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