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Optimal Lipid Content for Enteral Diets following Thermal Injury

Shriners Burns Institute, and the Department of Surgery, University of Cincinnati College of Medicine, Cincinnati, Ohio

Orrawin Trocki, M.S., R.D.

Shriners Burns Institute, and the Department of Surgery, University of Cincinnati College of Medicine, Cincinnati, Ohio

Lorenzo Dominioni, M.D.

Shriners Burns Institute, and the Department of Surgery, University of Cincinnati College of Medicine, Cincinnati, Ohio

Mukunda B. Ray, M.D.

Shriners Burns Institute, and the Department of Surgery, University of Cincinnati College of Medicine, Cincinnati, Ohio

J. Wesley Alexander, M.D., Sc.D.

Shriners Burns Institute, and the Department of Surgery, University of Cincinnati College of Medicine, Cincinnati, Ohio

This study was performed to determine the effects of different amounts of lipid in enteral diets during the postburn period. Forty-five guinea pigs with catheter gastrostomy received a 30% total body surface area full thickness flame burn. After burn they were given intragastric tube feedings using five diets at different dietary lipid composition: 0, 5, 15, 30, and 50% of nonprotein calories. Total calories administered (175 kcal/kg/day), protein content and composition (20% of total calories), total volume, and vitamin and mineral content were constant in all animals. At postburn day 14, body weight, carcass weight, and muscle weight were the greatest in 0 and 5% lipid groups, and the least in 30 and 50% lipid groups. Serum transferrin was highest in the 5 and 15% lipid groups, and lowest in the 30 and 50% lipid groups. Total nitrogen content in muscle and cumulative nitrogen balance were best in the 15% lipid group. Liver fatty infiltration, caused from a larger proportion of carbohydrate administration, was greater in the 0 and 5% lipid groups and less in 15 and 30% groups. It is concluded that dietary lipid levels between 5 and 15% of nonprotein calories are optimal for nutritional support after burn injury. The nutritional management of postburn patients with higher levels of dietary lipid should be reconsidered. (Journal of Parenteral and Enteral Nutrition 8 :638-646, 1984)

Journal of Parenteral and Enteral Nutrition, Vol. 8, No. 6, 638-646 (1984)
DOI: 10.1177/0148607184008006638


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