Impact of Short-Term Freezing at-20°C on Macronutrient Content in Human Milk from Preterm Infants

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dc.contributor.authorLivaoglu Say, Birgul
dc.contributor.authorHatipoglu, Halil Ugur
dc.contributor.authorUras, Hatice Buse
dc.contributor.authorUras, Nurdan
dc.date.accessioned2026-01-24T12:29:09Z
dc.date.available2026-01-24T12:29:09Z
dc.date.issued2025
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractObjectives: 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.
dc.identifier.doi10.1177/15568253251383521
dc.identifier.endpage894
dc.identifier.issn1556-8253
dc.identifier.issn1556-8342
dc.identifier.issue12
dc.identifier.pmid41027670
dc.identifier.scopus2-s2.0-105018687976
dc.identifier.scopusqualityQ1
dc.identifier.startpage888
dc.identifier.urihttps://doi.org/10.1177/15568253251383521
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5146
dc.identifier.volume20
dc.identifier.wosWOS:001585632000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMary Ann Liebert, Inc
dc.relation.ispartofBreastfeeding Medicine
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectbreast milk
dc.subjectmacronutrients
dc.subjectfreezing
dc.subjecthuman milk analyzer
dc.titleImpact of Short-Term Freezing at-20°C on Macronutrient Content in Human Milk from Preterm Infants
dc.typeArticle

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