Citation

Sigman-Grant M, Bush G, Anantheswaran R. Pediatrics 1992; 90(3): 412-415.

Affiliation

Department of Food Science, College of Agricultural Sciences, Pennsylvania State University, University Park 16802.

Copyright

(Copyright © 1992, American Academy of Pediatrics)

DOI

unavailable

PMID

1518698

Abstract

Microwave heating of infant formula is a common practice despite concerns of infant scalding. Beyond the issue of physical safety, little is known about the effects on nutrient content of microwave heating of infant formula. Casein-predominant infant formula in 120- and 240-mL glass and plastic nursing bottles of varying colors were heated for 40 seconds and 60 seconds, respectively. Temperature profiling was monitored during the heating cycle. Analysis of riboflavin and vitamin C was made prior to and after heating. Topmost portions reached a mean temperature of 44.7 +/- 1.7 degrees C and 43.0 +/- 2.4 degrees C for all types of 240-mL and 120-mL bottles, respectively. Topmost temperatures were significantly hotter than temperatures reached at other sites. Routine mixing resulted in formula temperatures which could safely be fed to infants (35.4 +/- 0.3 degrees C and 33.9 +/- 0.2 degrees C for 240-mL and 120-mL bottles, respectively). There was no significant loss of either riboflavin or vitamin C. Protocols for microwave heating are given.

Language: en