INTRAVENOUS FAT EMULSIONS Meaning and
Definition
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Intravenous fat emulsions are a type of sterile solution that is administered directly into the veins of a patient to provide a source of essential fatty acids and calories. These emulsions are typically made up of a mixture of fats, such as soybean oil or fish oil, which are emulsified with water and other stabilizing agents.
The purpose of intravenous fat emulsions is to supplement the nutritional needs of patients who are unable to consume food orally or have limited intestinal absorption. They are often used in clinical settings, such as hospitals or intensive care units, where patients may be unable to eat due to surgery, gastrointestinal disorders, or conditions that compromise the functioning of the digestive system.
Intravenous fat emulsions are typically administered through a central venous catheter, which is a thin tube that is placed into a large vein near the heart. Once infused into the bloodstream, the fats in the emulsion are transporter to various tissues and organs, where they are utilized for energy production, cell growth, and other essential physiological processes.
It is important to note that intravenous fat emulsions should be used under medical supervision, as their administration requires careful monitoring of the patient's lipid profile and potential side effects. Common side effects may include fever, allergic reactions, or disturbances in liver function. Therefore, healthcare professionals closely monitor patients' response to the infusion and adjust the dosage and duration of the administration as needed.
Common Misspellings for INTRAVENOUS FAT EMULSIONS
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