Inflammatory response in patients requiring parenteral nutrition: comparison of a new fish-oil-containing emulsion (SMOF®) versus an olive/soybean oil-based formula

Lipid emulsions are an essential part of parenteral nutrition (PN), such as energy supply and source of essential fatty acids. It has been shown that the composition of cell membranes is influenced by the fatty acid profile of dietary lipids, and may therefore be responsible for modulations in immune response. The aim of this study was to assess the effects of a new lipid emulsion based on soybean oil, medium-chain triglycerides, olive oil and fish oil (SMOF®) compared with a lipid emulsion based on olive and soybean oil (ClinOleic®) on the inflammatory response in postoperative ICU patients.