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Intravenous Lipid Emulsions

Editor(s): Calder P.C. (Southampton) 
Waitzberg D.L. (São Paulo) 
Koletzko B. (Munich) 

Status: available   
Publication year: 2015
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Digital Version: CHF 148.00, EUR 138.00, USD 174.00
Print Version: CHF 148.00, EUR 138.00, USD 174.00
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This book belongs to
World Review of Nutrition and Dietetics , Vol. 112
Editor(s): Koletzko B. (Munich) 
X + 176 p., 18 fig., 15 tab., hard cover, 2015
Status: available   
ISSN: 0084-2230
e-ISSN: 1662-3975

Read the reviews


‘This book is a very impressive compilation of the literature on the subject. It should be a part of the personal collection of nutritionists, basic scientists working on this aspect of translational medicine and all clinicians interested in clinical nutrition, whether they are surgeons, paediatricians or intensivists.’

Jaya Benjamin
The National Medical Journal of India
An up-to-date overview on the scientific rationale and clinical evidence
Lipids have been in clinical use as components of intravenous nutrition for over 50 years. Over the last 15 years, new and improved lipids that include olive oil and/or fish oil have replaced the more traditional ones. These new lipids offer the opportunity to deliver high amounts of fatty acids and possess different functional properties: in particular, they can influence inflammatory processes, immune responses and hepatic metabolism.
This book brings together articles written by leading international authorities in the area of intravenous lipids. Contributions discuss the latest findings in the field, ranging from pre-clinical research to the most recent clinical trials. Lipid functionality and utility in pediatric, adult surgical and critically ill patients are covered, as is the use of lipids in long-term home parenteral nutrition. Addressing a broad spectrum of topics, this publication provides a wealth of information for basic scientists, clinical researchers and clinical practitioners alike.