For many Filipino households, milk continues to be an important part of a child’s everyday nutrition, providing essential nutrients that help support healthy growth and overall development. However, despite significant advancements in health and nutrition initiatives through the years, a large number of Filipino children still experience nutritional issues that require focused and effective interventions.
Based on nutrition benchmarks established by the World Health Organization, stunting refers to impaired growth often linked to long-term undernutrition. In the Philippines, data from the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) revealed that the prevalence of stunting among children decreased from 44.5% in 1989 to 23.6% in 2023. Although this decline reflects substantial improvement, the current figure remains above the recommended level, meaning that millions of children are still at risk of growth delays and reduced immune function.
“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 address the issue of childhood malnutrition, enhancing the nutritional value of food and improving production methods remain important priorities. Innovations in milk processing that help retain essential nutrients, together with increased understanding of beneficial compounds such as lactoferrin, provide valuable opportunities to promote better health among children.
Providing children with access to nutritious foods and encouraging regular milk consumption even beyond their early years can contribute significantly to stronger immune systems, proper growth and development, and a healthier future generation.
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