Premium
Short‐Term Effects of Fat Emulsion on Serum Lipids in Postoperative Patients
Author(s) -
Meguid Michael M.,
Kurzer Martin,
Hayashi Robert J.,
Akahoshi Michael P.
Publication year - 1989
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 - 10.1177/014860718901300177
Subject(s) - triglyceride , medicine , cholesterol , very low density lipoprotein , endocrinology , fat emulsion , parenteral nutrition , lipoprotein , blood lipids , regimen , chemistry
The effect of short‐term infusion of intravenous fat on serum lipids was assessed in 23 patients who had elective cancer operations and were given 20% Intralipid for 5 days postoperatively as part of a standard total parenteral nutrition regimen. Serum lipids were measured prior to, during and after the 5‐day infusion period. The percentage of cholesterol as high‐density lipoproteins (HDL) fell from a mean preinfusion value of 34.7 ± 2.8 to 27.9 ± 2.5 ( p < 0.05), while the percentage of cholesterol as low‐density lipoproteins (LDL) increased from 40.7 ± 2.2 to 46.8 ± 3.4 ( p < 0.05). Serum triglycerides fell significantly (p < 0.01) from 106.2 ± 13.7 mg/dl to 64.6 ± 8.8 mg/dl at 3 days, being 85.3 ± 3.7 mg/dl at 5 days. No significant change in percent cholesterol as very low‐density lipoproteins (VLDL), or levels of serum total cholesterol or phospholipids occurred. Lipoprotein X was detectable in six patients after 5 days. To study triglyceride clearance 1.7 g/kg of fat emulsion was infused over 8 hr and serial blood samples obtained. Within 3 hr of stopping the fat infusion, triglyceride levels had fallen to preinfusion values. (Journal of Parenteral and Enteral Nutrition 13:77–80, 1989)