Lactoferrin: Effects, Occurrence and Intake

Lactoferrin is a natural protein belonging to the group of iron-binding proteins. It occurs in many human body fluids and in the milk of mammals, particularly abundantly in the first milk (colostrum). Because of its ability to bind iron, lactoferrin is a much-noticed molecule and is also offered as a dietary supplement. What lactoferrin actually is, where it occurs and what you can pay attention to when taking and buying it is put into context by this overview.

What is lactoferrin?

Lactoferrin is a glycoprotein, that is, a protein with attached sugar building blocks. Its name derives from its origin in milk (Latin lac) and its ability to bind iron (Latin ferrum). Each lactoferrin molecule can take up and hold on to iron ions, which explains its special role in the iron balance of many organisms.

In the human body, lactoferrin is found in, among other places, saliva, tear fluid, nasal secretions and on mucous membranes as well as in white blood cells. It is a natural component of many body fluids. For lactoferrin itself there are no authorised health claims in the EU, so statements about a concrete effect on the body are not permitted.

As a glycoprotein, lactoferrin belongs to a family of transport proteins known as transferrins. Characteristic of this group is the ability to bind iron ions reversibly, that is, to take them up and release them again under certain conditions. This property makes lactoferrin a molecule that is much studied in science. In everyday life it goes unnoticed by most people, because it is a natural building block of milk and numerous secretions and thus belongs to the normal biological make-up of the body.

Occurrence and forms

The most natural source of lactoferrin is milk, especially the first milk. Breast milk contains comparatively large amounts of lactoferrin, which is why the protein receives a great deal of attention in connection with early nutrition. Cow's milk also contains lactoferrin, though in lower concentration, and part of it is lost during strong heating.

As a dietary supplement, lactoferrin is usually obtained from cow's milk and offered in capsules or powder, often in combination with other ingredients. The purity and lactoferrin content can differ between products. Standardised preparations state the amount contained per serving, which makes comparison easier.

Because lactoferrin is a protein, it reacts sensitively to heat. During the industrial processing of milk, for example during ultra-high-temperature treatment, part of the natural lactoferrin can be altered. For dietary supplements the protein is therefore isolated from milk in a targeted and as gentle as possible way. The quality of such preparations depends, among other things, on how carefully this process is carried out and how high the degree of purity of the end product is. Information on this can be found, where available, in the product description of reputable suppliers.

Lactoferrin and iron

The most striking property of lactoferrin is its iron binding. Because the molecule can take up and transport iron, it is often mentioned in connection with iron metabolism. It is important to make a clear distinction: there are no authorised health claims for lactoferrin, but there are for the mineral iron itself.

According to the claims authorised in the EU, iron contributes to normal formation of red blood cells and haemoglobin, to normal oxygen transport in the body and to the reduction of tiredness and fatigue. Vitamin C in turn increases iron absorption. These claims refer to iron and vitamin C, not to lactoferrin, which is merely an iron-binding protein.

This distinction is more than a legal subtlety. It helps to put advertising statements into context: if a lactoferrin product is advertised with effects on blood formation or against tiredness, this is, strictly speaking, based on the properties of iron and vitamin C, not on lactoferrin. For the purchase decision it is therefore worth looking closely at which substance is being linked with which authorised claim. In this way expectations can be kept realistic and impermissible or misleading statements more easily recognised.

Intake and dosage

There is no generally applicable, officially recommended dosage for lactoferrin as a dietary supplement. Manufacturers make product-dependent consumption recommendations, which you should follow. Capsules are usually taken with some liquid; some suppliers recommend taking them at certain times of day or independently of meals.

Anyone trying a preparation starts with the stated amount and pays attention to their own tolerance. Since lactoferrin is a milk protein, people with a cow's milk protein allergy should be particularly careful and avoid products where appropriate. A look at the list of ingredients is important here.

In principle, the same applies to lactoferrin as to other dietary supplements: it does not replace a balanced diet and is not a means of self-treatment for complaints. Anyone taking a preparation should assess the effect realistically and not increase the amount on their own if there is no benefit. It makes sense to test a new supplement first over a manageable period and to observe tolerance, rather than starting several new products at the same time. This makes it easier to gauge how the body reacts.

What you can pay attention to when buying

When buying lactoferrin, it is worth looking at the stated content per serving, the origin and a list of ingredients that is as short as possible without unnecessary additives. Information on extraction and purity can help with the selection. Since lactoferrin is a heat-sensitive protein, gentle processing plays a role.

Make sure that advertising statements stay within the permissible framework and do not work with impermissible promises of effect. Reputable suppliers point out that dietary supplements are no substitute for a balanced, varied diet and a healthy lifestyle. Exaggerated promises of a cure are grounds for scepticism.

Safety and classification

For healthy adults, lactoferrin is generally regarded as well tolerated with usual consumption. Since it is a milk protein, caution is advised in the case of a cow's milk protein allergy. Pregnant and breastfeeding women, people with chronic illnesses and persons taking medication are best advised to consult a doctor before use, as interactions cannot be ruled out in all cases.

Overall, lactoferrin is an interesting, naturally occurring protein with a connection to iron balance, but for which there are no authorised claims of effect. Anyone who suspects an iron deficiency should have it clarified by a doctor rather than dosing highly on their own. Keep dietary supplements out of the reach of children.

Putting lactoferrin into perspective

Many far-reaching statements circulate on the internet around lactoferrin. For a serious classification it is important to distinguish between what is authorised as a health claim in the EU and what merely counts as general interest or as the subject of ongoing research. For lactoferrin itself there are no authorised claims, and this should remain clear in communication about the protein. Anyone buying a preparation should not be guided by exaggerated promises.

For most healthy people with a varied diet, an additional lactoferrin preparation is not a necessity. The topic can be of interest for people who deal specifically with iron metabolism, although here the actual question usually concerns the iron supply itself. A suspected iron deficiency should be clarified by a doctor, among other things via a blood test, rather than tackling it on one's own with preparations. This ensures that a supplement makes sense at all and in what form it should be taken.

Matching products

If you are specifically concerned with the targeted supply of iron, a direct iron product may make more sense than a lactoferrin preparation. The Iron Bisglycinate with Natural Vitamin C combines a well-tolerated iron compound with vitamin C. Iron contributes to normal formation of red blood cells and haemoglobin, and vitamin C increases iron absorption. Dietary supplements are no substitute for a balanced diet.

Frequently asked questions (FAQ)

What is lactoferrin?

Lactoferrin is a natural glycoprotein from the group of iron-binding proteins. It occurs in milk, especially in the first milk, as well as in many human body fluids and can bind iron.

Are there authorised claims of effect for lactoferrin?

No. For lactoferrin itself there are no authorised health claims in the EU. Authorised claims do exist, however, for the mineral iron and for vitamin C.

Where does lactoferrin occur?

Lactoferrin is found in milk, especially in the first milk, as well as in saliva, tear fluid and on mucous membranes. As a dietary supplement it is usually obtained from cow's milk.

Is lactoferrin suitable in the case of a milk allergy?

Since lactoferrin is a milk protein, people with a cow's milk protein allergy should be particularly careful and avoid corresponding products where appropriate. A look at the list of ingredients is important.

What does lactoferrin have to do with iron?

Lactoferrin can bind and transport iron, which is why it is often mentioned in connection with iron metabolism. Authorised claims on normal blood formation, however, exist for iron itself, not for lactoferrin.