复合橄榄油脂肪乳剂对免疫功能和临床结局的影响

Impact of Compound Olive Oil Emulsion on Immunological Function and Clinical Outcome

复合橄榄油脂肪乳早在90年代就在欧洲应用于临床,目前应用的复合橄榄油脂肪乳是由橄榄油和大豆油以4∶1的比例混合而成,其多不饱和脂肪酸含量低,并富含单不饱和脂肪酸。本文复习复合橄榄油脂肪乳剂对患者免疫功能和临床结局的影响。欧洲的报道显示长期应用橄榄油脂肪乳不会造成必需脂肪酸的缺乏,对免疫功能及肝功能影响较小,其维生素E的含量适中,降低了脂质的过氧化。我国的临床研究显示复合橄榄油脂肪乳剂与大豆油脂肪乳剂在临床应用中同样安全有效,但两者对患者临床结局的影响差异无显著性。国外对结局影响的报道亦较少。大样本的、长时间的随机对照研究有待今后进行。

The compound olive oil emulsion was introduced in clinical practice in Europe in early 1990s. The olive oil emulsion currently used is based on a mixture of olive oil （ 80% ） and soybean oil （ 20% ）. It contains less polyunsaturated fatty acids and is rich in monounsaturated fatty acids. Reports from Europe show that prolonged use of olive oil may not lead essential fatty acid deficiency and have less inhibitory effect on immune cell function and liver function ; also, it has an moderate content of vitamin E, which lowers the risk of lipid peroxidation. The clinical studies in China, as shown in foreign studies, reveal that the compound olive oil emulsion is effective and safe, although no remarked effects on clinical outcome have been observed. Further large-scale clinical studies on its clinical outcomes are required.