Olive oil-based fat emulsion versus soy oil-based fat emulsion in abdominal oncologic surgery
Onar P, Yildiz BD, Yildiz EA, Besler T, Abbasoglu O
Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition · 10 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2011-01-25 · Nutr Clin Pract · vol. 26 · número 1 · págs. 61–65
- Editorial
- Wiley
- Citado
- 15 citas · más que el 84% de estudios similares · 1.8× el promedio de su campo
- Referencias
- 23 trabajos
- Acceso
- De pago
- Áreas de investigación
- Clinical Nutrition and Gastroenterology · Hyperglycemia and glycemic control in critically ill and hospitalized patients · Enhanced Recovery After Surgery
- Palabras clave
- parenteral nutrition, postoperative patients, essential fatty acids, plasma alkaline phosphatase, gamma-glutamyl transferase, body temperature, body mass index, lipid peroxidation, immunological effects
- MeSH
- abdomen, humans, neoplasms, butyrates, alkaline phosphatase, transferases, soybean oil, fat emulsions, intravenous, plant oils, body mass index, body temperature, parenteral nutrition, case-control studies, single-blind method, adult, aged, middle aged, female, male, biomarkers, olive oil
5 autores
- Pelin Onar🇹🇷Hacettepe University
- Barış Doğu Yıldız🇹🇷Hacettepe University
- Emine Akal Yıldız🇹🇷Hacettepe University
- Halit Tanju Besler🇹🇷Hacettepe University
- Osman Abbasoğlu🇹🇷Hacettepe University
Resumen
El texto original del estudio, en el idioma en que se publicó.
In parenteral nutrition (PN), essential fatty acids are provided by soy oil-based fat emulsions, which may exert adverse effects on the immune system and lipid peroxidation. Olive oil -based fat emulsions have been said to prevent these undesired effects. This study compares effects of olive oil - and soy oil -based fat emulsions in 22 patients who underwent abdominal surgery for cancer. The first group (n = 10) received soy oil -based fat emulsion; the second group (n = 10) received olive oil -based fat emulsion. Body temperature, body mass index, (BMI) and biochemical variables were measured on days 0 and 7. There were no differences between the groups with regard to BMI or temperature. On day 7, the first group (compared with day 0) had significant increases in plasma alkaline phosphatase (81.70 ± 16.03 vs 117.60 ± 11.1), γ-glutamyl transferase (39.90 ± 15.40 vs 137.70 ± 24.09), and mean body temperature (36.72°C ± 0.14°C vs 37.20°C ± 0.17°C) (P < .01). Second group had increases in alkaline phosphatase (85.80 ± 13.46 vs 147.20 ± 34.17), γ-glutamyl transferase (48.40 ± 12.86 vs 129.40 ± 42.03), total protein (5.14 ± 0.19 vs 6.06 ± 0.49), and albumin (2.62 ± 0.14 vs 3.00 ± 0.18) (P < .05). Changes in thiobutyric acid levels were not statistically significant in either group. In postoperative cancer patients, olive oil-based fat emulsion had similar effects on BMI, body temperature, biochemical values, and thiobutyric acid levels as soy oil-based fat emulsions.
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