title: [Fish oil containing lipid emulsions in critically ill patients: Critical analysis and future perspectives].
abstract: Third-generation lipid emulsions (LE) are soybean oil sparing strategies with immunomodulatory and antiinflammatory effects. Current evidence supporting the use of intravenous (i.v) fish oil (FO) LE in critically ill patients requiring parenteral nutrition or receiving enteral nutrition (pharmaconutrient strategy) mainly derives from small phase ii clinical trials in heterogenous intensive care unit patient's population. Over the last three years, there have been published different systematic reviews and meta-analyses evaluating the effects of FO containing LE in the critically ill. Recently, it has been demonstrated that i.v FO based LE may be able to significantly reduce the incidence of infections as well as mechanical ventilation days and hospital length of stay. Nonetheless, more robust evidence is required before giving a definitive recommendation. Finally, we strongly believe that a dosing study is required before new phase iii clinical trials comparing i.v FO containing emulsions versus other soybean oil strategies can be conducted.
authors.affiliation: Cátedra de Medicina Intensiva, Hospital de Clínicas: Dr. Manuel Quintela, Facultad de Medicina, Universidad de la República, Montevideo, Uruguay. Electronic address: wmanzanares@adinet.com.uy.
authors.forename: W
authors.initials: W
authors.lastname: Manzanares
authors.affiliation: Department of Anesthesia and Reanimation, Faculté de Médecine et des Sciences de la Santé, Université de Sherbrooke, Centre Hospitalier Universitaire de Sherbrooke-Hospital Fleurimont, Québec, Canadá
authors.forename: P L
authors.initials: PL
authors.lastname: Langlois
mesh_terms: D016638:Critical Illness; D005217:Fat Emulsions, Intravenous; D005395:Fish Oils; D006801:Humans; D010288:Parenteral Nutrition; D013024:Soybean Oil
chemical_list: D005217:Fat Emulsions, Intravenous; D005395:Fish Oils; D013024:Soybean Oil
keywords: Aceite de pescado; Critically ill patient; Emulsión lipídica; Fish oils; Lipid emulsion; Nutrición parenteral; Omega-3 fatty acids; Paciente crítico; Parenteral nutrition; Ácidos grasos omega-3