For many Filipino families, milk remains a staple in a child’s daily diet – a key source of nutrients that support growth and development. Yet despite improvements in public health and nutrition programs over the decades, many Filipino children continue to face persistent nutritional challenges that demand targeted solutions.
According to global nutrition standards set by the World Health Organization, the prevalence of stunting, defined as low height for weight is usually caused by undernutrition. In the Philippines, 2023 data by the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) show that the prevalence of wasting among children has declined from 44.5 percent in 1989 to 23.6 percent in 2023. While this represents major progress, the rate still exceeds the recommended threshold leaving millions of children vulnerable to stunted growth and weakened immunity.
“It is still a nutritional emergency,” said pediatric gastroenterologist Dr. Felizardo Gatcheco, in a lecture held in Cagayan de Oro City. “Kasi, marami parin sa ating mga bata ang maliliit.”
Dr. Gatcheco added that changing dietary habits among young children are also contributing to the challenge.
“Today, we are seeing children as young as two or three years old who already prefer milk tea or sugary beverages,” Dr. Gatcheco said. “Some no longer want to drink milk. But milk consumption should not end in the infancy stage. Children of all ages should continue drinking milk, even adults, in fact.”
Beyond undernutrition, micronutrient deficiencies, often referred to as “hidden hunger”, remain a critical concern. Studies estimate that about 13 percent of Filipino children experience deficiencies in essential micronutrients, with iron deficiency among the most common.
“Globally and in the Philippine setting, anemia is still the most common micronutrient problem that we have,” Dr. Gatcheco explained. “And for many decades, hindi nag-iimprove ang pagiging anemic.”
Iron deficiency can weaken the immune system and impair cognitive development if left unaddressed, making it a critical issue in child nutrition. Lactoferrin, a “miracle molecule” naturally found in milk, is becoming key to changing this situation.
Lactoferrin: A Bioactive Protein with Immune Benefits
Among the nutrients gaining attention for their potential to address the nutritional challenges among Filipino children is Lactoferrin – a bioactive protein found in breast milk and other mammalian milk, uniquely equipped to tackle both undernutrition and iron deficiency.
Lactoferrin is often described as a multifunctional molecule that supports immunity in several ways.
“Lactoferrin is sometimes referred to as a ‘miracle molecule’ because it performs multiple biological functions,” explained Dr. Gatcheco. “From the name itself lacto, which means milk, and ferrin, which means iron. Lactoferrin binds iron, supports beneficial gut bacteria, and helps strengthen the immune system – all in one.”
The gut plays a particularly important role in immunity. A 2021 research revealed that about 70 percent of immune cells originate in the gastrointestinal tract, where beneficial bacteria interact with immune cells to help the body respond to infections. Lactoferrin supports the growth of these beneficial bacteria, contributing to a healthier immune environment.
Scientific evidence continues to highlight its potential benefits. A 2020 clinical study found that children receiving lactoferrin supplementation experienced fewer respiratory and diarrhea-related symptoms compared to those who did not receive supplementation. Another study published reported that infants who consumed formula supplemented with lactoferrin had a significantly lower episodes of lower respiratory tract infection like pneumonia (Motoki et al. 2020; Manzoni P 2016).
Researchers say these findings demonstrate how certain bioactive nutrients can help strengthen children’s natural defenses.
Why the Way Milk Is Made Matters
The benefits of nutrients such as lactoferrin depend not only on the ingredients themselves, but also on how milk products are processed and manufactured.
“Processing plays a critical role in preserving the nutritional value of milk,” Dr. Gatcheco explained. “If manufacturing is not done carefully, bioactive components such as lactoferrin can be damaged.”
Traditional milk processing often relies on excessive heat, repeated reheating, or complex manufacturing steps that can degrade delicate vitamins and nutrients, and compromise overall product quality. Today, some manufacturers are adopting simplified processing methods that minimize unnecessary heating and maintain ingredient freshness, helping preserve milk’s natural nutritional value.
“Dapat kaunting proseso lang o minsan, isang proseso lang ang mga gatas,” Dr. Gatcheco advised. “With the one-step processing, you are thereby preserving the greater majority of nutrients, including important bioactive substances that should be retained in milk.”
As the Philippines continues to confront childhood malnutrition, improving both the quality of nutrition and the way foods are produced remains essential. Advances in milk processing that better preserve naturally occurring nutrients, alongside greater awareness of functional compounds like lactoferrin, offer promising opportunities to support children’s health.
Ensuring that children have access to nutrient-dense foods and encouraging consistent milk consumption beyond infancy can play an important role in building stronger immunity, supporting healthy growth, and helping the next generation thrive.
