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Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
Almeida, Mariangela Bartha de Mattos de; Almeida, João Aprígio Guerra de; Moreira, Maria Elisabeth Lopes; Novak, Franz Reis.
Afiliação
  • Almeida, Mariangela Bartha de Mattos de; Oswaldo Cruz Foundation. Fernandes Figueira Institute. Rio de Janeiro. BR
  • Almeida, João Aprígio Guerra de; Oswaldo Cruz Foundation. Fernandes Figueira Institute. Rio de Janeiro. BR
  • Moreira, Maria Elisabeth Lopes; Oswaldo Cruz Foundation. Fernandes Figueira Institute. Department of Neonatology. Rio de Janeiro. BR
  • Novak, Franz Reis; Oswaldo Cruz Foundation. Fernandes Figueira Institute. Rio de Janeiro. BR
J. appl. oral sci ; 19(6): 554-559, Nov.-Dec. 2011. tab
Article em En | LILACS | ID: lil-610867
Biblioteca responsável: BR1.1
ABSTRACT
Neonatal nutrition is an important subject in health in the short, medium and long term. In preterm newborns, nutrition assumes a predominant role for the child's overall development. Babies with uncoordinated swallowing or respiration may not have the necessary oral abilities to suck the mother's breast and will need to implement different feeding practices; one of them is changing the consistency of the milk offered.

Objectives:

Determine viscosity variations of untreated human and pasteurized milk without and with thickening to adapt the diet to the needs of dysphagic infants hospitalized in the Neonatal Intensive Cara Unit (NICU). Material and

Methods:

The authors altered the viscosity of natural infant powdered milk and, after thickening, determined and adopted a thickening standard for human milk. Untreated human and pasteurized milk was thickened in concentrations of 2 percent, 3 percent, 5 percent and 7 percent and the viscosity were determined every 20 minutes for a period of 60 minutes at a temperature of 37ºC.

Results:

The infant lactose formula thickened at concentrations of 2 percent and 3 percent produced viscosities of 8.97cP and 27.73 cP, respectively. The increases were significantly different after 1 hour. Inversely, untreated human milk at 2 percent, 3 percent, 5 percent and 7 percent produced diminished viscosity over time; the changes were more accentuated in the first 20 minutes. In pasteurized human milk, the 2 percent concentration had no variation in viscosity, but with the 3 percent, 5 percent and 7 percent concentrations, there was a significant decrease in the first 20 minutes with stability observed in the subsequent times.

Conclusion:

In powdered milk, the viscosity increases over time; the viscosity in human milk diminishes. The results point out the importance not only of considering the concentration of the thickener but also the time being administered after its addition to effectively treat dysphagic infants.
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Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Assunto principal: Transtornos de Deglutição / Aditivos Alimentares / Fenômenos Fisiológicos da Nutrição do Lactente / Leite Humano Limite: Humans / Infant / Newborn Idioma: En Ano de publicação: 2011 Tipo de documento: Article / Project document

Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Assunto principal: Transtornos de Deglutição / Aditivos Alimentares / Fenômenos Fisiológicos da Nutrição do Lactente / Leite Humano Limite: Humans / Infant / Newborn Idioma: En Ano de publicação: 2011 Tipo de documento: Article / Project document