4.5 Article

Effects of a medium-chain triacylglycerol/long-chain triacylglycerol fat emulsion containing a reduced ratio of phospholipid to triacylglycerol in pediatric surgical patients

期刊

NUTRITION
卷 21, 期 7-8, 页码 825-830

出版社

ELSEVIER SCIENCE INC
DOI: 10.1016/j.nut.2004.11.017

关键词

phospholipid/triacylglycerol ratio; medium-chain triacylglycerol; long-chain triacylglycerol; lipoprotein

向作者/读者索取更多资源

Objective: 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. Methods: 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. Results: Serum phospholipid concentrations were significantly higher in group C than in group A or B on days 4 and 7 (P < 0.05). 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 (P < 0.05). The high-density lipoprotein percentage was significantly higher in group B on days 4 and 7 (P < 0.05). Conclusions: 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). (c) 2005 Elsevier Inc. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.5
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据