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目的:观察含有不同脂肪酸的肠外营养(PN)对危重症病人氧化应激和炎症反应的影响。方法:将40例危重症病人随机分为试验组(n=19)和对照组(n=21)。使用等氮、等热量PN,共7 d,其中非蛋白质热量为83.68 kJ/(kg.d)、氮量0.2 g/(kg.d)。对照组病人应用中长链脂肪乳剂,试验组应用橄榄油脂肪乳剂。分别于试验开始前和第8天早晨,抽取病人静脉血检测白细胞介素-6(IL-6)、C反应蛋白(CRP)、维生素E和丙二醛水平。结果:含有橄榄油脂肪乳剂的肠外营养能CRP和IL-6降低水平,减轻丙二醛浓度。结论:橄榄油脂肪乳剂能降低危重症病人的过度炎症反应,减轻氧化应激损伤。
Objective: To observe the effect of parenteral nutrition (PN) containing different fatty acids on oxidative stress and inflammatory reaction in critically ill patients. Methods: Forty critically ill patients were randomly divided into experimental group (n = 19) and control group (n = 21). Nitrogen and other heat PN were used for 7 days, of which the heat of non-protein was 83.68 kJ / (kg · d) and the amount of nitrogen was 0.2 g / (kg · d). The control group of patients with medium-long-chain fat emulsion, the experimental group with olive oil emulsion. Venous blood samples were taken for detection of interleukin-6 (IL-6), C-reactive protein (CRP), vitamin E and malondialdehyde levels before the start of the experiment and on the morning of the 8th day. Results: Parenteral nutrition with olive oil emulsion decreased the levels of CRP and IL-6 and decreased the concentration of malondialdehyde. Conclusion: Olive oil emulsion can reduce excessive inflammation in critically ill patients and reduce oxidative stress.