@article{JTD18833,
author = {Jian Gao and Guo-Wei Tu and Chun-Sheng Wang and Du-Ming Zhu and Lan Liu and Hua Liu and Xiao-Mei Yang and Zhe Luo},
title = {A quality improvement program with nutrition therapy: restriction of lipid emulsions in cardiac surgical patients},
journal = {Journal of Thoracic Disease},
volume = {10},
number = {2},
year = {2018},
keywords = {},
abstract = {Background: To evaluate the effect of restriction of soybean-based intravenous fat emulsions (IVFEs) in clinical outcomes in cardiac surgical patients.
Methods: This was a before-and-after interventional study comparing the clinical outcomes regarding the intervention of IVFEs restriction. Before August 2015, parenteral nutrition (PN) using a soy-based lipid emulsion was routinely implemented if patients failed to meet >60% of energy requirements in 48 h post cardiac surgery (Period A). Beginning in August 2015, a lipid restriction strategy was implemented in our cardiac surgery intensive care unit (CSICU) unless enteral route could not be established within 7 days (Period B). The ICU and hospital mortality, nosocomial infections during ICU stay, length of ICU and hospital stay, ICU and hospital cost, mechanical ventilation time and postoperative complications were compared between two periods.
Results: A total of 761 patients (370 patients in Period A and 391 patients in Period B) were ultimately enrolled in this study. There were no significant differences in demographic characteristics and intraoperative and postoperative parameters between the two groups. After the implementation of IVFEs restriction, the overall ICU mortality and hospital mortality were similar between two groups. Nosocomial infection rate was significantly reduced (3.84% vs. 7.84%, P=0.021). The mean length of ICU stay (3.15 vs. 3.74 days, P},
issn = {2077-6624}, url = {https://jtd.amegroups.org/article/view/18833}
}