Effect of cold storage on vitamins C and E and fatty acids in human milk

Vitamins C and E and fatty acid levels in human milk were determined when fresh, after refrigeration at 4 °C for 96 h, and after freezing at −20 °C or −80 °C for 12 months. Total vitamin C content at 4 °C (6 h), −20 °C (8 months) and −80 °C (12 months) was significantly decreased. Vitamin E levels did not change at either refrigeration temperature (under 24 h) or at freezing or ultrafreezing temperatures. Our analysis revealed that fatty acids are not affected by cold storage. In conclusion, we recommend a change in milk storage practices; specifically, it should be stored up to 3 h in a refrigerator, up to 5 months in a freezer or up to 8 months in an ultrafreezer (−80 °C). Alternatively, vitamin C supplementation may be considered. In addition, we propose vitamin C as a marker for human milk stability.