The effects of freezing and thawing on mature human milk's contains: A systematic review

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The effects of freezing and thawing on mature human milk's contains: A systematic review

Kaya et al., 2023 | Midwifery | Systematic Review

Citation

Kaya Özge, Çınar Nursan. The effects of freezing and thawing on mature human milk's contains: A systematic review. Midwifery. 2023-Mar;118:103519. doi:10.1016/j.midw.2022.103519

Abstract

OBJECTIVE: To conduct a systematic review on the effects of freezing and thawing mature human milk at -18 to -20°C for different periods of time on the macronutrients, micronutrients and bioactive content of milk. DESIGN: Before starting the research, the study protocol was recorded in the 'PROSPERO' database. Eleven databases were searched, and eight studies were included in this review. The articles were published between January 2010 and June 2020. MEASUREMENTS AND FINDINGS: Total protein content increased when milk was frozen for 2 days, but this decreased significantly when milk was frozen for >1 week. Total carbohydrate content also increased when milk was frozen for 2 days, and no significant change was observed when milk was frozen for >1 week. Energy content decreased when milk was frozen for >8 weeks. Total fat content decreased as the freezing period of milk increased, and total free fatty acid content increased. Thirty days of freezing led to a non-significant decrease in the vitamin E content of milk. Freezing did not lead to changes in immunological factors in human milk, but decreases in glutathione peroxidase, antioxidant capacity and lactoferrin were observed. KEY CONCLUSIONS: In order to maintain the nutritional and immunological properties of human milk after freezing and thawing, families, especially mothers, should be informed about the effects of storing milk this way. After expressing milk, it is recommended that the date should be written on the freezer bag, so that milk is frozen for a shorter period of time before use.

Key Findings

Total protein content increased when milk was frozen for 2 days, but this decreased significantly when milk was frozen for >1 week. Total carbohydrate content also increased when milk was frozen for 2 days, and no significant change was observed when milk was frozen for >1 week. Energy content decreased when milk was frozen for >8 weeks. Total fat content decreased as the freezing period of milk increased, and total free fatty acid content increased. Thirty days of freezing led to a non-signific

Outcomes Measured

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Population

Field Value
Population See abstract
Sample Size See abstract
Age Range See abstract
Condition See abstract

MeSH Terms

  • Female
  • Humans
  • Milk, Human
  • Freezing
  • Mothers

Evidence Classification

  • Level: Systematic Review
  • Publication Types: Systematic Review, Journal Article
  • Vertical: vitamin-e

Provenance

Source extracted via PubMed E-utilities API on 2026-04-09