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American Journal of Clinical Nutrition, Vol 1, 503-512, Copyright © 1953 by The American Society for Clinical Nutrition, Inc.

The Use of FAT SUPPLEMENTS in the Nutrition of CRITICALLY ILL PATIENTS

GORDON M. MINDRUM M.D.1

1 From the Department of Internal Medicine, University of Cincinnati Medical School

Supplemental calories were administered in the form of fat emulsions to nine critically ill patients who exhibited evidence of protein depletion.

In all nine cases marked improvement occurred as shown by sense of well-being, weight gain, increased resistance to infection, and accelerated rate of wound healing.

The importance of adequate caloric intake is stressed in the treatment of acute and chronic illness.






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Copyright © 1953 by The American Society for Nutrition