Study title and authors:
Effects of Microwave Radiation on Anti-infective Factors in Human Milk
Richard Quan, MD, Christine Yang, MS, Steven Rubinstein, MD, Norman J. Lewiston, MD, Philip Sunshine, MD, David K. Stevenson, MD, John A. Kerner, Jr, MD
From the Divisions of Gastroenterology and Nutrition, Neonatology, and Allergy-Pulmonary, Department of Pediatrics, Stanford University School of Medicine, Stanford, CA.
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1557249
Lysozymes are enzymes that protect us from the ever-present danger of bacterial infection.
Immunoglobulins, (also known as antibodies), are substances made by the body's immune system in response to bacteria, viruses, fungus, animal dander, or cancer cells. Immunoglobulins attach to the foreign substances so the immune system can destroy them. If your immune system makes low levels of immunoglobulins, you may have a greater chance of developing repeated infections.
E. coli is a bacterium that can cause serious infections.
This study investigated the effects of using a microwave oven to thaw human milk. The study used 22 freshly frozen human milk samples that were heated by microwave for 30 seconds at a low- or high-power setting
The study found:
(a) Microwaving at high temperatures (72°C to 98°C) caused a marked decrease in lysozymes and immunoglobulin A activity.
(b) Microwaving at low temperatures (20 degrees C to 53 degrees C) significantly decreased lysozyme and specific immunoglobulin A to E coli serotype 06.
(c) Microwaving at 98°C resulted in E. coli growth 18 times that of control human milk.
(d) Microwaving at low temperatures (20°C to 25°C), E coli growth was five times that of control human milk.
Quan concluded: "Microwaving appears to be contraindicated at high temperatures, and questions regarding its safety exist even at low temperatures".
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