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Effects of Different Thawing and Warming Processes on Human Milk Composition
Lisa F Stinson1, Alexandra George2, Zoya Gridneva1
1School of Molecular Sciences, The University of Western Australia, Perth, Australia.
The Journal of Nutrition
|December 2, 2023
Summary
Thawing and warming human milk can alter its nutritional and bioactive components, with some elements like fat and immune proteins being particularly sensitive. Further research is needed to standardize methods and protect milk
Area of Science:
- Human milk composition
- Lactation science
- Food science
Background:
- Human milk composition is affected by storage and processing.
- Thawing and warming practices are common but poorly studied.
- Existing data on milk thawing/warming effects is limited and contradictory.
Purpose of the Study:
- To comprehensively review the impact of thawing and warming methods on human milk.
- To identify sensitive nutritional and bioactive components.
- To highlight the need for standardized practices.
Main Methods:
- Literature review of studies on human milk thawing and warming.
- Analysis of effects on various milk components (nutritional, bioactive, cellular).
Main Results:
- Carbohydrates and minerals are generally stable.
- Fat, immune proteins, cells, and hormones are sensitive to warming.
- Significant data gaps and contradictions exist.
Conclusions:
- Thawing and warming practices can diminish beneficial human milk components.
- Standardized methods are crucial for research and parental recommendations.
- Further research is required to optimize milk handling.
