解冻母乳中的脂肪损失：冰箱与温水的比较。

Fat loss in thawed breast milk: comparison between refrigerator and warm water.

机构信息

Department of Pediatrics, Prince of Songkla University, Hat Yai, Songkhla, Thailand.

出版信息

Indian Pediatr. 2012 Nov;49(11):877-80. doi: 10.1007/s13312-012-0219-x. Epub 2012 Mar 30.

DOI:10.1007/s13312-012-0219-x

PMID:22791674

Abstract

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.

摘要

目的

比较冷藏和解冻母乳的脂肪损失。

设计

实验。

设置

三级保健儿科大学医院。

参与者

从胎龄 32-42 周的单胎婴儿的母亲中收集了 90 份母乳样本。

主要观察指标

新鲜母乳（FM）中的脂肪含量；冷藏解冻的母乳（RM）；和温水解冻的母乳（WM）。

结果

FM、RM 和 WM 中的总脂肪含量的平均值（SD）分别为 2.98（0.97）、2.76（0.99）和 2.66（0.88）g/100mL。FM 中的总脂肪在冷藏或温水解冻后平均差异（SD）分别显著下降了 0.22（0.50）g/100mL（P=0.0001）和 0.32（0.45）g/100mL（P<0.0001）。冷藏解冻的冷冻母乳的总脂肪损失平均（SD）小于温水解冻，分别为 0.094（0.38）g/100mL（P=0.02）。