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Intravenous Fat Emulsions in Clinical Practice
Author(s) -
Warshawsky Kathleen Young
Publication year - 1992
Publication title -
nutrition in clinical practice
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.725
H-Index - 71
eISSN - 1941-2452
pISSN - 0884-5336
DOI - 10.1177/0115426592007004187
Subject(s) - compounding , medicine , fat emulsion , parenteral nutrition , emulsion , intensive care medicine , food science , chromatography , pharmacology , biochemistry , chemistry
The use of intravenous fat emulsions has become an integral part of the provision of parenteral nutrition. In the past, this was achieved by the administration of lipids separately from the dextrose‐amino acid base solution. More recently, lipids have been admixed along with the dextrose‐amino acid formula as a total nutrient admixture (TNA). This article discusses the advantages and disadvantages of TNAs, the factors that affect the stability of emulsions, the potential for microbial growth in TNAs, and guidelines for the compounding of TNAs.