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Fish Oil–Containing Emulsions
Author(s) -
Manzanares William,
Langlois Pascal L.,
Lemieux Margot,
Heyland Daren K.
Publication year - 2016
Publication title -
journal of parenteral and enteral nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.935
H-Index - 98
eISSN - 1941-2444
pISSN - 0148-6071
DOI - 10.1177/0148607115586263
Subject(s) - medicine , intensive care unit , general hospital , emergency medicine , family medicine , library science , computer science
Third generation lipid emulsions were developed as a soybean oil sparing strategy with the aim to provide ω-3 polyunsaturated fatty acids (ω-3-PUFAs) derived from fish oil (FO), such as eicosapentanoic acid (EPA) and decosahexanoic acid (DHA), and reduce the amount of ω-6 polyunsaturated fatty acids (ω-6-PUFAs), which have been associated with negative effects on immune function and inflammatory response [1,2]. Over the last decade, several relatively small phase II randomized controlled trials (RCTs) have evaluated clinical and mechanistic effects of intravenous (I.V.) FO containing emulsions in intensive care unit (ICU) patients.