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Formulation, Stability, and Administration of Parenteral Nutrition With New Lipid Emulsions
Nutrition in Clinical Practice, 10/29/09

Hardy G et al. – Intravenous lipid emulsions (IVLE) are an important source of energy and essential fatty acids and their incorporation into pediatric and adult parenteral nutrition (PN) regimens has revolutionized nutrition therapy. However, their clinical use has not been without risk, and will continue to remain so because of the intravenous route of administration. Pharmaceutical and microbiological concerns are centered around the methods of compounding all–in–one (AIO) admixtures, but these can be largely minimized with today’s technologies and advanced understanding of aseptic principles. Modern lipid products, based on olive, coconut, and/or fish oils, have demonstrable formulation and clinical benefits over traditional soybean and safflower IVLE and, when combined in the new multi–chamber bags, can also offer improvements in stability and safety. This review outlines the rationale for different lipid formulations in PN admixtures, reviews the factors influencing stability and efficacy of lipid–based AIO regimens and evaluates some technologies for minimizing peroxidation and maximizing stability of AIO admixtures.

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The Successful Use of Intralipid for Treatment of Local Anesthetic-induced Central Nervous System Toxicity: Some Considerations for Administration of Intralipid in an Emergency
The Clinical Journal of Pain, 10/21/09 Relevance Score: 77%

Intravenous lipid emulsions combine extracorporeal blood purification: A novel therapeutic strategy for severe organophosphate poisoning
Medical Hypotheses, 10/05/09 Relevance Score: 66%

Nutrition and metabolic control in sepsis
Intensivmedizin und Notfallmedizin, 11/02/09 Relevance Score: 65%

Rapid Recovery of Visual Evoked Potentials in Optic Perineuritis
Neuro-Ophthalmology, 10/14/09 Relevance Score: 63%

Pericardial Fat Volume Correlates With Inflammatory Markers: The Framingham Heart Study
Obesity, 11/05/09 Relevance Score: 46%