lipidemulsion

Lipid emulsion is an intravenously administered colloidal emulsion that provides calories in the form of triglycerides. It typically consists of oil droplets stabilized by phospholipids, dispersed in water. Commercial formulations are 10% or 20% triglyceride emulsions derived from vegetable oils such as soybean and sunflower, sometimes with olive or fish oils. The emulsions offer about 9 kilocalories per gram of fat and supply essential fatty acids; they form part of total parenteral nutrition regimens for patients unable to eat or absorb nutrients.

In clinical practice, lipid emulsions support caloric intake and prevent essential fatty acid deficiency in neonatal, pediatric, and adult patients receiving parenteral nutrition. They may be used as the sole lipid source or as part of a mixed regimen, and modern formulations aim to improve tolerability and hepatic outcomes. Beyond nutrition, lipid emulsions are used in some therapeutic contexts where lipophilic toxins are involved, and they are investigated for potential anti-inflammatory effects in critical illness, though evidence varies by condition.

Lipid emulsions are administered by intravenous infusion, typically via central venous access but sometimes through peripheral lines depending on the formulation and clinical setting. They can interact with other IV solutions and medications, and proper compounding and monitoring are essential. Potential adverse effects include hypertriglyceridemia, fat overload syndrome, cholestasis with prolonged use, infection risk associated with parenteral lines, and hypersensitivity to components such as soy or egg products. Careful assessment of nutritional needs and liver function is advised, particularly with long-term use.

History and regulation: lipid emulsions have been used since the mid-20th century as a component of parenteral nutrition and are marketed under various brand names and formulations to suit different clinical goals.