Biesboer Ann N, Stoehr Nancy A
School of Pharmacy, Concordia University Wisconsin, Mequon, Wisconsin, USA
School of Pharmacy, Concordia University Wisconsin, Mequon, Wisconsin, USA.
Nutr Clin Pract. 2016 Oct;31(5):610-8. doi: 10.1177/0884533616661174. Epub 2016 Aug 15.
Soybean oil-based intravenous fat emulsions have long been used as the primary product for delivery of lipid-based calories in parenteral nutrition formulations in the United States. Proinflammatory properties of these products may be related with poor clinical outcomes and have led investigators to develop newer generations of intravenous fat emulsions. These alternative formulations are derivatives of medium-chain triglycerides, olive oil, and fish oil in hopes to reduce the inflammatory response and potentially produce a clinically beneficial anti-inflammatory response. Although surrogate markers support this reduction in inflammatory response, clinical data and outcomes are still limited but potentially promising in the literature. This product review provides a general overview of the alternative-generation intravenous fat emulsion products and the literature supporting the potential transition to such products.
在美国，大豆油基静脉脂肪乳剂长期以来一直是肠外营养制剂中输送基于脂质热量的主要产品。这些产品的促炎特性可能与不良临床结果相关，并促使研究人员开发新一代静脉脂肪乳剂。这些替代制剂是中链甘油三酯、橄榄油和鱼油的衍生物，旨在减少炎症反应，并有可能产生临床上有益的抗炎反应。尽管替代指标支持炎症反应的这种降低，但临床数据和结果仍然有限，不过在文献中可能很有前景。本产品综述概述了新一代静脉脂肪乳剂产品以及支持向此类产品潜在转变的文献。
