title: Effects of postoperative parenteral nutrition with different lipid emulsions in patients undergoing major abdominal surgery.
abstract: OBJECTIVE
  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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of General Surgery, Ankara University School of Medicine, Ankara, Turkey.
authors.forename: Seher
authors.initials: S
authors.lastname: Demirer
authors.affiliation: Ankara Numune Education and Research Hospital, Ankara, Turkey.
authors.forename: Ali
authors.initials: A
authors.lastname: Sapmaz
authors.affiliation: Ankara Numune Education and Research Hospital, Ankara, Turkey.
authors.forename: Ahmet Serdar
authors.initials: AS
authors.lastname: Karaca
authors.affiliation: Department of General Surgery, Ankara University School of Medicine, Ankara, Turkey.
authors.forename: Ilknur
authors.initials: I
authors.lastname: Kepenekci
authors.affiliation: Department of General Surgery, Ankara University School of Medicine, Ankara, Turkey.
authors.forename: Semih
authors.initials: S
authors.lastname: Aydintug
authors.affiliation: Department of General Surgery, Ankara University School of Medicine, Ankara, Turkey.
authors.forename: Deniz
authors.initials: D
authors.lastname: Balci
authors.affiliation: Ankara University School of Medicine Nutrition Team, Ankara, Turkey.
authors.forename: Pinar
authors.initials: P
authors.lastname: Sonyurek
authors.affiliation: Department of Biostatistics, Ankara University School of Medicine, Ankara, Turkey.
authors.forename: Kenan
authors.initials: K
authors.lastname: Kose
keywords: Inflammatory response; Lipid emulsions; Total antioxidant status