Increased osmolality of breast milk with therapeutic additives.
OBJECTIVE
To evaluate the changes in the osmolality of expressed breast milk (EBM) after the addition of seven additives and four proprietary fortifiers commonly used during neonatal intensive care.


METHODS
The osmolality of 5 ml EBM was measured with increasing doses of 6% NaCl, caffeine, sodium ironedetate, folic acid, and multivitamin drops. Sodium acid phosphate and chloral hydrate were added to 8 ml EBM, and the fortifiers were added to standard volumes of EBM. Dose-effect curves were plotted, and the volume of milk that must be added to the above additives to maintain osmolality below 400 mOsm/kg was calculated.


RESULTS
The osmolality of the pure additives ranged from 242 to 951 mOsm/kg. There was a significant increase in the osmolality of EBM with increasing doses of all additives except caffeine. The osmolality of EBM with many additives in clinically used dosages potentially exceeded 400 mOsm/kg. The greatest increase occurred with sodium ironedetate syrup, where the osmolality of EBM increased to 951.57 (25.36) mOsm/kg. Proprietary fortifiers increased the osmolality of EBM to a maximum of 395 mOsm/kg.


CONCLUSIONS
Routine additives can significantly increase the osmolality of EBM to levels that exceed current guidelines for premature infant feeding. A simple guide for clinical use is presented, which indicates the amount of milk required as diluent if hyperosmolality is to be avoided.
Srinivasan
L
L
Department of Paediatrics, Imperial College London, London, UK.
Bokiniec
R
R
King
C
C
Weaver
G
G
Edwards
A D
AD
D004305:Dose-Response Relationship, Drug; D005260:Female; D005503:Food Additives / Q000008:administration & dosage*; D005527:Food, Fortified; D006801:Humans; D008895:Milk, Human / Q000737:chemistry*; D009994:Osmolar Concentration
D005503:Food Additives