Análise do conteúdo energético do leite humano administrado a recém-nascidos de muito baixo peso ao nascimento Assessment of the energy content of human milk administered to very low birth weight infants

OBJETIVO: Avaliar e comparar o conteúdo energético do leite humano cru e do leite humano processado oferecidos aos recém-nascidos com peso de nascimento menor que 1.500 g no Instituto Fernandes Figueira. MÉTODOS: Foram avaliadas alíquotas com 0,5 ml de leite humano cru e de leite humano processado, determinando-se primeiramente o crematócrito e, posteriormente, por meio da aplicação de fórmulas matemáticas, o teor energético. Foram avaliadas 462 amostras de leite humano, sendo 401 de leite humano processado e 61 de leite humano cru. RESULTADOS: A média do percentual de gordura obtida foi de 3,0&plusmn;1,2% no leite humano processado e de 8,9&plusmn;4,6% no leite humano cru (p OBJECTIVE: To evaluate and compare the energy content in fresh and processed human milk administered to very low birth weight infants born in the Institute Fernandes Figueira. METHODS: Samples of 0.5 ml of fresh and processed human milk were evaluated as for the fat percentile and energy content, which was calculated by mathematical formulas. Four hundred and sixty two human milk samples were analyzed, 401 of processed human milk and 61 of fresh human milk. RESULTS: The median and the standard deviation of the fat percentile checked was 2.9&plusmn;1.2% in the processed samples and 8.9&plusmn;4.6% in the fresh samples (p < 0.001). The median and the standard deviation of the energy content calculated was 53.6&plusmn;7.2 kcal/100 ml in processed samples and 85.9&plusmn;27.9 kcal/100 ml in fresh samples (p < 0.001). CONCLUSION: The processed human milk samples had less energy content and less fat than fresh human milk samples suggesting that the complex processes of the human milk manipulation and administration can determine losses in energy content