000 | 02724na a2200289 4500 | ||
---|---|---|---|
003 | H12O | ||
005 | 20210625062800.0 | ||
008 | 130622s2012 xxx||||| |||| 00| 0 eng d | ||
040 | _cH12O | ||
041 | _aeng | ||
100 |
_aCruz Bértolo, Javier de la _91783 _eEpidemiología Clínica |
||
100 |
_aEscuder Vieco, Diana _91856 _b _eNeonatología |
||
100 |
_aGarcía Lara, Nadia Raquel _91852 _eNeonatología |
||
100 |
_9821 _aLora Pablos, David _eInstituto Investigación I+12 |
||
100 |
_aPallás Alonso, Carmen Rosa _91008 _eNeonatología |
||
245 | 0 | 0 |
_aEffect of Freezing Time on Macronutrients and Energy Content of Breastmilk. _h[artículo] |
260 |
_bBreastfeeding Medicine, _c2012 |
||
300 | _a7:295-301. | ||
500 | _aFormato Vancouver: García-Lara NR, Escuder-Vieco D, García-Algar O, De la Cruz J, Lora D, Pallás-Alonso C. Effect of freezing time on macronutrients and energy content of breastmilk. Breastfeed Med. 2012 Aug;7:295-301. | ||
501 | _aPMID: 22047109 | ||
504 | _aContiene 33 referencias | ||
520 | _aIn neonatal units and human milk banks freezing breastmilk at less than -20 °C is the choice for preserving it. Scientific evidence in relation to the loss of nutritional quality during freezing is rare. Our main aim in this study is to determine the effect of freezing time up to 3 months on the content of fat, total nitrogen, lactose, and energy. Our secondary aim is to assess whether ultrasonic homogenization of samples enables a more suitable reading of breastmilk macronutrients with a human milk analyzer (HMA) (MIRIS, Uppsala, Sweden). METHODS: Refrigerated breastmilk samples were collected. Each sample was divided into six pairs of aliquots. One pair was analyzed on day 0, and the remaining pairs were frozen and analyzed, one each at 7, 15, 30, 60, and 90 days later. For each pair, one aliquot was homogenized by stirring, and the other by applying ultrasound. Samples were analyzed with the HMA. RESULTS: By 3 months from freezing with the two homogenization methods, we observed a relevant and significant decline in the concentration of fat and energy content. The modification of total nitrogen and lactose was not constant and of lower magnitude. The absolute concentration of all macronutrients and calories was greater with ultrasonic homogenization. CONCLUSIONS: After 3 months from freezing at -20 °C, an important decrease in fat and caloric content is observed. Correct homogenization is fundamental for correct nutritional analysis. | ||
710 |
_9446 _aServicio de Pediatría-Neonatología |
||
710 |
_9625 _aInstituto de Investigación imas12 |
||
856 |
_uhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC3411345/ _yAcceso libre |
||
942 |
_n0 _2ddc _cART |
||
999 |
_c3561 _d3561 |