The effects of different IV fat emulsions on clinical outcomes in critically ill patients

Critical Care Medicine

Volumn 42, Issue 5, 2014, Pages 1168-1177

  Edmunds, Christina E ^a,b   Brody, Rebecca A ^b   Parrott, J Scott ^b   Stankorb, Susan M ^b   Heyland, Daren K ^c,d  

^a FRASER HEALTH AUTHORITY   (Canada)

^b RUTGERS UNIVERSITY   (United States)

^c KINGSTON GENERAL HOSPITAL   (Canada)

^d QUEEN S UNIVERSITY   (Canada)

Author keywords

critical care; intensive care; intravenous fat emulsion; nutrition support; observational study; parenteral nutrition

Indexed keywords

FISH OIL; LIPID EMULSION; MEDIUM CHAIN TRIACYLGLYCEROL; OLIVE OIL; SOYBEAN OIL;

ADULT; ARTICLE; ARTIFICIAL VENTILATION; CRITICALLY ILL PATIENT; FEMALE; HOSPITAL DISCHARGE; HUMAN; INTENSIVE CARE UNIT; MAJOR CLINICAL STUDY; MALE; MULTICENTER STUDY (TOPIC); OUTCOME ASSESSMENT; PARENTERAL NUTRITION; PRIORITY JOURNAL; VENTILATED PATIENT;

AGED; AGED, 80 AND OVER; ANALYSIS OF VARIANCE; APACHE; BODY MASS INDEX; CRITICAL ILLNESS; FAT EMULSIONS, INTRAVENOUS; FEMALE; HUMANS; INTENSIVE CARE UNITS; MALE; MIDDLE AGED; PARENTERAL NUTRITION, TOTAL; PATIENT DISCHARGE; PROPORTIONAL HAZARDS MODELS; PROSPECTIVE STUDIES; RESPIRATION, ARTIFICIAL; TREATMENT OUTCOME;

EID: 84899474612     PISSN: 00903493     EISSN: 15300293     Source Type: Journal    
DOI: 10.1097/CCM.0000000000000146     Document Type: Article

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