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Composite Intravenous Fat Emulsion in a Postsurgical Critically Ill Patient: A Case Report
Author(s) -
Roberti Gregory J.,
Cangelose Cameron G.,
Martindale Robert G.
Publication year - 2017
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 - 10.1177/0148607117743494
Subject(s) - parenteral nutrition , critically ill , fat emulsion , medicine , fish oil , soybean oil , enteral administration , proinflammatory cytokine , lipid emulsion , emulsion , systemic inflammatory response syndrome , intensive care medicine , fish <actinopterygii> , sepsis , inflammation , chemistry , biology , biochemistry , pathology , fishery
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.