Last update Sept. 19, 2019


Very Low Risk

Safe. Compatible. Minimal risk for breastfeeding and infant.

Product which is obtained by fermentation of milk and originated in Caucasus area. It contains a probiotic lactobacilli and a type of yeast (Saccharomyces).

Since the last update we have not found any published data regarding breastfeeding.

During lactation kefir should be consumed moderately as it contains between 0.2 and 2.5% (2.4 to 20 g / L) of alcohol, depending on the type and amount of sugar added and time period of fermentation.

Widely used in many cultures for thousands of years. Given its lack of toxicity, moderate consumption during lactation would have little or no risk.

Suggestions made at e-lactancia are done by APILAM team of health professionals, and are based on updated scientific publications. It is not intended to replace the relationship you have with your doctor but to compound it. The pharmaceutical industry contraindicates breastfeeding, mistakenly and without scientific reasons, in most of the drug data sheets.

Jose Maria Paricio, Founder & President of APILAM/e-Lactancia

Your contribution is essential for this service to continue to exist. We need the generosity of people like you who believe in the benefits of breastfeeding.

Thank you for helping to protect and promote breastfeeding.

José María Paricio, founder of e-lactancia.

Other names

Kefir is also known as


Kefir belongs to this group or family:


Main tradenames from several countries containing Kefir in its composition:


  1. Prado MR, Blandón LM, Vandenberghe LP, Rodrigues C, Castro GR, Thomaz-Soccol V, Soccol CR. Milk kefir: composition, microbial cultures, biological activities, and related products. Front Microbiol. 2015 Abstract
  2. Albesharat R, Ehrmann MA, Korakli M, Yazaji S, Vogel RF. Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies. Syst Appl Microbiol. 2011 Abstract
  3. Magalhães KT, de Melo Pereira GV, Campos CR, Dragone G, Schwan RF. Brazilian kefir: structure, microbial communities and chemical composition. Braz J Microbiol. 2011 Abstract
  4. Figler M, Mózsik G, Schaffer B, Gasztonyi B, Acs P, Szili B, Rab R, Szakály S. Effect of special Hungarian probiotic kefir on faecal microflora. World J Gastroenterol. 2006 Abstract

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e-lactancia is a resource recommended by El Parto Es Nuestro of Spain

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