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A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition
Published on: September 20, 2019
Intensive medicine - Guidelines on Parenteral Nutrition, Chapter 14
G Kreymann1, M Adolph, W Druml
1Dept. of Medicine, University of Hamburg, Germany Baxter S.A., Zurich, Switzerland.
German Medical Science : GMS E-Journal
|January 6, 2010
Summary
Parenteral nutrition (PN) is reserved for critically ill patients unable to receive adequate oral or enteral nutrition. PN composition should be tailored to the patient
Area of Science:
- Clinical Nutrition
- Intensive Care Medicine
- Metabolic Support
Background:
- Parenteral nutrition (PN) is crucial for intensive care patients when oral or enteral routes are insufficient.
- Guidelines recommend specific nutritional strategies based on the patient's condition and nutritional status.
Purpose of the Study:
- To define the appropriate use of PN in critically ill patients.
- To outline the recommended composition and administration of PN.
- To emphasize individualized energy supply and avoidance of overfeeding.
Main Methods:
- Review of current clinical guidelines and evidence regarding nutritional support in intensive care.
- Analysis of patient subgroups based on nutritional status and anticipated duration of inadequate enteral intake.
- Recommendations for macronutrient and micronutrient composition of PN.
Main Results:
- PN should not be used if adequate oral or enteral nutrition is feasible.
- Critically ill patients needing nutrition for <5 days require at least glucose; those needing it for >5-7 days require PN.
- Malnourished patients benefit from PN, potentially alongside partial enteral nutrition.
Conclusions:
- PN is indicated for specific critically ill patients, avoiding its use when other methods suffice.
- Nutritional support must be individualized, adapting energy delivery to the disease stage and avoiding hyperalimentation.
- Recommended PN formula includes amino acids (0.8-1.5 g/kg/day), carbohydrates (~60%), fats (~40%), electrolytes, and micronutrients.
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