Does pasteurized breast milk lose nutrients?

The Nutritional Impact of Pasteurization on Breast Milk
The debate surrounding the nutritional integrity of pasteurized breast milk is a nuanced one, often clouded by misconceptions and varying opinions. As parents and caregivers seek the best for their infants, understanding the effects of pasteurization on breast milk’s nutrient profile is crucial.
Understanding Pasteurization
Pasteurization is a heat treatment process designed to eliminate harmful bacteria and pathogens in milk, making it safer for consumption. This method is particularly important for donor human milk, which is often pasteurized to ensure it is free from infectious agents. The standard process involves heating the milk to 62.5 degrees Celsius for 30 minutes, effectively inactivating microbial threats without significantly compromising the milk’s nutritional value.
Nutrient Retention in Pasteurized Milk
Research indicates that while pasteurization does lead to some nutrient loss, the effects are generally minimal and often considered insignificant. For instance, studies have shown that the impact on vitamins such as vitamin C and folate is relatively small, as these vitamins are present in low concentrations in milk to begin with. Furthermore, pasteurized milk is often fortified with vitamin D, which plays a vital role in calcium absorption and bone health, thus enhancing its nutritional profile compared to raw milk.
The Case for Pasteurized Breast Milk
When it comes to breast milk specifically, the consensus among health professionals is that the benefits of pasteurization—primarily the reduction of health risks associated with bacterial contamination—far outweigh the minor nutrient losses. The Centers for Disease Control and Prevention (CDC) emphasizes that while raw milk may retain certain enzymes and vitamins, these components are not essential for health and do not justify the risks associated with consuming unpasteurized products.
Moreover, a systematic review highlighted that the overall nutritive value of milk, including breast milk, remains largely intact post-pasteurization. The losses in nutrients are often overshadowed by the safety benefits provided by the pasteurization process.
Conclusion: A Balanced Perspective
In conclusion, while pasteurized breast milk may experience slight reductions in certain nutrients, the process is crucial for ensuring safety and preventing illness. The nutritional benefits of pasteurized breast milk, combined with its fortified components, make it a reliable choice for feeding infants, particularly when the mother’s own milk is unavailable. As with many health-related topics, the key lies in balancing safety with nutritional needs, and in this case, pasteurization stands out as a necessary measure for protecting infant health.

Which is healthier, raw milk or pasteurized milk?

Raw milk contains greater bioavailable nutrients than pasteurized milk, as well as a wide array of beneficial enzymes and probiotics which are known to have benefits on the immune system and gastrointestinal tract.

How to pasteurize milk without losing nutrients?

Heat to 165°F using a thermometer or temperature probe. Stir the milk once or twice during the heating period to equalize the temperature throughout. Cool as directed. Pasteurization doesn’t destroy the nutritional value of milk.

Does pasteurization destroy calcium in milk?

The calcium and phosphorus in the two forms of milk are equally available. Pasteurization does not affect vitamins A, D and G but does destroy at least 25 per cent of the vitamin B originally present.

Does breast milk become less nutritious?

For the macronutrient content of milk of mothers breastfeeding for longer than 18 months, fat and protein increased and carbohydrates decreased significantly, compared with milk expressed by women breastfeeding up to 12 months.

What are the disadvantages of pasteurized milk?

Disadvantages.

• —Pasteurization promotes carelessness on the farm and dairy, etc.
• Pasteurization renders milk less digestible.
• Pasteurized milk favors the production of rickets and scurvy.
• By destroying the non-spore-bearing bacteria, pasteurization sometimes allows toxic organisms to grow and produce serious poisons.

Does pasteurizing milk reduce its nutritional value?

Pasteurization effectively kills raw milk pathogens without any significant impact on milk nutritional quality.

What are the negative effects of pasteurization?

Exposure to high temperatures during pasteurization not only kills harmful bacteria and viruses in foods. It may also negatively affect the nutritional quality, appearance, and flavor of the food ( 1 , 3 ).

Does breast milk lose nutritional value when refrigerated?

Refrigeration for 72 hours of term milk decreased protein content less than freezing. Preterm colostrum has significantly less protein after 48 hours of refrigeration or freezing. Preterm milk from day 60 lost carbohydrates if refrigerated 72 hours or frozen for 2 months.

What are the negatives of pasteurized milk?

Disadvantages.

• —Pasteurization promotes carelessness on the farm and dairy, etc.
• Pasteurization renders milk less digestible.
• Pasteurized milk favors the production of rickets and scurvy.
• By destroying the non-spore-bearing bacteria, pasteurization sometimes allows toxic organisms to grow and produce serious poisons.

Does pasteurizing breast milk remove nutrients?

The macronutrients remain relatively intact but various beneficial components are destroyed completely or compromised. Enzymes and immune cells are the most heat sensitive elements. The bactericidal capacity of heat-pasteurized milk is lower than that of untreated milk.