Fat loss is generally attributed to its adherence to the container, to lipolysis, or to lipid peroxidation. The reduction of fat content in thawed human milk has also been observed in other studies, and it has been suggested that lipolysis would still occur in frozen milk. When at rest, the fat easily separates and adheres to the container, tubes, and syringes, which reduces its supply to the newborn. Although the effect of freezing/thawing was not statistically significant in the two forms of infusion, the association between thawing and continuous infusion resulted in a loss of 0.5 g of fat per 100 ml of milk, implying a reduction of approximately 18% of the fat content of the milk, which may cause important clinical and nutritional consequences for preterm infants. One way to reduce these losses is by homogenizing milk before offering it to the newborn.