|Former: Atención Farmacéutica|
|Journal edited by Rasgo Editorial since 1983|
Virginia Hernández Corredoira
EDITOR IN CHIEF
Manuela Velázquez Prieto
Jaime E. Poquet Jornet
Ramón Jódar Masanés
Lluís Campins Bernadas
Tomás Casasín Edo
Juan Carlos Juárez Giménez
Carles Quiñones Ribas
Volume 21 - Issue 5, September-October 2019
COMPARATIVE STUDY OF EFFICACY AND SAFETY BETWEEN TWO LIPID EMULSIONS USED IN PARENTERAL NUTRITION
VILLAMAYOR BLANCO LUCÍA, GINZO VILLAMAYOR MARÍA JOSÉ
Introduction. The complications frequently associated with the use of lipid emulsions in parenteral nutrition include hypertriglyceridemia, and alterations in liver.
Objective. The aim of this study was to compare the efficacy and safety between an olive oil-based fat emulsion and a multiple-source oil fat emulsion.
Method. We performed a retrospective, observational study in a 600-bed general hospital. The study included 58 adult patients with individualized parenteral nutrition. 50% were administered a lipid emulsion composed of 80% olive oil and 20% soybean oil during three weeks administration in Parenteral Nutrition and another 50% a lipid emulsion composed of 30% soybean oil, 30% MCT, 25% olive oil and 15% ¿sh oil during three weeks.
Results. In the patients who were given lipid emulsion from multiple source, we observed an increase in the average value for the total plasma protein and for the albumin and a decrease in the average value of triglyceride, alanine transaminase, aspartate transaminase, gammaglutamyl transferase, alkaline phosphatase and total bilirubin.
Conclusions. With the administration of the lipid emulsion from multiple source a reduction in triglyceridemia values and an improvement in liver function parameters is achieved, maintaining the caloric intake and improved nutrition parameters.
EMULSIONS – LIPID – NUTRITION – PARENTERAL