Fat Loss in Thawed Breast Milk: Comparison Between Refrigerator and Warm Water.
Indian Pediatr
;
2012 November; 49(11): 877-880
Article
in English
| IMSEAR
| ID: sea-169526
ABSTRACT
Objective:
To compare the fat loss between refrigerator and warm water thawed breast milk.Design:
Experimental.Setting:
Tertiary-care pediatric university hospital.Participants:
Ninety samples of expressed breast milk were collected from mothers with singleton babies of a gestational age 32-42 weeks. Main OutcomeMeasures:
Fat content in fresh breast milk (FM); thawed breast milk by refrigeration (RM); and thawed breast milk by warm water (WM). R E S E A R C H P A P E R INDIAN PEDIATRICS 877 VOLUME 49__NOVEMBER 16, 2012Results:
The mean (SD) total fat content in FM, RM and WM were 2.98 (0.97), 2.76 (0.99) and 2.66 (0.88) g/100 mL, respectively. The mean difference (SD) of the total fat in FM declined significantly after the frozen milk was thawed by refrigeration or warm water at -0.22 (0.50) g/100 mL (P=0.0001) and -0.32 (0.45) g/100 mL (P<0.0001), respectively. The mean (SD) total fat loss of frozen breast milk thawed by refrigeration was less than thawing in warm water at 0.094 (0.38) g/100 mL (P=0.02).Conclusion:
The fat loss of thawed breast milk by refrigeration was significantly less than placing it in warm water.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Language:
English
Journal:
Indian Pediatr
Year:
2012
Type:
Article
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