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Fat emulsion effects on prothrombin time in warfarin anticoagulated patients: an in vitro study
Author(s) -
Cotto MA,
Lutomski DM,
Palascak JE,
Fant WK,
LaFrance RJ
Publication year - 1990
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 - 10.1177/0148607190014002201
Subject(s) - prothrombin time , warfarin , chemistry , emulsion , triglyceride , anticoagulant , lipid emulsion , fat emulsion , in vivo , pharmacokinetics , medicine , pharmacology , chromatography , cholesterol , biochemistry , parenteral nutrition , biology , microbiology and biotechnology , atrial fibrillation
The effect of lipid emulsions on prothrombin time in blood from anticoagulated patients was determined. Blood samples were obtained from 23 patients therapeutically anticoagulated with warfarin (prothrombin time 1.3–2.0 x control). Varying amounts of an intravenous lipid emulsion (Intra‐lipid) were added to the blood to simulate concentrations seen in vivo with a constant lipid infusion. The prothrombin time was measured on the plasma from these samples and compared to the prothrombin time of the plasma samples without lipid. The mean decrease in prothrombin times were: 0.29 sec at 50 micrograms/ml, 0.23 sec at 100 micrograms/ml, and 0.29 sec at 200 micrograms/ml. All concentrations showed a statistically significant decrease (p less than 0.05) when compared to the control by the Scheffe test. Lipid emulsions appear to decrease the prothrombin times in anti‐coagulated patients. The differences however, were small and not of clinical significance at the concentrations tested.