Effects of Lipid Emulsions in Parenteral Nutrition of Esophageal Cancer Surgical Patients Receiving Enteral Nutrition: A Comparative Analysis

Background: Olive oil-based lipid emulsion (LE) and medium chain triglyceride/long chain triglyceride (MCT/LCT) emulsion are both LEs with low ω-6 polyunsaturated fat acids (PUFAs) content. However, which one of these LEs is associated with a lower infection risk in patients receiving parenteral nut...

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Detalles Bibliográficos
Autores principales: Wang, Wu-Ping, Yan, Xiao-Long, Ni, Yun-Feng, Guo, Kang, Ke, Chang-Kang, Cheng, Qing-Shu, Lu, Qiang, Zhang, Lan-Jun, Li, Xiao-Fei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3916852/
https://www.ncbi.nlm.nih.gov/pubmed/24379010
http://dx.doi.org/10.3390/nu6010111

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3916852/
https://www.ncbi.nlm.nih.gov/pubmed/24379010
http://dx.doi.org/10.3390/nu6010111

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