In the original article, there was a mistake in the legend for Table 2 as published. Referring to the references cited in the original article Table 2, Linseisen et al., 2000 and Driscoll et al., 2009 were missing, while Waitzberg et al., 2006 has to be removed. Therefore, Linseisen et al., 2000 and Driscoll et al., 2009 were added as the reference for the corrected Table 2. We added a sentence for the footnote of corrected Table 2: “Fatty acids concentration cited in the Table are reported as percentage by weight for the full product profiles but will not add up to 100% as only selected FAs are listed. In addition, a sentence “Data provided is according to manufacturer monograph as per the lipid emulsion product” was added as the footnote for the corrected Table 2. The correct legend appears below. The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
TABLE 2.
Commercially Available Lipid Emulsions in Parenteral Nutrition.
| Type of LE | 1st generation (1960s–1970s) Soybean oil LE | 2nd generation (since 1985) | 3rd generation (since 1990s) Olive oil LE | 4th generation (since 2000) | |||
|---|---|---|---|---|---|---|---|
| MCT/LCT physical mixture LE | Structured triglycerides LE | Pure fish oil LE | MCT/SO/FO LE | SO/MCT/OO/FO LE | |||
| Oil source (% by wt) | 100% SO | 50% SO, 50% CO | 64% SO, 36% CO | 20% SO, 80% OO | 100% FO | 50% CO, 40% SO, 10% FO | 30% SO, 30% CO, 25% OO, 15% FO |
| Commercial name | Intralipid® 20% | Lipofundin MCT/LCT® 20% | Structolipid® 20% | ClinOleic® 20% | Omegaven® 10% | Lipiderm/Lipoplus® 20% | SMOFLipid® 20% |
| Ratio of n-6:n-3 PUFAs | 7:1 b , d | 7:1 b , d | 7:1 b , d | 9:1 b , d | 1:8 b , d | 2.7:1 d | 2.5:1 b , d |
| Fat content (g/L) | 200 b | 200 b | 200 b | 200 c | 100 c | 200a | 200 b |
| Molecular weight | 865 b | 634 b | 683 b | 873 b | 882 b | NA b | 732 b |
| pH | 8.0 b | 6.5–8.5 b | 8.0 c | 7.0–8.0 b | 7.5–8.7 b | 6.5–8.5 * | 8.0 b |
| Osmolality (mOsmol/L) | 350 b | 380 b | 350 b | 270 b | 273 b | 410 * | 380 b |
| tocopherol (mg/L) | 38 d | 85 ± 20 d | 6.9 d | 32 d | 150–296 d | 190 ± 30 d | 200 d |
| Phytosterols (μcg/ml) | 439.07 ± 5.72 e | 278.14 ± 5.09 e | 345.85 ± 1.64 e | 274.38 ± 2.6 e | NR e | NR e | 207 e |
| FAC (% by weight of total FAs) | |||||||
| SFA | 15 b | 59.4 b | 46.3 b | 14.5 b | 21.2 b | 49–58.3a , c | 36.9 c |
| MUFA | |||||||
| OA | 24 b | 11 b | 14 b | 62.3 b | 15.1 b | 7.9–13.4a , c | 30.8 c |
| PUFA | |||||||
| LA | 44–62 b , d | 27–29.1 b , d | 35 b , d | 18.5–18.7 b , d | 4.4 b , d | 24.4–25.7a , d | 21.4 d |
| α-LA | 4–11 b , d | 4–4.5 b , d | 5 b , d | 2–2.3 b , d | 1.8 b , d | 3.3–3.4a , d | 2.5 d |
| AA | 0.1 b | 0.2 b | NA b | 0.5 b | 2.1 b | 0.5 c | 0.4 c |
| EPA | NA b , d | NA b , d | NA b , d | NA b , d | 19.2 b , d | 3.1–3.7a , d | 3.0 d |
| DHA | NA b , d | NA b , d | NA b , d | 0.0–0.5 b , d | 12.1 d | 2.3–2.5a , d | 2.0 d |
AA, arachidonic Acid; CO, coconut oil; DHA, docosahexanoic acid; EPA, eicosapentaenoic acid; FAC, fatty acids concentration; FO, fish oil; LCT, long-chain triglycerides; LE, lipid emulsion; MCT, medium-chain triglycerides; MUFA, monounsaturated fatty acids; NA, not available; NR, not reported; OO, olive oil; PUFA, polyunsaturated fatty acids; SMOF, soybean oil, coconut oil, olive oil and fish oil; SFA, saturated fatty acids; SO, soybean oil.
Linseisen et al., 2000.
Wanten and Calder 2007.
Driscoll et al., 2009.
Vanek et al., 2012.
Xu et al., 2012.
Fatty acid concentrations cited in the Table are reported as percentage by weight for the full product profiles but will not add up to 100% as only selected FAs are listed.
Data provided is according to manufacturer monograph as per the lipid emulsion product.
References: “aLinseisen et al., 2000; bWanten and Calder 2007; cDriscoll et al., 2009; dVanek et al., 2012; eXu et al., 2012.”
In the original article, there was a mistake in Table 2 as published. The Lipiderm/Lipoplus® detailed fatty acids composition was referred from Linseisen et al., 2000 and this reference was missed out in the original Table 2. The authors cross-checked and recalculated the data on fatty acid composition presented in Table 2 based on one particular cited paper (Vanek et al., 2012), which indicated there are errors in the extrapolation of the data from the primary source (Waitzberg et al., 2006). Therefore the authors acknowledged these errors and amended the data accordingly to reflect percent composition of fatty acids by full profile (Driscoll et al., 2009). The corrected Table 2 appears below. The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.