Vitamin A Content in Mature Breast Milk after Pasteurization: Nutritional Requirements of the Infant

Abstract

INTRODUCTION: Breast milk from human milk banks (HMB) is the best substitute when breastfeeding is not possible, although pasteurization may decrease vitamin A content. OBJECTIVE: To compare vitamin A content in mature milk from HMB before and after pasteurization, and to analyze whether pasteurized milk meets the infant nutritional requirements. METHODS: Milk samples were collected by donor mothers. Vitamin A was assessed by liquid chromatography, and mean concentration before and after pasteurization was calculated. Results were compared with Student’s t-test. Vitamin A adequacy to the infant’s nutritional requirements was analyzed. RESULTS: A total of 53 human milk samples from donor mothers were analyzed (average age: 31.3±4.4 years; mean breastfeeding duration: 91±59 days). Mean vitamin A concentration in milk before and after pasteurization was 36.6±13.5 µg/dl and 30.5±12.8 µg/dl, respectively (p<0.001). The mean decrease of vitamin A concentration after pasteurization was 6.1 µg/dl (16.7%). Vitamin A adequacy percentage in milk after pasteurization was 59.6%. CONCLUSIONS: Vitamin A decrease in mature milk from HMB after pasteurization was 16.7%. Vitamin A concentration in milk after pasteurization was not sufficient to meet the infant’s needs.