High lipase in breast milk is caused primarily by natural variations in enzyme activity among women, influenced by factors such as genetics and possibly diet, though the exact reasons remain unclear
. Lipase is an enzyme naturally present in breast milk that helps break down fats into free fatty acids and glycerol, aiding infant digestion and nutrient absorption
. When lipase levels are high, the enzyme breaks down milk fats more quickly after expression, especially during storage in the refrigerator or freezer. This rapid fat breakdown can cause the milk to develop a soapy or metallic taste and odor, which some babies may find unappealing
. However, high lipase milk is not harmful to the baby and remains nutritious and safe to feed
. In summary, high lipase breast milk results from naturally elevated lipase enzyme activity, often due to genetic factors, causing faster fat breakdown and changes in milk flavor during storage
