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Articles

Title: Fat in parenteral nutrition

Author:
Małgorzata Łyszkowska
Language:
PL
Journal:
Contemporary Pediatrics, Gastroenterology, Hepatology and Child Feeding
Year:
1999
Volume:
1
Number:
2-3
Start page:
125
Final page:
128
ISSN:
1507-5532
Keywords:
parenteral nutrition, intravenous lipid emulsions
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In the modern sense, the parenteral nutrition was introduced atthe beginning of our century. Fat is a valuable, physiological energy source. It is a of great weight in the normal composition of the structural body lipids, it is source of essential fatty acids that are of great physiological importance. The first well-tolerated intra-venous emulsion was and still is the lipid emulsion based on soybean oil, which contains LCT. Then the emulsion LCT/MCT was introduced into parenteral nutrition. The lastyears have broughtthe production of emulsions based on olive oil and enriched with fish oil.