Impact of lipid emulsions in parenteral nutrition on platelets: a literature review.

IF 2.4 Q3 NUTRITION & DIETETICS Journal of Nutritional Science Pub Date : 2024-03-25 eCollection Date: 2024-01-01 DOI:10.1017/jns.2024.11
Betul Kisioglu, Funda Tamer
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Abstract

Lipid emulsions are essential components of parenteral nutrition solutions that provide energy and essential fatty acids. The complexity of the formulations of lipid emulsions may lead to adverse outcomes such as platelet reactivity and changes in platelet aggregation and related coagulation. Platelets are responsible for haemostasis; they activate and demonstrate morphological changes upon extracellular factors to maintain blood fluidity and vascular integrity. Although parenteral nutrition lipid emulsions are generally found safe with regard to modulation of platelet activity, studies are still accumulating. Thus, this review aims to investigate platelet-related changes by parenteral nutrition lipid emulsions in human studies. Studies have pointed out patients at risk of bleeding and increased platelet aggregation responses due to the administration of lipid emulsions. Lipid emulsions may further benefit patients at high risk of thrombosis due to anti-thrombotic effects and should be cautiously used in patients with thrombocytopenia. The reported platelet-related changes might be associated with the fatty acid change in the plasma membranes of platelets following changes in platelet synthesis and plasma levels of eicosanoids. In conclusion, studies investigating platelets and parenteral nutrition should be supported to minimize the adverse effects and to benefit from the potential protective effects of parenteral nutrition lipid emulsions.

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肠外营养中的脂质乳剂对血小板的影响:文献综述。
脂质乳剂是肠外营养液的重要组成部分,可提供能量和必需脂肪酸。脂质乳剂配方复杂,可能会导致不良后果,如血小板反应性和血小板聚集及相关凝血的变化。血小板负责止血;它们在细胞外因子的作用下激活并发生形态变化,以保持血液流动性和血管完整性。尽管一般认为肠外营养脂质乳剂在调节血小板活性方面是安全的,但相关研究仍在不断积累。因此,本综述旨在通过人体研究调查肠外营养脂质乳剂对血小板相关变化的影响。研究指出,服用脂质乳剂会导致患者面临出血风险,并增加血小板聚集反应。由于脂质乳剂具有抗血栓形成的作用,可能会使血栓形成风险高的患者进一步受益,因此血小板减少症患者应慎用脂质乳剂。所报道的与血小板相关的变化可能与血小板合成和血浆中二十烷酸水平变化后血小板质膜的脂肪酸变化有关。总之,应支持对血小板和肠外营养进行调查研究,以尽量减少肠外营养脂质乳剂的不良影响,并从其潜在的保护作用中获益。
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来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
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