Table 5.
Reduction of variation of fat in native breast milk samples of n = 103 subjects, when matching native breast milk batches containing the highest and the lowest macronutrient content, the second highest and the second lowest values, proceeding continuously were combined.
| Matching criterium | Variation of macronutrient content in batched native breast milk | |||
|---|---|---|---|---|
| Fat (g/100 mL) | Protein (g/100 mL) | Lactose (g/100 mL) | Energy (kcal/100 mL) | |
| None | 1.5 (0.5, 3.4) | 0.6 (0.2, 1.6) | 1.3 (0.7, 4.0) | 15 (5, 31) |
| Fat | 0.7 (0.5, 1.0) | 0.4 (0.3, 0.6) | 1.0 (0.8, 1.2) | 7.8 (6.2, 10.2) |
| Protein | 1.0 (0.8, 1.4) | 0.3 (0.2, 0.5) | 0.9 (0.8, 1.2) | 10.7 (8.8, 13.9) |
| Lactose | 1.1 (0.8, 1.4) | 0.4 (0.3, 0.6) | 0.6 (0.5, 0.8) | 10.8 (8.2, 14.3) |
| Energy | 0.8 (0.6, 1.0) | 0.4 (0.3, 0.6) | 0.9 (0.8, 1.2) | 7.4 (5.2, 9.9) |
Data show median and interquartiles of ranges Q0.1-Q0.9 (quantile) (level 2 analysis). Colors highlight the effect of matching on the selected macronutrient compared with native breast milk, yellow - fat, red - protein, green - lactose, blue - energy.