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Immunoglobulin A and Protein Content of Low‐Fat Human Milk Prepared for the Treatment of Chylothorax
Author(s) -
Drewniak Michelle,
Waterhouse Chris C. M.,
Lyon Andrew W.,
Fenton Tanis R.
Publication year - 2018
Publication title -
nutrition in clinical practice
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.725
H-Index - 71
eISSN - 1941-2452
pISSN - 0884-5336
DOI - 10.1177/0884533617722762
Subject(s) - centrifuge , centrifugation , chylothorax , medicine , food science , aseptic processing , globules of fat , chromatography , milk fat , chemistry , surgery , linseed oil , physics , nuclear physics
Background : Several case studies report successful recovery from chylothorax while infants were fed low‐fat human milk. The reported growth rates were inadequate despite milk supplementation with added medium‐chain triglycerides (MCTs). The objective was to determine the effect that various human milk fat separating methods, refrigerated centrifuge, room temperature centrifuge, and refrigeration have on the loss of immunoglobulin A (IgA) and protein in the preparation of low‐fat human milk. Methods : Protein and IgA were measured in 31 samples of reduced‐fat human milk. Reduced‐fat breastmilk samples were prepared by separating the fat using 3 methods (refrigerated centrifuge, room temperature centrifuge, and a refrigeration method), followed by lower fat milk extraction by syringe. Results : The refrigeration method decreased IgA concentration by 17% ( P = .035) while centrifugation and fat removal from the human milk samples led to a 38% decline in IgA concentration in both the nonrefrigerated and refrigerated centrifuge samples ( P < .0001 for both). Protein declined by 11% with refrigeration and fat removal ( P < .0001) while centrifugation and fat removal decreased protein concentration by 31% ( P < .0001) in both nonrefrigerated centrifuge and refrigerated centrifuge samples. Conclusions : Preparing low‐fat human milk for patients with chylothorax decreased the IgA and protein contents. As well as fat (in the form of MCTs), protein likely needs to be supplemented for infants fed low‐fat human milk to support adequate growth.