AN ADEQUATE amount of food is important in order to maintain a patient in the best possible condition to stand such strains as disease or trauma of different kinds (infections, burn, surgery, etc.). If oral feeding is impossible the nutrients have to be given in some other way. The two possibilities available are tube feeding and intravenous nutrition. The intravenous route is employed when tub...

The first intravenous fat (IVF) preparation used to any great extent in the United States was made from cottonseed oil and marketed under the tradename of Lipomul®. A great deal of experience was gained with the use of this emulsion and, in fact, an entire symposium was published reviewing the data regarding this agent (Metabolism, 6:591-831, 1957). Lipomul® was withdrawn from the market in 196...

Controversy exists concerning the appropriate use of carbohydrate solutions and fat emulsions as energy sources in intravenous nutritional regimens. Current evidence suggests that glucose is the carbohydrate energy source of choice and that when infused with appropriate quantities of protein it provides cheap and effective nutritional support in the majority of patients and clinical circumstanc...

A FEBRILE response to intravenous fat emulsion is the most frequent untoward side effect following short-term infusions. Though this side effect is probably not now common or severe enough to limit the clinical usefulness of intravenous fat emulsion, an understanding of its mechanism is important. One hypothesis offered is that the fever is a result of rapid metabolism of the infused fat with t...

Background: Cardiac toxicity is one of the life-threatening effects of severe organophosphate (OP) poisoning. We presented a patient with severe OP poisoning, in cardiovascular shock poorly responsive to conventional treatments, who could be resuscitated successfully with intravenous lipid emulsion (ILE) therapy. Case report: A 26-year-old female was admitted to our emergency department who had...

The properties of fat are of major importance when meat products are produced. By enzymatic modification triacylglycerols (TAGs) can be converted to diacylglycerols (DAGs) resulting in changes of the physical and chemical properties of the fat. In this study the texture as well as the hydration and binding properties were investigated in meat emulsions prepared with lard substituted with differ...

Thirty nine very low birthweight neonates (with a birth weight of 820 to 1500 g and gestation of 27 to 34 weeks) who required total parenteral nutrition were randomly assigned to one of three regimens of administration of fat emulsion for a period of eight days. Groups 1 and 2 received the emulsion at a constant rate over 24 and 16 hours, respectively, beginning with a daily dosage of 1 g/kg an...