Impact of storage temperature and duration on the nutritive content quality of Human Breastmilk

Abstract

orld Health Organization recommends exclusive breastfeeding, for the first six months of the infant’s life, due to the unique composition of breast milk (BM). For working nursing mothers, practicing exclusive breastfeeding can be a challenge. Objectives: To assess the effect of storing BM at different temperatures and durations on selected macronutrients and micronutrients content. Methods: Sixty BM samples were collected in sterile polypropylene containers from twenty mothers at the National Nutrition Institute. Samples from each mother were divided into 3 sets: the first was analyzed immediately, the second were analyzed after storage in refrigerator first shelf (4:6C) for 24 hours, the third were analyzed after storage in the freezer (-4:-8C) for one week. Results: Refrigeration resulted in a statistically significant decrease in the Vitamin A and C content of BM while freezing resulted in a statistically significant decrease in Lactose, Vitamin A, C, and E content of BM. Despite all declines in the studied macronutrients and micronutrients, their concentrations remained within the acceptable international reference ranges. Conclusion: Breastfeeding practice should not be stopped or replaced. Changes found in stored BM were found to be of little significance from the nutrition point of view.