Parenteral nutrition – lipid emulsions and potential complications

Manpreet S. Mundi, Bradley R. Salonen, Sara L. Bonnes, Ryan T. Hurt

Research output: Contribution to journalArticle

4 Scopus citations

Abstract

Intravenous lipid emulsions (ILE) have become a crucial component of parenteral nutrition providing a source of essential fatty acids as well as non-protein calories. However, their use, especially in the long-term setting has been associated with significant complications such as intestinal failure associated liver disease and dyslipidemia. This has led to the quest to identify a lipid emulsion that not only decreases the prevalence of these complications, but can also provide beneficial physiologic effects. Multiple plant and fish based sources of ILE have been identified and are in use throughout the world. The present review focuses on the benefits and adverse effects associated with soybean oil (SO) ILE in addition to discussion of subsequent generations of ILE.

Original languageEnglish (US)
Article number166
Pages (from-to)32-37
Number of pages6
JournalPractical Gastroenterology
Volume41
Issue number8
StatePublished - Aug 2017

ASJC Scopus subject areas

  • Gastroenterology

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    Mundi, M. S., Salonen, B. R., Bonnes, S. L., & Hurt, R. T. (2017). Parenteral nutrition – lipid emulsions and potential complications. Practical Gastroenterology, 41(8), 32-37. [166].