Impact of Short-Term Freezing at-20°C on Macronutrient Content in Human Milk from Preterm Infants
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mary Ann Liebert, Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Objectives: Breast milk is an ideal food for newborns born term and preterm. The short-term storage of human milk (HM) involves freezing at low temperatures; however, its effects on macronutrients remain unclear. The macronutrients in HM are generally thought to be unaffected by short-term freezing. This study aimed to analyze the impact of freezing HM from preterm infants at -20 degrees C for 5 days on macronutrient content. Methods: HM samples were collected from 54 mothers of preterm infants. Each sample was divided into three aliquots and stored at -20 degrees C for 1 and 5 days. After thawing and homogenization, energy and macronutrient contents were measured using a HM infrared spectroscopy analyzer. Results: We analyzed 162 samples (from 54 mothers of preterm infants). Mean baseline concentrations in fresh milk were protein 1.55 +/- 0.61 g/100 mL, carbohydrates 6.87 +/- 0.81 g/100 mL, fat 4.29 +/- 2.16 g/100 mL, and energy 75.9 +/- 27.3 kcal/100 mL. Freezing at -20 degrees C reduced protein to 1.33 +/- 0.35 g/100 mL after 24 hours and 1.21 +/- 0.38 g/100 mL after 5 days (14.2% and 21.9% decrease, p < 0.001), fat to 3.23 +/- 1.15 g/100 mL and 3.04 +/- 1.40 g/100 mL (24.7% and 29.1% decrease, p < 0.001), and energy to 64.3 +/- 12.8 kcal/100 mL and 61.7 +/- 16.1 kcal/100 mL, respectively (p < 0.001); carbohydrate content remained unchanged (p = 0.41). Conclusions: Freezing HM at -20 degrees C for 5 days can significantly reduce critical nutrients, including fat and protein, suggesting the need for individualized fortification strategies to ensure optimal growth in preterm infants.
Açıklama
Anahtar Kelimeler
breast milk, macronutrients, freezing, human milk analyzer
Kaynak
Breastfeeding Medicine
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
20
Sayı
12
