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Structured Triacylglycerols in Clinical Nutrition

  • Chapter
Intestinal Lipid Metabolism

Abstract

In recent years, intense interest and substantial investigation has been extended to dietary lipids because of their many nutritional, structural, and regulatory functions. A growing body of evidence is quite convincing that a forthcoming major advance in clinical nutrition will be the determination of the optimal types of lipid when formulating specialized diets. Among clinicians caring for the critically ill there is a consensus that dietary lipids are an important source of energy because of their caloric density and low osmolality. In addition they provide a source of essential fatty acids, linoleic acid (18:2n−6) and α-linolenic acid (18:3n−3), that are important for growth and for numerous physiological events related to their effects on eicosanoid metabolism and thus hemodynamics, inflammation, and immunocompetence in patients with various disease states. Dietary lipid also serves to facilitate the absorption of fat-soluble vitamins (A, D, E, K) and other important nutrients (i.e. carotenes, lycopene, flavonoids) that have not been established as essential.

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Authors and Affiliations

  1. Ross Products Division, Abbott Laboratories, Strategic Discovery Research and Development, Columbus, Ohio, 43215-1724

    Stephen J. DeMichele

  2. Department of Medicine, Beth Israel Deaconess Medical Center, Boston, Massachusetts, 02215

    Bruce R. Bistrian

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  1. Stephen J. DeMichele
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Editors and Affiliations

  1. University of Tennessee College of Medicine, Memphis, Tennessee

    Charles M. Mansbach II

  2. University of Cincinnati College of Medicine, Cincinnati, Ohio

    Patrick Tso

  3. University of Toronto, Toronto, Ontario, Canada

    Arnis Kuksis

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DeMichele, S.J., Bistrian, B.R. (2001). Structured Triacylglycerols in Clinical Nutrition. In: Mansbach, C.M., Tso, P., Kuksis, A. (eds) Intestinal Lipid Metabolism. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1195-3_22

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