Changes in fat concentration of human milk during delivery by intermittent bolus and continuous mechanical pump infusion

Effect of Holder Pasteurization and Frozen Storage on Macronutrients and Energy Content of Breast Milk

“…If we also consider the negative effect of freezing at À208C before pasteurization (14) and the process of thawing and subsequent administration (33,34,(37)(38)(39), the magnitude of the effect could be much more clinically relevant.…”

Fat Content and Fatty Acid Composition of Fresh, Pasteurized, or Sterilized Human Milk

“…Published studies show that tube-feeding with human milk is further associated with loss of fat and fat-soluble nutrients in the infusion system (Brooke & Barley 1978;Greer et al 1984), which could be minimized by ultrasonic homogenization of human milk.…”

“…Losses of fatty acids, especially polyunsaturated fatty acids, may be expected (Walstra & Jenness 1984;Jensen 1989a), but no report on the effects of heat on the concentrations ofn3 and n6 LC-PUFA in human milk has been published. Further nutritional losses could occur during tube-feeding due to adsorption of fat and fat-soluble nutrients to the walls of the infusion system (Brooke & Barley 1978;Greer et al 1984). The slower the infusion rate, the greater the decreases in fat concentrations because of fat separation and deposition in the infusion system (Greer et al 1984).…”

“…Further nutritional losses could occur during tube-feeding due to adsorption of fat and fat-soluble nutrients to the walls of the infusion system (Brooke & Barley 1978;Greer et al 1984). The slower the infusion rate, the greater the decreases in fat concentrations because of fat separation and deposition in the infusion system (Greer et al 1984). Rayol et al (1993) showed that ultrasonic homogenization of human milk reduces fat loss during tube-feeding and thus allows better growth of premature infants.…”

Techniques of enteral feeding in the newborn

“…The greatest losses occur in the concentrations of lipids (19,20) and calcium and phosphorus (23), although protein losses also have been described (21). Lipid loss increases as the infusion rate decreases.…”