The Benefit of Adding Fish Oil to the Nutrition of Critically Ill Patients

Comparison Between Two Different Proportions of Omega-3- and Omega-6-Fatty Acids in the Parenteral Nutrition of Critically Ill Patients

We study whether an increased proportion of omega-3-fatty acids (contained in fish oil) in the nutrition of critically ill patients reduces systemic inflammation.

Inclusion Criteria:

• indication for parenteral nutrition

Exclusion Criteria:

• hypertriglyceridemia
• coagulation disorder
• decompensated liver cirrhosis or acute liver failure