Fat loss in thawed breast milk: comparison between refrigerator and warm water.
OBJECTIVE
To compare the fat loss between refrigerator and warm water thawed breast milk.


METHODS
Experimental.


METHODS
Tertiary-care pediatric university hospital.


METHODS
Ninety samples of expressed breast milk were collected from mothers with singleton babies of a gestational age 32-42 weeks.


METHODS
Fat content in fresh breast milk (FM); thawed breast milk by refrigeration (RM); and thawed breast milk by warm water (WM).


RESULTS
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).


CONCLUSIONS
The fat loss of thawed breast milk by refrigeration was significantly less than placing it in warm water.
Department of Pediatrics, Prince of Songkla University, Hat Yai, Songkhla, Thailand. tanucha@medicine.psu.ac.th
A
A
Thatrimontrichai
W
W
Janjindamai
M
M
Puwanant
D000328:Adult; D000704:Analysis of Variance; D005223:Fats / Q000737:chemistry*; D005260:Female; D061353:Food Storage / Q000379:methods*; D006801:Humans; D008895:Milk, Human / Q000737:chemistry*; D012034:Refrigeration / Q000379:methods*; D013696:Temperature
D005223:Fats