Parenteral nutrition with a focus on lipid composition: a brief review




Parenteral nutritional therapy; Lipid emulsion; Lipids; Fatty acids; Omega 3; Omega 6.


Parenteral nutrition (PN) aims to provide a mixture of nutrients to patients undergoing treatment, through the venous system, in order to restore their caloric intake and avoid complications. In this case, lipids play a significant role due to their biological functions and their high energy density, which makes them suitable for the recovery of the patient's caloric intake. In NP, lipid emulsions are made from foods rich in essential fatty acids, such as vegetable oils, especially soybean oil, which is a major source of omega-6 fatty acid, olive oil (rich in oleic acid) , and fish oil, source of EPA and DHA. The use of these fatty acids contributes to the complete maintenance of health. Therefore, the objective of the present study was to elaborate a narrative review about the benefits of lipids in the recovery of patients undergoing parenteral nutritional therapy. Platforms including the Web of Science, Google Scholar, Scopus, PubMed, SciELO and Portal Periodicos Capes were used to file the main manuscripts on the subject in question. The results obtained help professionals in the field to provide their patients with the most appropriate lipid emulsion therapy to improve their clinical condition.


Adolph, M. (1999). Lipid Emulsions in Parenteral Nutrition. 1–13.

Barbalho, S. M., Bechara, M. D., Quesada, K. R., & Goulart, R. A. (2011). P a pel dos ácidos g r ax os ôme g a 3 na gr axos ômeg lama tórios r esolução dos pr ocessos inf processos inflama lamatórios. 44(3).

Berger, M. M. (2014). The 2013 Arvid Wretlind lecture : Evolving concepts in parenteral nutrition. Clinical Nutrition, 33(4), 563–570.

Berger, M. M., & Pichard, C. (2022). When is parenteral nutrition indicated ? Journal of Intensive Medicine, November 2021.

Boisramé-helms, J., Toti, F., Hasselmann, M., & Meziani, F. (2015). Progress in Lipid Research Lipid emulsions for parenteral nutrition in critical illness. JPLR, 60, 1–16.

Calder, P. C. (2012). Omega-3 polyunsaturated fatty acids and inflammatory processes : nutrition or pharmacology ?

Calder, P. C., Adolph, M., Deutz, N. E., Grau, T., Innes, J. K., Klek, S., Lev, S., Mayer, K., Michael-titus, A. T., Pradelli, L., Puder, M., Vlaardingerbroek, H., & Singer, P. (2018). Lipids in the intensive care unit : Recommendations from the ESPEN Expert Group *. Clinical Nutrition, 37(1), 1–18.

Calder, P. C., & Jensen, G. L. (2010). Lipid emulsions in parenteral nutrition of intensive care patients : current thinking and future directions. 735–749.

Carpentier, Y. A., Dupont, I. E., & Sc, M. (2000). Advances in Intravenous Lipid Emulsions. 1493–1497.

Casselman, S., Sc, B., D, N. S. M., Kim, P., Phm, B. S., D, D. A. M., Sc, M., Lu, Z., Ph, D., Lou, W., Ph, D., Ma, D., Ph, D., & D, J. P. A. M. (2021). Olive oil À based lipid emulsion is noninferior to soybean oil À based lipid emulsion in the acute care setting : A double-blind randomized controlled trial. Nutrition, 89, 111283.

Chen, W., & Yeh, S. (2003). Effects of Fish Oil in Parenteral Nutrition. 9007(02).

Cristina, D. (2009). Terapia nutricional parenteral (tnp). 1–12.

Gavahian, M., Mousavi, A., Lorenzo, J. M., Munekata, P. E. S., Garcia-mantrana, I., Carmen, M., Meléndez-martínez, A. J., & Barba, F. J. (2019). Trends in Food Science & Technology Health bene fi ts of olive oil and its components : Impacts on gut microbiota antioxidant activities , and prevention of noncommunicable diseases. Trends in Food Science & Technology, 88(February), 220–227.

Geert, C. (2007). Immune modulation by parenteral lipid emulsions 1 , 2.

Hewavitharana, G. G., Perera, D. N., Navaratne, S. B., & Wickramasinghe, I. (2020). Extraction methods of fat from food samples and preparation of fatty acid methyl esters for gas chromatography : A review. Arabian Journal of Chemistry, 13(8), 6865–6875.

Itzhaki, M. H., & Singer, P. (2020). Advances in Medical Nutrition Therapy : Parenteral Nutrition. 1–12.

Klek, S. (2016). Omega-3 Fatty Acids in Modern Parenteral Nutrition : A Review of the Current Evidence. 1–4.

Kojic, D., Feuersenger, A., Schneid, C., Stehle, P., Stover, J., Scheiner, D., & Westphal, M. (2017). Clinical Nutrition ESPEN Glutamine dipeptide-supplemented parenteral nutrition improves the clinical outcomes of critically ill patients : A systematic evaluation of randomised controlled trials. 17.

Krohn, K., & Koletzko, B. (2006). Parenteral lipid emulsions in paediatrics. 319–323.

Martindale, R. G., Berlana, D., Boullata, J. I., Cai, W., Calder, P. C., Deshpande, G. H., Evans, D., & Garcia-de-lorenzo, A. (2020). Summary of Proceedings and Expert Consensus Statements From the International Summit “ Lipids in Parenteral Nutrition .” 44.

Novak, F., Vecka, M., Meisnerova, E., Sevela, S., Vavrova, L., Rychlikova, J., Dolezalova, L., Myslivcova, D., Zak, A., Vitek, L., & Novakova, O. (2019). Fish oil supplementation with various lipid emulsions suppresses in vitro cytokine release in home parenteral nutrition patients : a crossover study. Nutrition Research, 72, 70–79.

Perini, L., Stevanato, B., Cyl, S., Eliete, J., Visentainer, L., Dalalio, O., Matshushita, M., Evel, N., Estadual, U., & Estadual, U. (2010). Ácidos graxos poli-insaturados n-3 e n-6 : metabolismo em mamíferos e resposta imune. 23(6), 1075–1086.

Ramalho, H. F., & Suarez, P. A. Z. (2013). A Qu??mica dos ??leos e gorduras e seus processos de extração e refino. Revista Virtual de Quimica, 5(1), 2–15.

Raman, M., Almutairdi, A., Mulesa, L., Alberda, C., Beattie, C., & Gramlich, L. (2017). Parenteral Nutrition and Lipids. 1–11.

Rousseaux, M. C., Cherbiy-hoffmann, S. U., Hall, A. J., Searles, P. S., Regional, C., Científicas, D. I., La, T. De, La, R. C. De, & Ríos, E. (2020). Scientia Horticulturae Fatty acid composition of olive oil in response to fruit canopy position and artificial shading. Scientia Horticulturae, 271, 109477.

Singer, P., Berger, M. M., Berghe, G. Van Den, Biolo, G., Calder, P., Forbes, A., Griffiths, R., Kreyman, G., Leverve, X., & Pichard, C. (2009). ESPEN Guidelines on Parenteral Nutrition : Intensive care. Clinical Nutrition, 28(4), 387–400.

Singer, P., Reintam, A., Berger, M. M., Alhazzani, W., Calder, P. C., Casaer, M. P., Hiesmayr, M., Mayer, K., Carlos, J., Pichard, C., Preiser, J., Zanten, A. R. H. Van, Oczkowski, S., Szczeklik, W., & Bischoff, S. C. (2019). ESPEN Guideline ESPEN guideline on clinical nutrition in the intensive care unit. Clinical Nutrition, 38(1), 48–79.

Souza, N. E., & Visentainer, J. V. (2006). Colesterol da Mesa ao Corpo.Varela.

Torrinhas, R. S., & Waitzberg, D. L. (2016). Parenteral Nutrition. In Encyclopedia of Food and Health. Elsevier Ltd.

Versleijen, M., Roelofs, H., Preijers, F., Roos, D., & Wanten, G. (2005). Parenteral lipids modulate leukocyte phenotypes in whole blood , depending on their fatty acid composition. 822–829.

Zhao, Q., Xu, Y., & Liu, Y. (2022). Food Hydrocolloids Soybean oil bodies : A review on composition , properties , food applications , and future research aspects. Food Hydrocolloids, 124(PA), 107296.



How to Cite

BOLOGNESE, M. A. .; SOUZA, P. M. de .; NÉIA, V. J. C. .; SANTOS, O. O. .; VISENTAINER, J. V. Parenteral nutrition with a focus on lipid composition: a brief review . Research, Society and Development, [S. l.], v. 11, n. 3, p. e33911326125, 2022. DOI: 10.33448/rsd-v11i3.26125. Disponível em: Acesso em: 20 jun. 2024.



Review Article