Introduction: Lipid emulsion preparations, known for their clinical utility, are associated with various adverse events related to lipid metabolism. In this study, we analyzed the safety profile of lipid emulsions in clinical practice, using a real-world database.
Methods: The US Food and Drug Administration Adverse Event Reporting System database was used to retrieve adverse events associated with lipid emulsion use. The risk of adverse events was evaluated based on the reported odds ratio and time-to-onset analysis.
Results: A total of 4,430 relevant adverse event reports were identified. Hepatic dysfunction tended to occur in the early stages after administration, regardless of the lipid emulsion type. The incidence of hepatic dysfunction varies depending on the triglyceride content of the administered lipid emulsion. Infection tended to occur in the early stages of lipid emulsion administration; however, the incidence did not significantly differ depending on triglyceride content.
Conclusion: Our study revealed adverse lipid emulsion events, indicating the need for comprehensive safety management, particularly in the early stages, for clinical use. Particularly, patients receiving parenteral nutrition, irrespective of lipid emulsion administration, necessitate thorough monitoring of liver function and triglyceride levels and reassessment of infusion rates.
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http://dx.doi.org/10.1159/000540111 | DOI Listing |
Int J Biol Macromol
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Department of Endocrinology, Children's Hospital of Chongqing Medical University, National Clinical Research Center for Child Health and Disorders, Ministry of Education Key Laboratory of Child Development and Disorders, Chongqing Key Laboratory of Pediatrics, Chongqing 400014, China. Electronic address:
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January 2025
Department of Materials Science and Engineering, Faculty of Engineering, Arak University, Arak, 38156-8-8349, Iran.
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Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
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Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability and bioactive profile of oil-in-water (O/W) emulsions.
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