Comparison of Olive Versus Fish Oil Based Parenteral Nutrition and Clinical Outcomes-A Systematic Review
Carey S, Astorga M, Hubble A, Ferrie S
Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 0 citas
Cómo se estudió
- Diseño
- Revisión sistemática (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
Quién lo pagó
- Financiación
- Financiación independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2026-08-01 · J Hum Nutr Diet · vol. 39 · número 4 · pág. e70331
- Editorial
- Wiley
- Citado
- 0 citas · más que el 55% de estudios similares · 0.0× el promedio de su campo
- Referencias
- 24 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-ND
- Áreas de investigación
- Clinical Nutrition and Gastroenterology · Central Venous Catheters and Hemodialysis · Hyperglycemia and glycemic control in critically ill and hospitalized patients
- Palabras clave
- fish oil lipid emulsion, parenteral nutrition, lipid emulsion composition, soybean oil replacement, infection, inflammation, oxidative stress, immune function, liver function, clinical outcomes
- MeSH
- humans, inflammation, soybean oil, fat emulsions, intravenous, fish oils, treatment outcome, parenteral nutrition, oxidative stress, olive oil
4 autores
- Sharon Carey🇦🇺 · autor de correspondenciaThe University of Sydney; Royal Prince Alfred Hospital
- Miriam Astorga🇦🇺The University of Sydney
- Abbey Hubble🇦🇺The University of Sydney
- Suzie Ferrie🇦🇺The University of Sydney; Royal Prince Alfred Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
It is well-established that earlier generations of lipid emulsions based on soybean oil are inferior to later generations based on olive or fish oil. However, evidence directly comparing between later-generation lipid emulsions is limited. This study aims to systematically review existing literature comparing olive versus fish oil based parenteral nutrition formulations within an inpatient setting, and to evaluate clinical outcomes.
Methods
Electronic databases Medline, Embase, CINAHL and Web of Science were searched from earliest to current date. Titles, abstracts and full texts were screened for eligibility. Eligible papers were assessed for risk of bias and relevant data were extracted for a qualitative summary of results.
Results
Six papers in total were eligible. Primary outcomes of interest reported across the six papers were related to infection, inflammation and oxidative stress. Overall, the number of studies and significant findings were limited. Based on the current evidence it is not possible to promote either fish or olive oil emulsions as superior to the other in influencing immune function, inflammation, liver function or clinical outcomes.
Conclusions
While previous evidence has shown the clear benefits to reducing soybean oil content, the similar benefits may be obtained by replacing this with either olive or fish oil. More high-quality research is required to further explore olive versus fish oil based parenteral nutrition to guide clinical practice.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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