title: [The effect of processing on the Vitamin A content of human milk].
abstract: OBJECTIVE
  To analyze the effect of processing on the Vitamin A levels of milk that is donated to the Human Milk Bank at the University Maternity Hospital, and to evaluate whether this milk supplies the infants' Vitamin A requirement.
  
  
  METHODS
  Sixty milk samples from the Human Milk Bank were divided into two equal portions. One milk portion was extracted prior to processing, while another fraction was subjected to pasteurization and later extracted. The samples were analyzed using high performance liquid chromatography. Analysis with Student's t test indicated that the difference between mean retinol levels was statistically significant at the p < 0.05 level.
  
  
  RESULTS
  The retinol content found in the milk prior to processing was 55.4+/-34.0 microg/100 ml, whereas for the processed milk this level was 36.6+/-26.1 microg/100 ml (p < 0.001).
  
  
  CONCLUSIONS
  It was found that retinol loss occurs during milk processing and that the milk from the Human Milk Bank does not meet infants' Vitamin A requirement.
authors.affiliation: Universidade Federal do Rio Grande do Norte, Natal, RN.
authors.forename: Karla D S
authors.initials: KD
authors.lastname: Ribeiro
authors.forename: Illana L P
authors.initials: IL
authors.lastname: Melo
authors.forename: Ana Z O
authors.initials: AZ
authors.lastname: Pristo
authors.forename: Roberto
authors.initials: R
authors.lastname: Dimenstein
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005511:Food Handling; D006801:Humans; D007223:Infant; D008895:Milk, Human / Q000737:chemistry*; D009751:Nutritional Requirements; D009753:Nutritive Value; D014801:Vitamin A / Q000032:analysis*
chemical_list: D014801:Vitamin A