Sistema FMUSP-HC: Faculdade de Medicina da Universidade de São Paulo (FMUSP) e Hospital das Clínicas da FMUSPTORRINHAS, Raquel Susana Matos de MirandaSANTANA, RaquelGARCIA, ThaisCURY-BOAVENTURA, Maria FernandaSALES, Maria MirtesCURI, RuiWAITZBERG, Dan Linetzky2013-09-232013-09-232013CLINICAL NUTRITION, v.32, n.4, p.503-510, 20130261-5614https://observatorio.fm.usp.br/handle/OPI/1935Background: Fish oil-based lipid emulsions (FOLEs) have shown post-operative immunological and clinical benefits in parenteral nutrition. Aim: To assess post-operative immune response after short-term pre-operative parenteral infusion of isolated FOLE in gastrointestinal cancer patients. Methods: The patients (n = 63) received pre-operative peripheral infusion (0.2 g fat/kg body weight/d) of FOLE (Omegaven (R)) or control lipid emulsion (MCT/LCT; Lipovenos MCT (R)) for 3 days. Post-operative concentrations of inflammatory mediators, leukocyte functions, surface molecules, infections, and length of intensive care unit (ICU) and hospital stay were measured. Results: FOLE patients had a significant increase of IL-10 levels on day 3, decrease of IL-6 and IL-10 levels on day 6, lower decrease in leukocyte oxidative burst, maintenance of monocyte percentage expressing HLA-DR and CD32, and increase of CD32 neutrophil expression compared to MCT/LCT patients. No changes were observed in the frequency of post-operative infections or length of ICU and hospital stay. Conclusions: Short-term pre-operative infusion of FO alone improves the post-operative immune response of gastrointestinal cancer patients without significantly changing post-operative infections or length of ICU and hospital stay.engrestrictedAccessOmega-3 fatty acidsParenteral nutritionSurgeryImmunologyClinical outcomemajor abdominal-surgerysurgical intensive-carelipid emulsionschain triacylglycerolsneutrophil functionsnutritioninfusionimmunosuppressioninfectionsmonocytearticleCopyright CHURCHILL LIVINGSTONE10.1016/j.clnu.2012.12.008Nutrition & Dietetics