Long-term efficacy and safety of a new olive oil–based intravenous fat emulsion in pediatric patients: a double-blind randomized study | Zendy

Olivier Goulet | Zendy; S. De Potter | Zendy; H. Antébi | Zendy; Fathi Driss | Zendy; V. Colomb | Zendy; G. Béréziat | Zendy; LouisGérald Alcindor | Zendy; Odile Corriol | Zendy; A. Le Brun | Zendy; G. Dutot | Zendy; D. Forget | Zendy; V. Pérennec | Zendy; C. Ricour | Zendy

Open Access

Long-term efficacy and safety of a new olive oil–based intravenous fat emulsion in pediatric patients: a double-blind randomized study

Author(s) -

Olivier Goulet,

S. De Potter,

H. Antébi,

Fathi Driss,

V. Colomb,

G. Béréziat,

LouisGérald Alcindor,

Odile Corriol,

A. Le Brun,

G. Dutot,

D. Forget,

V. Pérennec,

C. Ricour

Publication year - 1999

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.1093/ajcn/70.3.338

Subject(s) - soybean oil , polyunsaturated fatty acid , olive oil , emulsion , cholesterol , chemistry , food science , zoology , fatty acid , medicine , biochemistry , biology

A new intravenous lipid emulsion (ILE) prepared from a mixture of soybean and olive oils contains only long-chain triacylglycerols, with a low proportion (20%) of polyunsaturated fatty acids and 60% monounsaturated fatty acids.

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