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Fat loss in thawed breast milk: comparison between refrigerator and warm water
A Thatrimontrichai1, W Janjindamai, M Puwanant
1Department of Pediatrics, Prince of Songkla University, Hat Yai, Songkhla, Thailand. tanucha@medicine.psu.ac.th
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 Outcome Measures:
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).
Conclusion:
The fat loss of thawed breast milk by refrigeration was significantly less than placing it in warm water.
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