Effects of a medium-chain triacylglycerol/long-chain triacylglycerol fat emulsion containing a reduced ratio of phospholipid to triacylglycerol in pediatric surgical patients
In: Nutrition, Jg. 21 (2005-07-01), S. 825-830
Online
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Zugriff:
Medium-chain triacylglycerol (MCT) has been shown to provide better nutritional support than long-chain triacylglycerol (LCT). We compared the efficacy of MCT/LCT fat emulsions containing a usual (0.12) or a decreased (0.06) ratio of phospholipid to triacylglycerol (PL:TG) in pediatric patients under surgical stress.Three patient groups (n=10 in each) received equivalent amounts of glucose (12 g.kg(-1).d(-1)) and amino acids (2 g.kg(-1).d(-1)), but group A received a 10% MCT fat emulsion (PL:TG 0.06), group B received a 20% MCT fat emulsion (PL:TG 0.06), and group C received a 10% MCT/LCT fat emulsion (PL:TG 0.12) in amounts of 1.5 g.kg(-1).d(-1) in a randomized study. Total parenteral nutrition was given for 7 d. Blood samples were collected before total parenteral nutrition administration and on days 4 and 7 for determination of various biochemical indexes.Serum phospholipid concentrations were significantly higher in group C than in group A or B on days 4 and 7 (P0.05). Serum triacylglycerol and cholesterol concentrations and the very-low-density lipoprotein percentage were also significantly higher in group C than in group A or B on days 4 and 7 (P0.05). The high-density lipoprotein percentage was significantly higher in group B on days 4 and 7 (P0.05).In pediatric patients under surgical stress, a total parenteral nutrition regimen containing an MCT/LCT fat emulsion with a decreased PL:TG ratio (0.06) is likely to result in partly better lipid and lipoprotein metabolism than an emulsion containing the usual ratio (0.12).
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Effects of a medium-chain triacylglycerol/long-chain triacylglycerol fat emulsion containing a reduced ratio of phospholipid to triacylglycerol in pediatric surgical patients
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Autor/in / Beteiligte Person: | Lin, Wen-Hsi ; Wu, Hsiu-Chuan ; Chang, King-Jen ; Lai, Hong-Shiee ; Chen, Wei-Jao |
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Zeitschrift: | Nutrition, Jg. 21 (2005-07-01), S. 825-830 |
Veröffentlichung: | Elsevier BV, 2005 |
Medientyp: | unknown |
ISSN: | 0899-9007 (print) |
DOI: | 10.1016/j.nut.2004.11.017 |
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