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KMID : 0371420160910060309
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Annals of Surgical Treatment and Research
2016 Volume.91 No. 6 p.309 ~ p.315
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Effects of postoperative parenteral nutrition with different lipid emulsions in patients undergoing major abdominal surgery
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Seher Demirer
Ali Sapmaz
Ahmet Serdar Karaca
Bayram Ilknur Kepenekci
Semih Aydintug
Deniz Balci
Pinar Sonyurek
Kenan Kose
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Abstract
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Purpose : This study was designed to investigate the effects of total parenteral nutrition (PN) using different lipid emulsions in patients undergoing major abdominal surgery.
Methods : Fifty-two patients were randomized to receive soybean oil + medium chain triglycerides (MCT) (group I), soybean oil + olive oil (group II), soybean oil + olive oil + fish oil (group III) as a lipid source. PN was started on postoperative day 1 and patients were maintained on PN for a minimum period of 4 days. Laboratory variables (CRP, prealbumin, transferrin) were measured before surgery and on postoperative days.
Results : Three treatment groups were included in the study. Patients in group I received long chain triglycerides (LCT) + LCT/MCT emulsion (%75 LCT + %25 LCT/MCT); Patients in group II received olive oil based emulsion (80% olive oil + 20% soybean oil, ClinOleic); Patients in group III received fish oil in addition to olive oil based emulsion (%85 ClinOleic + %15 Omegaven; Fresenius Kabi). The following 14 parameters were assessed: body weight, CRP, prealbumin, transferrin, tumor necrosis factor-α, interleukin-6, total antioxidant status, thiobarbituric acid reactive substances, oxidized low density lipoprotein-2, complete blood cell, international normalized ratio, D-dimer, activated partially thromboplastin time, prothrombin time. All other parameters showed no differences among the groups.
Conclusion : The results of our trial demonstrate a potential beneficial effect of soybean oil/olive oil based lipid emulsions for use in PN regarding inflammatory response and oxidant capacity in the treatment of patients.
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KEYWORD
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Lipid emulsions, Inflammatory response, Total antioxidant status
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