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EFFECT OF ENTERAL FEEDING WITH OLIVE OIL ON INFLAMMATORY AND OXIDATIVE STRESS MARKERS IN CRITICALLY ILL PATIENTS

تعداد صفحات: 1 | تعداد نمایش خلاصه: 55 | نظرات: 0
سال انتشار: 1397
کد COI Paper: INC15_449
زبان Paper: Englishglish
نسخه کامل Paper در کنفرانس ارائه نشده است و در دسترس نیست.

مشخصات نویسندگان Paper EFFECT OF ENTERAL FEEDING WITH OLIVE OIL ON INFLAMMATORY AND OXIDATIVE STRESS MARKERS IN CRITICALLY ILL PATIENTS

Mahdieh Nourmohammadi - National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology,Shahid Beheshti University of Medical Sciences, Tehran, Iran
Zahra Vahdat Shariatpanahi - National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology,Shahid Beheshti University of Medical Sciences, Tehran, Iran
Omid Moradimoghaddam - Department of Anesthesiology and Critical Care, Rasoul Akram Hospital, Iran University of Medical Sciences, Tehran, Iran
Mohammad Niakan Lahiji - Department of Anesthesiology and Critical Care, Rasoul Akram Hospital, Iran University of Medical Sciences, Tehran, Iran

چکیده Paper:

Background and Aim: To evaluate the effect of enteral feeding containing olive oil on inflammatory and oxidative indicators in the critically ill patients.Methods: 42 acute pulmonary failure patients, admitted to intensive care unit (ICU) who received enteral feeding were entered to this randomized clinical trial. Patients were randomly classified into three diet groups of 14 each including Group A with standard formula (protein:20%, fat:30%, charbohydrate:50%), group B with high olive oil formula (protein:20%, fat:45% including half of olive oil and half sunflower oil, charbohydrate:35%) and group C with high fat formula (protein:20%, fat:45% including sunflower oil, charbohydrate:35 %). Results: Baseline characteristics of the subjects were the same. The serum concentrations of hs-CRP on day 10 decreased significantly in the group A and the group B (p <0.001). There was no significant change in serum uric acid concentration as an antioxidant marker in the three groups. The serum total antioxidant capacity (TAC) concentrations was significantly higher in the group B on day 10, compared to other groups (p < 0.05). Also, the TAC concentration increased significantly on the day 10 of study compared to the admission day in the group B (p <0.001). The three groups did not show significant statistical differences in the drugs that might affect the anti-inflammatory and antioxidant status of the diet.Conclusion: Enteral feeding containing olive oil may have positive effect on declining inflammatory and oxidative stress indicators in acute pulmonary failure patients.

کلیدواژه ها:

Enteral nutrition, Olive, Oxidative Stress, Inflammation

کد Paper/لینک ثابت به این Paper

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https://civilica.com/doc/816483/

کد COI Paper: INC15_449

نحوه استناد به Paper:

در صورتی که می خواهید در اثر پژوهشی خود به این Paper ارجاع دهید، به سادگی می توانید از عبارت زیر در بخش منابع و مراجع استفاده نمایید:
undefined, undefined و undefined, undefined و undefined, undefined و undefined, undefined,1397,EFFECT OF ENTERAL FEEDING WITH OLIVE OIL ON INFLAMMATORY AND OXIDATIVE STRESS MARKERS IN CRITICALLY ILL PATIENTS,سومین کنگره بین المللی و پانزدهمین کنگره تغذیه ایران,Tehran,,,https://civilica.com/doc/816483

در داخل متن نیز هر جا که به عبارت و یا دستاوردی از این Paper اشاره شود پس از ذکر مطلب، در داخل پارانتز، مشخصات زیر نوشته می شود.
برای بار اول: (1397, Nourmohammadi, Mahdieh؛ Zahra Vahdat Shariatpanahi و Omid Moradimoghaddam و Mohammad Niakan Lahiji)
برای بار دوم به بعد: (1397, Nourmohammadi؛ Vahdat Shariatpanahi و Moradimoghaddam و Niakan Lahiji)
برای آشنایی کامل با نحوه مرجع نویسی لطفا بخش راهنمای سیویلیکا (مرجع دهی) را ملاحظه نمایید.

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