An observational study to assess the effect of novel human milk oligosaccharides based human milk fortifier containing lactoferrin, docosahexaenoic acid and arachidonic acid on growth of preterm infants with birth weight of 700-1800 gm
DOI:
https://doi.org/10.18203/2349-3291.ijcp20261138Keywords:
Preterm infants, Human milk oligosaccharides, Human milk fortifier, LactoferrinAbstract
Background: Preterm infants with low birth weight (LBW) have increased nutritional needs and are at high risk of postnatal growth failure. While human milk is the optimal source of nutrition, it often requires fortification to meet the demands of preterm infants. Novel human milk fortifiers enriched with human milk oligosaccharides (HMOs), lactoferrin, docosahexaenoic acid (DHA), and arachidonic acid (ARA) may offer added benefits in supporting growth and feeding tolerance.
Methods: This observational study was conducted in the neonatal intensive care unit of a tertiary care hospital over one year. Preterm infants with birth weight 700-1800 g and/or gestational age <36 weeks, intended to receive exclusive human milk, were enrolled. A novel HMO-based human milk fortifier containing lactoferrin, DHA, and ARA was initiated once enteral feeds reached 100 ml/kg/day. Growth parameters including weight, length, and head circumference were monitored, along with feeding tolerance and clinical outcomes. Descriptive statistical analysis was performed.
Results: A total of 100 preterm infants were included. The mean gestational age was 32.68±2.83 weeks and mean birth weight was 1430.11±270.02 g. Fortification was initiated at a mean age of 9.42±1.44 days. The mean weight gain was 21±11 g/day, mean length gain was 1±0.1 cm/day, and mean head circumference gain was 0.73±0.05 cm/day. The fortifier was well tolerated, with no significant adverse effects observed.
Conclusions: The novel HMO-based human milk fortifier was safe, well tolerated, and associated with satisfactory growth in preterm infants, suggesting its potential role in optimizing neonatal nutrition.
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