The Claim
Holder pasteurization does not significantly alter the hydroxyl radical scavenging capacity or iron chelation ability of donor human milk, as demonstrated in vitro across eight donor samples.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Holder pasteurization does not reduce the ability of donor human milk to neutralize hydroxyl radicals or bind iron, based on laboratory tests with eight samples.
See the scientific wording
Holder pasteurization does not significantly alter the hydroxyl radical scavenging capacity or iron chelation ability of donor human milk, as demonstrated in vitro across eight donor samples, suggesting that these specific antioxidant mechanisms remain intact despite reductions in other antioxidant functions.
Heat from pasteurization breaks down some antioxidant enzymes and molecules that fight free radicals, but the proteins that trap iron stay intact. These iron-trapping proteins prevent iron from sparking the creation of the most damaging free radicals, so the milk keeps its ability to block those radicals even after being heated.
What the research says
1 studyStudy: Loss of antioxidant function in donor human milk after holder pasteurization: a pilot study
Heating donor breast milk doesn’t hurt its ability to neutralize harmful hydroxyl radicals or bind iron — those two protective features stay the same, even though some other healing properties go down.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.