{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,3]],"date-time":"2026-05-03T23:52:14Z","timestamp":1777852334926,"version":"3.51.4"},"reference-count":36,"publisher":"SAGE Publications","issue":"4","license":[{"start":{"date-parts":[[2025,9,27]],"date-time":"2025-09-27T00:00:00Z","timestamp":1758931200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["J Hum Lact"],"published-print":{"date-parts":[[2025,11]]},"abstract":"<jats:sec>\n                    <jats:title>Background:<\/jats:title>\n                    <jats:p>Freezing is commonly used to preserve human milk; however, microwave thawing is not recommended due to nutritional loss and creation of hotspots in the milk. Data on compositional changes after microwave thawing and uneven temperature distribution are scarce.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Research Aim:<\/jats:title>\n                    <jats:p>To investigate the association between microwave heating and the composition and temperature distribution of human milk.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods:<\/jats:title>\n                    <jats:p>In this laboratory-based cross-sectional experimental study, 35 milk samples were divided into six groups based on preheating operations and milk bag material (35 samples each). After thawing at 600 watts for 30\u2009seconds, temperature was immediately measured using thermography. Uneven temperature distribution was evaluated by the difference between maximum and minimum temperatures. Subsequently, it was mixed by inverting, and the temperature was measured again. The secretory Immunoglobulin A and lactoferrin concentrations were analyzed using enzyme-linked immunosorbent assays. Macronutrients were analyzed using mid-infrared transmission spectroscopy. Results were compared with thawing in running water to explore the feasibility of microwave thawing.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results:<\/jats:title>\n                    <jats:p>The median temperature in the sonicated group (33.6 \u00b0C) was significantly decreased compared to that in the untreated group (54.9 \u00b0C). The median temperature in the polyethylene bag group (42.0 \u00b0C) was also significantly decreased compared to that in the polypropylene bag group (53.2 \u00b0C). The temperature after inversion mixing was close to the recommended temperature for feeding. The median concentration significantly decreased for secretory Immunoglobulin A (0.9\u201316.6%) and lactoferrin (21.3\u201329.1%) after microwaving.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion:<\/jats:title>\n                    <jats:p>Component losses caused by microwave thawing were not clinically problematic compared to the standard value and could be minimized. Microwave heating may be an option for thawing human milk.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1177\/08903344251365640","type":"journal-article","created":{"date-parts":[[2025,9,27]],"date-time":"2025-09-27T11:17:12Z","timestamp":1758971832000},"page":"587-596","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Possibility of Microwave Thawing of Human Milk: Effects on Milk Composition and Temperature Distribution"],"prefix":"10.1177","volume":"41","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-3275-9972","authenticated-orcid":false,"given":"Mizuho","family":"Ito","sequence":"first","affiliation":[{"name":"The Nippon Foundation Human Milk Bank, Nihonbashi-koamicho, Chuo-ku, Tokyo, Japan"},{"name":"School of Medicine, Showa University, Shinagawa-ku, Tokyo, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2690-3780","authenticated-orcid":false,"given":"Miori","family":"Tanaka","sequence":"additional","affiliation":[{"name":"The Nippon Foundation Human Milk Bank, Nihonbashi-koamicho, Chuo-ku, Tokyo, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Midori","family":"Date","sequence":"additional","affiliation":[{"name":"The Nippon Foundation Human Milk Bank, Nihonbashi-koamicho, Chuo-ku, Tokyo, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kumiko","family":"Miura","sequence":"additional","affiliation":[{"name":"The Nippon Foundation Human Milk Bank, Nihonbashi-koamicho, Chuo-ku, Tokyo, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6983-8851","authenticated-orcid":false,"given":"Katsumi","family":"Mizuno","sequence":"additional","affiliation":[{"name":"The Nippon Foundation Human Milk Bank, Nihonbashi-koamicho, Chuo-ku, Tokyo, Japan"},{"name":"School of Medicine, Showa University, Shinagawa-ku, Tokyo, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2025,9,27]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"crossref","unstructured":"Aboud S. A. Altemimi A. B. R S Al-HiIphy A. Yi-Chen L. Cacciola F. (2019). A comprehensive review on infrared heating applications in food processing. Molecules 24(22) Article 4125. https:\/\/doi.org\/10.3390\/molecules24224125","DOI":"10.3390\/molecules24224125"},{"key":"e_1_3_3_3_1","doi-asserted-by":"crossref","unstructured":"Abr\u00e3o A. C. F. V. Schmidt G. J. Mattar M. J. G. Cruz C. S. Barbosa J. B. Dar\u00e9 D. Z. Coca K. P. (2024). Temperature curve of raw human milk heated by different methods: Experimental study. Revista da Escola de Enfermagem da USP 57 Article e20230130. https:\/\/doi.org\/10.1590\/1980-220X-REEUSP-2023-0130en","DOI":"10.1590\/1980-220x-reeusp-2023-0130pt"},{"key":"e_1_3_3_4_1","doi-asserted-by":"crossref","unstructured":"Belfort M. B. (2018). Human milk and preterm infant brain development. Breastfeeding Medicine 13(Suppl. 1) S23\u2013S25. https:\/\/doi.org\/10.1089\/bfm.2018.29079.mbb","DOI":"10.1089\/bfm.2018.29079.mbb"},{"key":"e_1_3_3_5_1","doi-asserted-by":"crossref","unstructured":"Czosnykowska-\u0141ukacka M. Lis-Kuberka J. Kr\u00f3lak-Olejnik B. Orczyk-Pawi\u0142owicz M. (2020). Changes in human milk immunoglobulin profile during prolonged lactation. Frontiers in Pediatrics 8 Article 428. https:\/\/doi.org\/10.3389\/fped.2020.00428","DOI":"10.3389\/fped.2020.00428"},{"key":"e_1_3_3_6_1","doi-asserted-by":"crossref","unstructured":"Ford J. E. Law B. A. Marshall V. M. E. Reiter B. (1977). Influence of the heat treatment of human milk on some of its protective constituents. The Journal of Pediatrics 90(1) 29\u201335. https:\/\/doi.org\/10.1016\/s0022-3476(77)80759-2","DOI":"10.1016\/S0022-3476(77)80759-2"},{"key":"e_1_3_3_7_1","doi-asserted-by":"crossref","unstructured":"Fusch G. Kwan C. Kotrri G. Fusch C. (2017). \u201cBed side\u201d human milk analysis in the neonatal intensive care unit: A systematic review. Clinics in Perinatology 44(1) 209\u2013267. https:\/\/doi.org\/10.1016\/j.clp.2016.11.001","DOI":"10.1016\/j.clp.2016.11.001"},{"key":"e_1_3_3_8_1","doi-asserted-by":"crossref","unstructured":"Fusch G. Rochow N. Choi A. Fusch S. Poeschl S. Ubah A. O. Lee S.-Y. Raja P. Fusch C. (2015). Rapid measurement of macronutrients in breast milk: How reliable are infrared milk analyzers? Clinical Nutrition 34(3) 465\u2013476. https:\/\/doi.org\/10.1016\/j.clnu.2014.05.005","DOI":"10.1016\/j.clnu.2014.05.005"},{"key":"e_1_3_3_9_1","doi-asserted-by":"crossref","unstructured":"Goldsmith S. J. Dickson J. S. Barnhart H. M. Toledo R. T. Eiten-Miller R. R. (1983). IgA IgG IgM and lactoferrin contents of human milk during early lactation and the effect of processing and storage. Journal of Food Protection 46(1) 4\u20137. https:\/\/doi.org\/10.4315\/0362-028X-46.1.4","DOI":"10.4315\/0362-028X-46.1.4"},{"key":"e_1_3_3_10_1","doi-asserted-by":"crossref","unstructured":"G\u00fcnerken E. D\u2019Hondt E. Eppink M. H. M. Garcia-Gonzalez L. Elst K. Wijffels R. H. (2015). Cell disruption for microalgae biorefineries. Biotechnology Advances 33(2) 243\u2013260. https:\/\/doi.org\/10.1016\/j.biotechadv.2015.01.008","DOI":"10.1016\/j.biotechadv.2015.01.008"},{"key":"e_1_3_3_11_1","doi-asserted-by":"crossref","unstructured":"Hamoud-Agha M. M. Curet S. Simonin H. Boillereaux L. (2014). Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations. Journal of Food Engineering 143 102\u2013113. https:\/\/doi.org\/10.1016\/j.jfoodeng.2014.06.043","DOI":"10.1016\/j.jfoodeng.2014.06.043"},{"key":"e_1_3_3_12_1","author":"Japan Human Milk Bank Association","year":"2021","unstructured":"Japan Human Milk Bank Association. (2021). The operating standard of a donor human milk bank. Retrieved September 17, 2024, from 202007025A-sonota1.pdf. mhlw-grants.niph.go.jp","journal-title":"The operating standard of a donor human milk bank"},{"key":"e_1_3_3_13_1","doi-asserted-by":"crossref","unstructured":"Jiang Q. Zhang M. Mujumdar A. S. (2023). Application of physical field-assisted freezing and thawing to mitigate damage to frozen food. Journal of the Science of Food and Agriculture 103(5) 2223\u20132238. https:\/\/doi.org\/10.1002\/jsfa.12260","DOI":"10.1002\/jsfa.12260"},{"key":"e_1_3_3_14_1","doi-asserted-by":"crossref","unstructured":"Jiang X. Zou X. Chao Z. Xu X. (2022). Preparation of human milk fat substitutes: A review. Life 12(2) Article 187. https:\/\/doi.org\/10.3390\/life12020187","DOI":"10.3390\/life12020187"},{"key":"e_1_3_3_15_1","doi-asserted-by":"crossref","unstructured":"Klotz D. Joellenbeck M. Winkler K. Kunze M. Huzly D. Hentschel R. (2017). High-temperature short-time pasteurisation of human breastmilk is efficient in retaining protein and reducing the bacterial count. Acta Paediatrica 106(5) 763\u2013767. https:\/\/doi.org\/10.1111\/apa.13768","DOI":"10.1111\/apa.13768"},{"key":"e_1_3_3_16_1","doi-asserted-by":"crossref","unstructured":"Leong T. Johansson L. Mawson R. McArthur S. L. Manasseh R. Juliano P. (2016). Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel. Ultrasonics Sonochemistry 28 118\u2013129. https:\/\/doi.org\/10.1016\/j.ultsonch.2015.06.023","DOI":"10.1016\/j.ultsonch.2015.06.023"},{"key":"e_1_3_3_17_1","doi-asserted-by":"crossref","unstructured":"Liang L. Zhang X. Wang X. Jin Q. McClements D. J. (2018). Influence of dairy emulsifier type and lipid droplet size on gastrointestinal fate of model emulsions: In vitro digestion study. Journal of Agricultural and Food Chemistry 66(37) 9761\u20139769. https:\/\/doi.org\/10.1021\/acs.jafc.8b02959","DOI":"10.1021\/acs.jafc.8b02959"},{"key":"e_1_3_3_18_1","doi-asserted-by":"crossref","unstructured":"Liu C. Shen L. Liu H. Gong X. Liu C. Zheng X. Zhang S. Yang C. (2023). Improvement of temperature distribution uniformity of ready-to-eat rice during microwave reheating via optimizing packaging structure. Foods 12(15) Article 2938. https:\/\/doi.org\/10.3390\/foods12152938","DOI":"10.3390\/foods12152938"},{"key":"e_1_3_3_19_1","doi-asserted-by":"crossref","unstructured":"Ma Q. Zhou T. Wang Z. Zhao Y. Li X. Liu L. Zhang X. Kouame K. J. E.-P. Chen S. (2024). Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties microstructure and stability of mimicking human milk Fat Emulsions. Ultrasonics Sonochemistry 105 Article 106873. https:\/\/doi.org\/10.1016\/j.ultsonch.2024.106873","DOI":"10.1016\/j.ultsonch.2024.106873"},{"key":"e_1_3_3_20_1","doi-asserted-by":"crossref","unstructured":"Martins C. P. C. Cavalcanti R. N. Couto S. M. Moraes J. Esmerino E. A. Silva M. C. Raices R. S. L. Gut J. A. W. Ramaswamy H. S. Tadini C. C. Cruz A. G. (2019). Microwave processing: Current background and effects on the physicochemical and microbiological aspects of dairy products. Comprehensive Reviews in Food Science and Food Safety 18(1) 67\u201383. https:\/\/doi.org\/10.1111\/1541-4337.12409","DOI":"10.1111\/1541-4337.12409"},{"key":"e_1_3_3_21_1","doi-asserted-by":"crossref","unstructured":"Martysiak-\u017burowska D. Malinowska-Pa\u0144czyk E. Orzo\u0142ek M. Kie\u0142bratowska B. Sinkiewicz-Darol E. (2022). Effect of convection and microwave heating on the retention of bioactive components in human milk. Food Chemistry 374 Article 131772. https:\/\/doi.org\/10.1016\/j.foodchem.2021.131772","DOI":"10.1016\/j.foodchem.2021.131772"},{"key":"e_1_3_3_22_1","doi-asserted-by":"crossref","unstructured":"Martysiak-\u017burowska D. Malinowska-Pa\u0144czyk E. Orzo\u0142ek M. Kusznierewicz B. Kie\u0142bratowska B. (2022). Effect of microwave and convection heating on selected nutrients of human milk. Food Chemistry 369 Article 130958. https:\/\/doi.org\/10.1016\/j.foodchem.2021.130958","DOI":"10.1016\/j.foodchem.2021.130958"},{"key":"e_1_3_3_23_1","doi-asserted-by":"crossref","unstructured":"Miller J. Tonkin E. Damarell R. A. McPhee A. J. Suganuma M. Suganuma H. Middleton P. F. Makrides M. Collins C. T. (2018). A systematic review and meta-analysis of human milk feeding and morbidity in very low birth weight infants. Nutrients 10(6) Article 707. https:\/\/doi.org\/10.3390\/nu10060707","DOI":"10.3390\/nu10060707"},{"key":"e_1_3_3_24_1","unstructured":"Ministry of Health Labour and Welfare. (2015). Infant nutritional investigation. Retrieved January 5 2025 from https:\/\/www.mhlw.go.jp\/file\/06-Seisakujouhou-11900000-Koyoukintoujidoukateikyoku\/0000134207.pdf"},{"key":"e_1_3_3_25_1","doi-asserted-by":"crossref","unstructured":"Montagne P. M. Cuilli\u00e8re M. L. Mol\u00e9 C. M. B\u00e9n\u00e9 M. C. Faure G. C. (2000). Dynamics of the main immunologically and nutritionally available proteins of human milk during lactation. Journal of Food Composition and Analysis 13(2) 127\u2013137. https:\/\/doi.org\/10.1006\/jfca.1999.0861","DOI":"10.1006\/jfca.1999.0861"},{"key":"e_1_3_3_26_1","doi-asserted-by":"crossref","unstructured":"Ovesen L. Jakobsen J. Leth T. Reinholdt J. (1996). The effect of microwave heating on vitamins B1 and E and linoleic and linolenic acids and immunoglobulins in human milk. International Journal of Food Sciences and Nutrition 47(5) 427\u2013436. https:\/\/doi.org\/10.3109\/09637489609006956","DOI":"10.3109\/09637489609006956"},{"key":"e_1_3_3_27_1","doi-asserted-by":"crossref","unstructured":"Patel A. L. Mikes F. Matsakas L. (2018). An overview of current pretreatment methods used to improve lipid extraction from oleaginous micro-organisms. Molecules 23(7) Article 1562. https:\/\/doi.org\/10.3390\/molecules23071562","DOI":"10.3390\/molecules23071562"},{"key":"e_1_3_3_28_1","doi-asserted-by":"crossref","unstructured":"Quan R. Yang C. Rubinstein S. Lewiston N. J. Sunshine P. Stevenson D. K. Kerner J. A. (1992). Effects of microwave radiation on anti-infective factors in human milk. Pediatrics 89(4 Pt 1) 667\u2013669. http:\/\/publications.aap.org\/pediatrics\/article-pdf\/89\/4\/667\/1053018\/667.pdf. https:\/\/doi.org\/10.1542\/peds.89.4.667","DOI":"10.1542\/peds.89.4.667"},{"key":"e_1_3_3_29_1","doi-asserted-by":"crossref","unstructured":"Ramaswamy H. S. Pillet-Will T. (1992). Temperature distribution in microwave-heated food models. Journal of Food Quality 15(6) 435\u2013448. https:\/\/doi.org\/10.1111\/j.1745-4557.1992.tb00969.x","DOI":"10.1111\/j.1745-4557.1992.tb00969.x"},{"key":"e_1_3_3_30_1","doi-asserted-by":"crossref","unstructured":"Ramel S. E. Belfort M. B. (2021). Preterm nutrition and the brain. World Review of Nutrition and Dietetics 122 46\u201359. https:\/\/doi.org\/10.1159\/000514740","DOI":"10.1159\/000514740"},{"key":"e_1_3_3_31_1","doi-asserted-by":"crossref","unstructured":"Sigman M. Burke K. I. Swarner O. W. Shavlik G. W. (1989). Effects of microwaving human milk: Changes in IgA content and bacterial count. Journal of the American Dietetic Association 89(5) 690\u2013692. https:\/\/doi.org\/10.1016\/S0002-8223(21)02229-X","DOI":"10.1016\/S0002-8223(21)02229-X"},{"key":"e_1_3_3_32_1","doi-asserted-by":"crossref","unstructured":"Sun Y. Yu X. Hussain M. Li X. Liu L. Liu Y. Ma S. Kouame K. J. E.-P. Li C. Leng Y. Jiang S. (2022). Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human Fat Emulsions. Ultrasonics Sonochemistry 82 Article 105881. https:\/\/doi.org\/10.1016\/j.ultsonch.2021.105881","DOI":"10.1016\/j.ultsonch.2021.105881"},{"key":"e_1_3_3_33_1","doi-asserted-by":"crossref","unstructured":"Trend S. Strunk T. Lloyd M. L. Kok C. H. Metcalfe J. Geddes D. T. Lai C. T. Richmond P. Doherty D. A. Simmer K. Currie A. (2016). Levels of innate immune factors in preterm and term mothers\u2019 breast milk during the 1st month postpartum. The British Journal of Nutrition 115(7) 1178\u20131193. https:\/\/doi.org\/10.1017\/S0007114516000234","DOI":"10.1017\/S0007114516000234"},{"key":"e_1_3_3_34_1","unstructured":"United States Centers for Disease Control and Prevention. (2023). Breast milk storage and preparation. https:\/\/www.cdc.gov\/breastfeeding\/breast-milk-preparation-and-storage\/handling-breastmilk.html"},{"key":"e_1_3_3_35_1","unstructured":"World Health Organization. (2005). Radiation: Microwave ovens. https:\/\/www.who.int\/news-room\/questions-and-answers\/item\/radiation-microwave-ovens"},{"key":"e_1_3_3_36_1","unstructured":"World Health Organization. (2024). Breastfeeding. https:\/\/www.who.int\/health-topics\/breastfeeding#tab=tab_1"},{"key":"e_1_3_3_37_1","doi-asserted-by":"crossref","unstructured":"Zhang Y. Kim Y. H. B. Puolanne E. Ertbjerg P. (2022). Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review. Meat Science 190 Article 108841. https:\/\/doi.org\/10.1016\/j.meatsci.2022.108841","DOI":"10.1016\/j.meatsci.2022.108841"}],"container-title":["Journal of Human Lactation"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/08903344251365640","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/08903344251365640","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/08903344251365640","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T22:34:39Z","timestamp":1777502079000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/08903344251365640"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,27]]},"references-count":36,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2025,11]]}},"alternative-id":["10.1177\/08903344251365640"],"URL":"https:\/\/doi.org\/10.1177\/08903344251365640","relation":{},"ISSN":["0890-3344","1552-5732"],"issn-type":[{"value":"0890-3344","type":"print"},{"value":"1552-5732","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,27]]}}}