Donor Human Milk - Missouri WIC Association

January 29, 2018 | Author: Anonymous | Category: Science, Health Science, Immunology
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Donor Human Milk 1

Barbara L. Carr, MD, FAAP Medical Director Heart of America Mothers’ Milk Bank Medical Director Saint Luke’s Hospital of Kansas City NICU

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Human Milk Banking Association of North America  Established

in 1985

 Mission

    

To set standards for and facilitate the establishment and operation of milk banks in North America Be a forum for information sharing Educate the medical community Encourage research Act as a liaison between member banks and government agencies

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HMBANA  Consists

of

14 operational banks  4 developing banks  1 mentoring bank 

 Dispensed:

2000  2005  2010  2011 

~410,000 oz ~745,000 oz ~1.7 million oz ~2.2 million oz

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Donor Human Milk-who donates?

 Donated

milk from women with excess milk

Often later in lactation  Recognize the importance of human milk 

 May



be preterm or term milk

Sometimes part of bereavement

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Donor Screening Process  Initial

contact with milk bank may be by phone or

email  Screeners discuss basic information with potential donors and determine preliminary eligibility Smoker?  Medications?  Drug Use? 

 Health

screen and physician letters are sent  Commit to donating at least 100-150oz*.

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Donor Screening Process  Donor

Screens and physician approvals are triple checked  Blood work obtained at the time milk is sent in 

HIV (0,1,2), HTLV I/II, Syphilis, Hepatitis B/C

 Milk

quarantined until eligibility confirmed.

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Milk processing  Initial

bacterial culture is obtained  Milk is then pooled  Holder method of pasteurization  Repeat bacterial culture obtained and milk is again held until results available.  Milk frozen until dispensed.  Some

milk may be deemed suitable only for research 9

Who receives it  Dispensed

by prescription  Infants, usually premature, in Neonatal Intensive Care Units  Limited outpatient use  Some compassionate use pending availability

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Nutritional content  Protein  

1.16% ±0.25% (range 0.7% to 2.1%) Typical mature milk 1.0-1.2%

 Fat*

3.22% ± 1% (range 0.71% to 7.06%)  Typical mature milk 3.9-4.2% 

 Carbohydrate

7.8% ± 0.88% (range 4.86% to12.67%)  Typical mature milk 7.2-7.3% 

 Average 

calories per oz = 19.2 ±3.1 kcal/oz

25% of samples were 2kg  Donor colostrum (when available)  for initial feedings for infants
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