Composite Intravenous Fat Emulsion in a Postsurgical Critically Ill Patient

A Case Report

Gregory J. Roberti, Cameron G. Cangelose, Robert Martindale

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Parenteral nutrition (PN), including lipids, in high-risk or poorly nourished critically ill patients is indicated when enteral nutrition is contraindicated; however, soybean oil–based PN can stimulate proinflammatory processes. Fish oil (FO) is generally less inflammatory and has recently been shown to be active in the resolution of inflammatory processes. In this study, we look at whether the use of a blended intravenous fat emulsion that includes soybean, medium-chain triglycerides, olive oil, and FO confers clinical benefits in critically ill patients.

Original languageEnglish (US)
Pages (from-to)14S-16S
JournalJournal of Parenteral and Enteral Nutrition
Volume41
Issue number1_Suppl
DOIs
StatePublished - Nov 1 2017

Fingerprint

Intravenous Fat Emulsions
Fish Oils
Parenteral Nutrition
Soybeans
Critical Illness
Enteral Nutrition
Triglycerides
Lipids

Keywords

  • lipids
  • long-term care
  • nutrition
  • nutrition assessment
  • parenteral nutrition

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Composite Intravenous Fat Emulsion in a Postsurgical Critically Ill Patient : A Case Report. / Roberti, Gregory J.; Cangelose, Cameron G.; Martindale, Robert.

In: Journal of Parenteral and Enteral Nutrition, Vol. 41, No. 1_Suppl, 01.11.2017, p. 14S-16S.

Research output: Contribution to journalArticle

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