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. 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. [ABSTRACT FROM AUTHOR]