O IMPACTO DO PROCESSAMENTO TÉRMICO SOBRE O VALOR LIPÍDICO E CALÓRICO DO LEITE HUMANO DOADO
Keywords:
banco de leite, pasteurização, lipídios, leite humanoAbstract
Objective: To evaluate the effect of thermal processing on the lipid and caloric value of human milk. Methods: The study was carried out with human milk from a Reference Milk Bank, between April and July 2021. Sample calculation was performed using the results from April to July 2020. Lipids and calories were determined and compared of human milk before and after thermal processing. The samples were classified by caloric parameter between before and after processing. The data obtained were analyzed using Student's T test, adopting a confidence interval of 95%. The study was approved by the Research Ethics Committee. Results: The caloric profile of raw expressed human milk had a higher prevalence of samples classified as 500 to 600 Kcal/L, with a caloric and lipid average of 523.80±102.36 Kcal/L and 1.99±1.05 %/ L, respectively. After thermal processing, there was an increase in the number of vials classified as <500 Kcal/L and a reduction in lipids and calories to 506.77±95.03 Kcal/L and 1.82±0.97 %/L, respectively. Conclusion: Thermal processing significantly alters lipids, impairing the adequate supply of fatty acids, and milk calories, which may compromise the nutritional demand of newborns.
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