children. Personally, I think it's worthwhile to consult your doctor before using it and try it if you're recommended by a specialist. Lactoferin is an animal protein isolated from cow's milk and its health benefits have been proven by numerous clinical trials in low birth weight babies, children and adults.